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Vegan Apple Crumble Cheesecake

VEGAN APPLE CRUMBLE CHEESECAKE
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Indulge in the delightful Vegan Apple Crumble Cheesecake, where creamy cashew-tofu filling meets warm cinnamon-spiced apples, all atop a crunchy Biscoff crust. This plant-based dessert is perfect for any occasion, whether a cozy family gathering or a casual get-together with friends. Its unique blend of flavors and textures makes it a standout choice that everyone will enjoy, regardless of their dietary preferences.

Ingredients

Scale
  • 330 g vegan-friendly cookies (e.g., Biscoff)
  • 150 g vegan butter or coconut oil (melted)
  • 3 large apples (peeled and diced)
  • 50 g brown sugar
  • 1 tsp cinnamon powder
  • 2 tsp cornstarch
  • 68 g all-purpose flour
  • 70 g vegan butter or coconut oil
  • 40 g oats
  • ½ cup chopped nuts
  • ¼ tsp cinnamon powder
  • 260 g raw cashews (soaked)
  • 250 g firm silken tofu
  • ¾ cup vegan yogurt
  • ½ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat oven to 180°C (350°F). Blend cookies in a food processor until fine crumbs, then mix with melted butter. Press into a springform pan.
  2. In a saucepan, cook diced apples with brown sugar and cinnamon for 5-7 minutes until tender. Set aside.
  3. Combine flour, brown sugar, oats, and nuts in a bowl for the crumble topping; mix in melted vegan butter until crumbly.
  4. Blend soaked cashews and silken tofu until smooth; add maple syrup, yogurt, lemon juice, and blend until creamy.
  5. Layer half of the cheesecake filling over the crust, add cooked apples, then pour remaining filling on top. Sprinkle crumble topping evenly.
  6. Bake for about 75 minutes until set; cool at room temperature and refrigerate for at least 4 hours before serving.

Nutrition

Find it online: https://teffrecipes.com/vegan-apple-crumble-cheesecake/

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