Vegan Apple Crumble Cheesecake
Vegan Apple Crumble Cheesecake: A Delicious Plant-Based Dessert
If you’re on the lookout for a delightful dessert that combines the creamy richness of cheesecake with the comforting flavors of apple crumble, then look no further than this Vegan Apple Crumble Cheesecake! This dish is not only mouthwatering but also completely dairy-free and perfect for those who follow a vegan diet. With a luscious cashew and tofu filling layered over cinnamon-spiced apples and a crunchy Biscoff cookie crust, this cheesecake is sure to impress everyone at your next gathering.
Why Make This Recipe?
There are several reasons why you should try this Vegan Apple Crumble Cheesecake. First and foremost, it’s incredibly tasty. The creamy filling combined with the tender apples creates a harmonious blend of textures and flavors. Additionally, this dessert is a healthier alternative to traditional cheesecake, as it’s made with wholesome ingredients. It’s also highly versatile, making it suitable for various occasions, from holiday gatherings to casual dinners. Plus, it’s easy to prepare, making it a perfect choice for both novice and experienced bakers.
How to Make Vegan Apple Crumble Cheesecake
Ingredients
- 1 cup cashews, soaked
- 1 block firm tofu, drained
- 1/2 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups apples, sliced
- 1 teaspoon cinnamon
- 1 cup Biscoff cookies, crushed
- 1/4 cup coconut oil, melted
Directions
- Preheat the oven to 350°F (175°C).
- In a blender, combine soaked cashews, drained tofu, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- 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.
- In another bowl, toss sliced apples with cinnamon, ensuring they are well-coated. Layer the cinnamon-spiced apples evenly over the crust.
- Pour the creamy cashew-tofu filling over the apple layer and smooth the top with a spatula.
- Bake in the preheated oven for about 45 minutes or until the cheesecake is set and slightly golden.
- Allow the cheesecake to cool before refrigerating it for a few hours, preferably overnight, to enhance the flavors.
How to Serve Vegan Apple Crumble Cheesecake
To present your Vegan Apple Crumble Cheesecake beautifully, remove it from the springform pan and slice it into wedges. You can serve it plain or top it with fresh fruit or a dollop of coconut whipped cream for an extra touch of indulgence. This cheesecake pairs wonderfully with a hot cup of tea or coffee, making it a perfect dessert for any occasion.
How to Store Vegan Apple Crumble Cheesecake
To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator. This dessert can last up to five days in the fridge. If you want to enjoy it later, consider freezing it. Wrap individual slices in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to three months.
Tips to Make Vegan Apple Crumble Cheesecake
- Ensure the cashews are properly soaked for at least 4 hours to achieve a creamy texture.
- For a more intense flavor, you can add a pinch of nutmeg to the apple mixture or the filling.
- You can substitute Biscoff cookies with any vegan cookie of your choice for a different flavor profile.
Variations
Feel free to customize this recipe by incorporating other fruits such as pears or berries. You can also experiment with different nuts or plant-based yogurts in the filling for a unique twist.
FAQs
1. Can I make this cheesecake gluten-free?
Yes, simply ensure you use gluten-free cookies for the crust and check that your other ingredients are gluten-free.
2. What if I don’t have cashews?
You can replace cashews with soaked raw almonds or use silken tofu for a smoother texture, but the taste may vary slightly.
3. Is it necessary to bake this cheesecake?
Yes, baking helps to set the cheesecake and enhances its flavor. However, you can try a no-bake version by omitting the baking step and letting it chill longer in the fridge.
Enjoy making this delicious Vegan Apple Crumble Cheesecake that is sure to please both vegans and non-vegans alike!
Vegan Apple Crumble Cheesecake
Ingredients
For the cheesecake filling
- 1 cup cashews, soaked Soak for at least 4 hours for a creamy texture.
- 1 block firm tofu, drained
- 1/2 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the apple layer
- 2 cups apples, sliced Toss with cinnamon.
- 1 teaspoon cinnamon For coating apples.
For the crust
- 1 cup Biscoff cookies, crushed Can substitute with other vegan cookies.
- 1/4 cup coconut oil, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a blender, combine soaked cashews, drained tofu, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- 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.
- In another bowl, toss sliced apples with cinnamon, ensuring they are well-coated. Layer the cinnamon-spiced apples evenly over the crust.
- Pour the creamy cashew-tofu filling over the apple layer and smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 45 minutes or until the cheesecake is set and slightly golden.
- Allow the cheesecake to cool before refrigerating it for a few hours, preferably overnight, to enhance the flavors.
