Go Back

Vegan Apple Crumble Cheesecake

A deliciously creamy vegan cheesecake topped with spiced apples and a crunchy Biscoff crumble, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Biscoff cookies (crushed) Use gluten-free cookies for a gluten-free option.
  • 1/4 cup coconut oil (melted)
For the filling
  • 1 cup cashews (soaked) Soak cashews for a few hours before blending.
  • 1 cup firm tofu
  • 1/2 cup brown sugar Adjust according to the sweetness of the apples.
  • 1 tablespoon vanilla extract
For the apple topping
  • 1 cup apples (sliced) For a chunkier texture, don’t slice too thin.
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix crushed Biscoff cookies with melted coconut oil to form the crust. Press this mixture into the bottom of a springform pan.
  3. In a blender, combine soaked cashews, tofu, brown sugar, and vanilla extract. Blend until smooth.
  4. Spread the cashew-tofu filling over the crust.
  5. In a separate bowl, mix sliced apples with cinnamon and brown sugar, then layer them on top of the filling.
Baking
  1. Bake for 30-35 minutes until the edges are set.
  2. Let it cool before serving.

Notes

Store leftovers in the fridge for up to 5 days in an airtight container, or freeze for up to 2 months. Thaw overnight in the fridge before serving.