Description
A luscious, dairy-free cheesecake layered with tender cinnamon-spiced apples and topped with a golden oat crumble. This vegan dessert combines the creamy texture of cheesecake with the cozy comfort of apple crumble.
Ingredients
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
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
2 medium apples, peeled and diced
1 tbsp coconut oil
1 tbsp maple syrup
1/2 tsp cinnamon
Pinch of nutmeg
1/3 cup rolled oats
2 tbsp almond flour
1 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a 7-inch springform pan with parchment paper.
- In a bowl, mix oat flour, almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of salt until a dough forms. Press evenly into the pan and bake for 10 minutes. Set aside to cool.
- In a high-speed blender, blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and cornstarch until smooth and creamy. Pour over the cooled crust and smooth the top.
- In a skillet, cook diced apples with coconut oil, maple syrup, cinnamon, and nutmeg for 5–7 minutes until softened. Let cool slightly, then spread over the cheesecake layer.
- For the crumble topping, mix rolled oats, almond flour, coconut oil, maple syrup, and cinnamon until crumbly. Sprinkle over the apple layer.
- Bake the cheesecake for 35–40 minutes until the top is slightly golden and the center is mostly set with a slight wobble.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
To quickly soak cashews, pour boiling water over them and soak for 1 hour.
Use certified gluten-free oats and oat flour to make the recipe gluten-free.
Coconut cream can be substituted with the thick layer from full-fat coconut milk.
Swap maple syrup with agave or date syrup if preferred.
Best served chilled; no reheating needed.
Can be stored in the fridge for up to 5 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
