Vegan Apple Crumble Cheesecake
A delightful plant-based dessert that combines the creamy richness of cheesecake with comforting flavors of apple crumble, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months.