Vegan Apple Crumble Cheesecake Recipe tastes like a cozy fall apple pie and a creamy New York–style cheesecake had a plant-based baby, and everyone got invited to dessert. It works perfectly for vegans, dairy-free guests, and honestly anyone who loves apples and crumb topping, and you can make it in about 1 hour of active time (plus chilling). I tested this on my very skeptical non-vegan uncle, and he went back for seconds before he asked what went in it.
Why Vegan Apple Crumble Cheesecake Recipe Is Worth It
This Vegan Apple Crumble Cheesecake Recipe gives you three desserts in one: buttery cookie crust, silky cheesecake, and cinnamon-apple crumble on top. You slice it and people think you spent all day in the kitchen, when you really just stacked smart layers.
You skip dairy and eggs, yet the texture still turns out rich, creamy, and bakery-level. The crumble topping hides any tiny cracks, so the cheesecake looks gorgeous even if you feel nervous about baking cheesecakes.
“This Vegan Apple Crumble Cheesecake Recipe tastes like a fancy bakery dessert, but my family devoured it straight from the pan. ★★★★★”
Ingredients You Need
Crust
- 1 ½ cups vegan graham cracker crumbs
- Use any dairy-free graham crackers or digestive biscuits.
- 3 tablespoons organic cane sugar or coconut sugar
- 6 tablespoons melted vegan butter
- I like Miyoko’s or Earth Balance sticks for best flavor.
- ½ teaspoon ground cinnamon
- Pinch of fine sea salt
Cheesecake Filling
- 2 cups vegan cream cheese, room temperature
- Tofutti, Kite Hill, or Violife work well and bake without weird separation.
- 1 cup full-fat coconut milk from a can, well shaken
- Use only full-fat; light coconut milk turns the filling watery.
- ¾ cup organic cane sugar
- 3 tablespoons cornstarch
- You can swap arrowroot starch in equal amount.
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
Apple Layer
- 3 medium apples, peeled, cored, and thinly sliced
- Use firm, tart apples like Granny Smith or Honeycrisp for best texture.
- 2 tablespoons vegan butter
- 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Crumble Topping
- ¾ cup rolled oats
- ½ cup all-purpose flour
- Swap with oat flour or a 1:1 gluten-free blend if needed.
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons cold vegan butter, cubed
Optional Finishes
- Extra cinnamon for dusting
- Warm applesauce or dairy-free caramel drizzle
- Chopped toasted pecans or walnuts
Equipment
- 9-inch springform pan (best choice) or 9-inch cake pan with high sides
- Parchment paper
- Mixing bowls (at least 3)
- Hand mixer or stand mixer
- Rubber spatula
- Small saucepan or skillet for apples
- Measuring cups and spoons
- Cooling rack
Quick Tips & substitutions
- Use room-temperature vegan cream cheese so it blends smooth and creamy.
- Line the bottom of the springform pan with parchment so the crust releases easily.
- Press the crust firmly with the bottom of a measuring cup to avoid crumbling slices.
- Choose tart, firm apples so they hold shape and do not turn mushy.
- Swap coconut sugar for a deeper, caramel-like sweetness in every layer.
- Use gluten-free graham crackers and a 1:1 gluten-free flour blend to keep the whole dessert gluten-free.
- Chill the cheesecake at least 4 hours, and overnight gives the best flavor and texture.
- Slice with a hot, clean knife and wipe between cuts for neat bakery-style slices.
How to Make Vegan Apple Crumble Cheesecake Recipe
Step 1: Prep the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Wrap the outside of your springform pan with a layer of foil if it leaks easily.
- Cut a circle of parchment and place it on the bottom of the pan, then lightly grease the sides.
Step 2: Mix and Bake the Crust
- In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and salt.
- Pour in the melted vegan butter and mix until the crumbs feel like wet sand.
- Press the mixture firmly into the bottom of the pan and slightly up the sides.
- Bake the crust for 8–10 minutes until it smells toasty, then set it aside to cool while you prep the filling.
Step 3: Cook the Apple Layer
- In a skillet over medium heat, melt the vegan butter.
- Add sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice, and stir to coat.
- Cook 5–7 minutes until the apples soften slightly but still hold shape.
- Stir in the cornstarch slurry and cook 1–2 minutes until the juices thicken and look glossy, then remove from heat and cool slightly.
Step 4: Blend the Cheesecake Filling
- In a large bowl, beat the vegan cream cheese with a mixer until smooth and fluffy.
- Add sugar and beat again until no grainy bits remain.
- Pour in coconut milk, lemon juice, vanilla, cornstarch, and salt.
- Mix on low, then medium, until the filling turns silky and lump-free, and scrape down the sides as needed.
Step 5: Build the Crumble Topping
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Add the cold vegan butter cubes.
- Use your fingers or a pastry cutter to work the butter into the dry ingredients until you see pea-sized clumps and a sandy mixture.
Step 6: Assemble the Layers
- Pour the cheesecake filling over the baked crust and smooth the top.
- Spoon the cooked apples evenly over the filling, leaving a small border at the edges.
- Sprinkle the crumble topping over the apples, covering them generously but not pressing down hard.
Step 7: Bake the Cheesecake
- Place the pan on the middle rack of the oven.
- Bake at 350°F (175°C) for 45–55 minutes.
- Watch for set edges and a slightly jiggly center, like firm pudding.
- If the crumble browns too quickly, tent the top loosely with foil during the last 10–15 minutes.
Step 8: Cool and Chill
- Remove the cheesecake from the oven and place the pan on a cooling rack.
- Let it cool to room temperature, about 1–2 hours.
- Transfer the cooled cheesecake to the fridge and chill at least 4 hours, or overnight for best results.
Step 9: Slice and Serve
- Run a thin knife around the inside edge of the pan, then release the springform.
- Dust the top with a little cinnamon if you want extra cozy vibes.
- Slice with a sharp knife, wiping the blade between cuts.
- Add a spoonful of applesauce or a drizzle of dairy-free caramel and serve cold or slightly cool.
Recipe Variations
- Gluten-free version: Use gluten-free graham crackers and a 1:1 gluten-free flour blend in the crumble.
- Nut-free version: Skip any nut toppings and choose nut-free vegan butter and cream cheese brands.
- Lower sugar: Use coconut sugar and cut each sugar amount by 25%; the apples and crust still taste sweet.
- Spice twist: Add cardamom or pumpkin pie spice to the apples and crumble for a warm bakery flavor.
- Extra apple layer: Double the apple mixture and add half under the cheesecake filling and half on top.
- Mini cheesecakes: Press crust into lined muffin tins, bake 5 minutes, then add filling, apples, and crumble and bake 18–22 minutes.
Ways to Serve Vegan Apple Crumble Cheesecake Recipe
- Serve chilled with a dollop of coconut whipped cream.
- Add warm cinnamon applesauce on the side for extra apple flavor.
- Plate slices with a drizzle of dairy-free caramel sauce.
- Sprinkle chopped toasted pecans or walnuts on each slice.
- Pair with hot coffee, chai, or spiced herbal tea for a cozy dessert moment.
Storage Success
Store leftover Vegan Apple Crumble Cheesecake Recipe covered in the fridge for up to 5 days, either in the pan or in an airtight container. Keep the slices in a single layer so the crumble topping stays crisp. If you want to freeze it, wrap individual slices tightly and freeze them for up to 2 months. Thaw slices in the fridge overnight, then enjoy them cold or let them sit at room temperature for 15–20 minutes before serving.