Healthy Vegan Dessert Recipe – Apple Cheesecake Bliss

Craving a dessert that’s creamy, spiced, fruity, and indulgent—all without a drop of dairy or eggs? This vegan apple crumble cheesecake delivers on every front. It’s the ultimate fall-inspired treat: a silky plant-based cheesecake base layered with spiced apple compote and crowned with a golden oat crumble.

The flavor is pure comfort. Think cinnamon-sautéed apples, velvety “cheesecake” filling made with cashews or dairy-free cream cheese, and a buttery (yet butter-free) crust that holds it all together. It’s perfect for Thanksgiving, cozy dinner parties, or a festive weekend bake—and it happens to be completely vegan and optionally gluten-free.

This cheesecake is chilled rather than baked, making it an easy make-ahead option with impressive flavor and texture.

Ingredients Overview

This recipe uses real, whole ingredients that come together beautifully in layers. Here’s what you’ll need and why:

Crust

• Graham Cracker Crumbs or Digestive Biscuits (Vegan): These form the base. Be sure they’re dairy- and honey-free (many store-bought brands now offer vegan options).

• Coconut Oil or Vegan Butter: Binds the crust together and provides richness. Use refined coconut oil if you don’t want coconut flavor.

• Cinnamon: Adds warm, spiced notes right from the base.

Cheesecake Layer

• Raw Cashews: Soaked and blended until creamy. These give body and richness to the vegan “cheesecake.”

• Vegan Cream Cheese: For tang and smooth texture. Brands like Kite Hill or Tofutti work well.

• Maple Syrup: Natural sweetener that blends beautifully with fall flavors.

• Lemon Juice: Balances the sweetness and mimics the tang of traditional cheesecake.

• Coconut Cream: The thick part from a can of chilled coconut milk—adds luscious texture.

• Vanilla Extract: Rounds out the flavors and enhances sweetness.

Apple Filling

• Apples: Firm varieties like Granny Smith or Honeycrisp hold their shape and offer great flavor.

• Maple Syrup or Coconut Sugar: Sweetens the apple layer without overwhelming it.

• Cinnamon & Nutmeg: Classic apple pie spices.

• Cornstarch or Arrowroot: Thickens the mixture so it sits nicely atop the cheesecake layer.

Crumble Topping

• Rolled Oats: The base of a rustic, crunchy topping.

• Almond Flour or All-Purpose Flour: Helps bind the crumble.

• Coconut Oil or Vegan Butter: Gives that satisfying crisp.

• Brown Sugar or Coconut Sugar: Caramel-like sweetness.

• Cinnamon: Because every layer deserves warmth.

All of these elements are layered for texture, flavor, and visual appeal—perfect for serving at fall feasts or cozy gatherings.

Step-by-Step Instructions

1. Soak the Cashews

Place raw cashews in hot water for 1 hour or boil for 10–15 minutes until softened. Drain before using.

2. Prepare the Crust

In a food processor, pulse vegan graham crackers into fine crumbs. Mix with melted coconut oil and cinnamon until it resembles wet sand.

Press the mixture into the bottom of a parchment-lined 8- or 9-inch springform pan. Use a flat-bottomed glass to press it in tightly and evenly.

Chill in the freezer while preparing the other layers.

3. Cook the Apple Filling

In a skillet, sauté peeled and diced apples with maple syrup, cinnamon, and nutmeg over medium heat. Once softened (about 8–10 minutes), add a splash of water and cornstarch, then simmer until thickened and glossy.

Let cool completely before layering.

4. Make the Cheesecake Filling

In a high-speed blender or food processor, blend soaked cashews, vegan cream cheese, maple syrup, lemon juice, coconut cream, and vanilla until completely smooth. Scrape down sides and blend again as needed.

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.

5. Add the Apple Layer

Spoon the cooled apple mixture over the cheesecake layer and spread evenly. This adds a jammy, spiced layer of real fruit.

6. Make the Crumble

In a bowl, mix oats, almond flour, sugar, cinnamon, and coconut oil until crumbly. Sprinkle this evenly over the apple layer.

7. Chill the Cheesecake

Cover and refrigerate for at least 6–8 hours, or overnight, until fully set. For a firmer texture, you can freeze it for 1–2 hours before serving (but let it thaw for 10–15 minutes first).

Carefully remove from the springform pan before slicing.

Tips, Variations & Substitutions

Tips for Success:

• Smooth Texture: Use a high-speed blender for the creamiest filling. If using a food processor, soak cashews longer.

• Make-Ahead Friendly: This dessert holds up beautifully in the fridge for up to 5 days.

• Firm Crust: Freeze crust while preparing filling to prevent it from becoming soggy.

Flavor Variations:

• Pear & Ginger: Swap apples for diced pears and add a bit of fresh grated ginger.

• Pumpkin Swirl: Add ½ cup pumpkin purée and pumpkin spice to the cheesecake layer.

• Apple Pie Version: Bake the crumble separately and serve on top just before serving for extra crunch.

Dietary Substitutions:

• Nut-Free: Replace cashews with sunflower seed butter or silken tofu (texture will vary).

• Gluten-Free: Use gluten-free graham crackers and certified GF oats.

• No Coconut: Substitute coconut cream with thick oat cream or soy-based cream.

Serving Ideas & Occasions

This vegan apple crumble cheesecake is perfect for:

• Thanksgiving Dessert Table: A crowd-pleaser that fits all diets.

• Christmas Feasts: The spiced apple and oat topping feels festive and warm.

• Fall Dinner Parties: Elegant, yet rustic enough to serve family-style.

• Make-Ahead Entertaining: Prepare the day before and let chill overnight.

• Mini Cheesecakes: Make in muffin tins for individual servings—adorable and practical!

Serve chilled or lightly thawed with:

• A drizzle of warm maple syrup

• Dairy-free vanilla ice cream

• Candied pecans or toasted coconut flakes

Nutritional & Health Notes

While this is a dessert, it’s one you can feel good about serving. It uses:

• Whole, plant-based ingredients

• Natural sweeteners like maple syrup or coconut sugar

• Healthy fats from cashews, coconut, and almonds

• Fiber from apples and oats

Each slice is satisfying thanks to the protein and good fats in the cashew base, making portion control easier. To reduce calories:

• Use less sweetener in the apple layer

• Skip the crumble and top with sliced almonds for crunch

• Serve with fresh fruit instead of syrup

This cheesecake offers both indulgence and wholesomeness—without any compromise in flavor.

FAQs

Q1: Can I make this cheesecake without a springform pan?
Yes, but use a parchment-lined deep dish for easy removal. Let it chill thoroughly before slicing.

Q2: How long does it last in the fridge?
Up to 5 days, covered. The crumble may soften slightly over time but remains delicious.

Q3: Can I freeze this cheesecake?
Absolutely. Wrap tightly and freeze up to 1 month. Thaw in the fridge overnight before serving.

Q4: What apples work best?
Use a firm variety like Granny Smith (tart) or Honeycrisp (sweet and juicy). Avoid mealy types like Red Delicious.

Q5: Can I make this without vegan cream cheese?
Yes! Use extra soaked cashews (add about ½ cup) and increase lemon juice and salt for tang.

Q6: Is this cheesecake baked?
No—it’s a no-bake cheesecake that sets in the fridge, which keeps the ingredients fresh and smooth.

Q7: How can I make this soy-free?
Use soy-free cream cheese (like cashew-based) and check that your graham crackers or crust are soy-free.

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