Vegan Apple Crumble Cheesecake

Vegan Apple Crumble Cheesecake a luscious, dairy-free cheesecake layered with tender cinnamon-spiced apples and topped with a golden oat crumble. I love how this dessert brings together the creamy richness of cheesecake and the cozy comfort of apple crumble. It’s the perfect fusion of two classic desserts in one indulgent, plant-based treat.

Why You’ll Love This Recipe

I always come back to this recipe when I want a dessert that feels both wholesome and satisfying. The base is a nutty, lightly spiced crust, the cheesecake filling is silky smooth with just the right touch of tang, and the apple crumble topping adds a warm, buttery crunch. It’s gluten-free, dairy-free, and made with real, whole-food ingredients—so I feel good about every bite. Whether I’m hosting a fall gathering or just want a cozy night in, this cheesecake delivers on flavor and texture every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 cup oat flour

1/2 cup almond flour

2 tbsp maple syrup

2 tbsp coconut oil, melted

1/4 tsp cinnamon

Pinch of salt

For the cheesecake filling:

1 1/2 cups raw cashews (soaked 4–6 hours or overnight)

1/2 cup coconut cream

1/4 cup maple syrup

2 tbsp lemon juice

1 tsp vanilla extract

1 tbsp cornstarch

For the apple layer:

2 medium apples, peeled and diced

1 tbsp coconut oil

1 tbsp maple syrup

1/2 tsp cinnamon

Pinch of nutmeg

For the crumble topping:

1/3 cup rolled oats

2 tbsp almond flour

1 tbsp coconut oil

1 tbsp maple syrup

1/4 tsp cinnamon

Directions

I start by preheating the oven to 350°F (175°C) and lining a 7-inch springform pan with parchment paper.

To make the crust, I mix oat flour, almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of salt in a bowl until it forms a dough. Then I press it evenly into the pan and bake it for 10 minutes. Once done, I set it aside to cool.

For the filling, I blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and cornstarch in a high-speed blender until smooth and creamy. I pour it over the crust and smooth out the top.

While that sets, I cook the diced apples in a skillet with coconut oil, maple syrup, cinnamon, and a touch of nutmeg for about 5–7 minutes until softened. I let them cool slightly, then spread them over the cheesecake layer.

For the crumble, I stir together rolled oats, almond flour, coconut oil, maple syrup, and cinnamon until crumbly, then sprinkle it over the apple layer.

I bake the whole cheesecake for 35–40 minutes, then let it cool completely. After that, it goes into the fridge for at least 4 hours (or overnight) before I slice and serve.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 8 slices

Calories per serving: 320 kcal

Variations

I sometimes swap the apples for pears for a different fall-inspired twist.

For a nut-free version, I use sunflower seed butter in the filling and replace almond flour with oat flour.

I like to add a pinch of ground ginger or cardamom to the apple filling for a spiced kick.

For a chocolatey spin, I swirl a bit of melted vegan chocolate into the cheesecake layer before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake also freezes beautifully—just wrap slices tightly and store them in a freezer-safe container for up to 1 month. When I want a piece, I let it thaw in the fridge overnight. This dessert is best enjoyed chilled, so I don’t usually reheat it.

Related Recipes:

• Apple Crumble
• Simple Apple Crumble (Apple Crisp)
• Blueberry Oatmeal Crumble Bars

FAQs

How do I soak the cashews properly?

I soak raw cashews in filtered water for 4–6 hours or overnight. If I’m short on time, I pour boiling water over them and let them soak for 1 hour to soften quickly.

Can I make this cheesecake completely gluten-free?

Yes, I make sure to use certified gluten-free oats and oat flour. That keeps the recipe entirely gluten-free and safe for sensitive diets.

What can I use instead of coconut cream?

If I don’t have coconut cream, I use the thick top layer from a can of full-fat coconut milk. It gives the same creamy texture in the filling.

Can I use another sweetener besides maple syrup?

Yes, I sometimes swap maple syrup with agave nectar or date syrup. Just keep in mind that it may slightly alter the flavor profile.

How do I know when the cheesecake is done baking?

I look for a slightly golden top and a firm center that still has a gentle wobble. It will firm up fully once chilled in the fridge.

Conclusion

This Vegan Apple Crumble Cheesecake is everything I love in a dessert—creamy, comforting, and packed with flavor. It’s perfect for fall but so delicious that I find myself making it year-round. With its whole-food ingredients and stunning layers, it’s a showstopper for any occasion. Whether I’m sharing it at a gathering or savoring a slice solo, this cheesecake always hits the sweet spot.

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