Vegan Apple Crumble Cheesecake Recipe tastes like a mash-up of New York cheesecake, warm apple pie, and a bakery-style crumble bar all in one forkful. It works perfectly for fall holidays, potlucks, or “I just want dessert for dinner” nights, and you can finish it in about 1 hour of active time plus chilling. I tested this version on my very picky, non-vegan uncle, and he went home with half the pan.
Why Vegan Apple Crumble Cheesecake Recipe Is Worth It
This vegan apple crumble cheesecake recipe gives you three desserts in one: a buttery cookie-style crust, creamy cheesecake center, and cinnamon apple crumble topping. You get rich flavor and texture without dairy, eggs, or complicated ingredients, so it suits mixed-diet households.
The recipe also works well for make-ahead planning. You bake it once, chill it, and serve it over a couple of days, which saves your sanity during holidays or parties.
“This vegan apple crumble cheesecake disappeared from our Thanksgiving table before the pumpkin pie even lost its chill. ★★★★★”
Ingredients You Need
Crust
- 1 ½ cups vegan graham cracker crumbs or vegan digestive biscuit crumbs
- Use any brand that lists no butter, honey, or milk powder.
- 3 tablespoons organic cane sugar or light brown sugar
- 6 tablespoons melted vegan butter
- I like Miyoko’s or Earth Balance sticks because they set firm in the fridge.
- ¼ teaspoon fine sea salt
Cheesecake Filling
- 2 cups vegan cream cheese, room temperature
- Tofutti, Kite Hill, or Violife all work well; choose plain, not flavored.
- 1 cup full-fat coconut cream (scoop the thick part from a chilled can)
- ¾ cup organic cane sugar
- 3 tablespoons cornstarch or arrowroot starch
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
Apple Layer
- 3 medium apples, peeled, cored, and diced small
- Use firm, tart-sweet apples like Honeycrisp, Pink Lady, or Granny Smith.
- 2 tablespoons vegan butter
- 3 tablespoons brown 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 (use certified gluten-free oats if needed)
- ½ cup all-purpose flour
- Swap with a 1:1 gluten-free blend if you avoid gluten.
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 5 tablespoons cold vegan butter, cubed
Optional Finishes
- Warm dairy-free caramel sauce
- Extra cinnamon sprinkled on top
- Chopped toasted pecans or walnuts
Equipment
- 9-inch springform pan (best choice) or 9-inch square baking pan lined with parchment
- Mixing bowls (at least two medium, one large)
- Hand mixer or stand mixer
- Small skillet or saucepan for apples
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Sharp knife for slicing
Quick Tips & substitutions
- Line the bottom of the springform pan with parchment so slices release cleanly.
- Use room-temperature vegan cream cheese so the filling turns smooth and creamy.
- Chill the coconut milk overnight, then scoop only the thick cream for best texture.
- Swap brown sugar with coconut sugar if you want a deeper caramel note.
- Use gluten-free cookie crumbs and oats if you need a gluten-free vegan apple crumble cheesecake.
- Dice apples small so they soften quickly and slice neatly with the cheesecake.
- Do not overbake; pull the cheesecake when the center still jiggles slightly.
- Chill at least 4 hours, but overnight gives the best flavor and clean slices.
How to Make Vegan Apple Crumble Cheesecake Recipe
Step 1: Mix and bake the crust
Preheat your oven to 350°F (175°C). Stir graham cracker crumbs, sugar, and salt in a bowl, then pour in melted vegan butter and mix until the crumbs feel like wet sand. Press the mixture firmly into the bottom of your springform pan, using the bottom of a measuring cup to pack it tight. Bake 8–10 minutes until it smells toasty, then set it aside to cool while you prep the filling.
Step 2: Cook the apple layer
Heat vegan butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg, then stir and cook until the apples soften but still hold their shape, about 6–8 minutes. Stir in lemon juice, then pour in the cornstarch slurry and cook 1–2 minutes until the juices thicken and look glossy. Turn off the heat and let the apples cool to room temperature so they do not melt the cheesecake filling.
Step 3: Mix the crumble topping
In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold vegan butter cubes and rub them into the dry ingredients with your fingers or a pastry cutter until you see clumps and sandy bits. Aim for a mix of pea-sized chunks and smaller crumbs so the topping bakes up crisp and interesting.
Step 4: Make the vegan cheesecake filling
Beat vegan cream cheese in a large bowl with a hand mixer until it turns smooth and fluffy. Add coconut cream, sugar, lemon juice, lemon zest, vanilla, and salt, then mix until the mixture looks silky. Sprinkle cornstarch over the top and beat again until no streaks remain. Scrape the bowl and mix once more so everything blends evenly.
Step 5: Assemble the layers
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Spoon the cooled apples evenly over the filling, leaving a small border around the edge so apples do not burn against the pan. Sprinkle the crumble topping over the apples in an even layer, breaking up any very large clumps.
Step 6: Bake the cheesecake
Lower the oven temperature to 325°F (160°C). Place the pan on a baking sheet to catch any drips, then slide it into the center of the oven. Bake 45–55 minutes until the edges look set, the crumble looks golden, and the center still jiggles slightly when you nudge the pan. Turn off the oven, crack the door, and let the cheesecake sit inside 15–20 minutes so it cools gently.
Step 7: Chill and slice
Transfer the cheesecake to a cooling rack and let it reach room temperature. Cover the pan and chill it in the fridge at least 4 hours, but overnight gives the cleanest slices and best flavor. Run a thin knife around the edge of the pan, release the springform, and cut slices with a sharp knife, wiping the blade between cuts for neat edges.
Recipe Variations
- Gluten-free: Use gluten-free cookie crumbs, gluten-free flour, and certified gluten-free oats.
- Nut-free: Skip any nut toppings and choose nut-free vegan butter and cream cheese.
- Low sugar: Reduce sugar in the filling by 2–3 tablespoons and use more tart apples.
- Extra apple: Double the apple layer for a more apple-forward vegan apple crumble cheesecake.
- Caramel swirl: Drizzle dairy-free caramel over the apples before you add the crumble.
- Spice twist: Add cardamom or allspice to the apple layer for a cozy chai-style flavor.
Ways to Serve Vegan Apple Crumble Cheesecake Recipe
- Serve chilled straight from the fridge with a sprinkle of cinnamon on top.
- Add a scoop of dairy-free vanilla ice cream for a hot-and-cold dessert plate.
- Spoon warm apple compote over each slice for extra fruit and moisture.
- Drizzle dairy-free caramel or maple syrup over the crumble just before serving.
- Pair with hot coffee, chai, or spiced herbal tea for a fall dessert moment.
Storage Success
Store leftover vegan apple crumble cheesecake covered in the fridge for up to 4–5 days. Keep it in the springform pan or transfer slices to an airtight container so the crumble stays crisp. If the topping softens, warm a slice in the oven or toaster oven for a few minutes to bring back some crunch. Freeze individual slices tightly wrapped for up to 2 months, then thaw overnight in the fridge before serving.