What if I told you that the cozy, spiced flavors of a classic apple crumble and the rich, creamy indulgence of cheesecake could come together in one magical, no-bake dessert? This Vegan Apple Crumble Cheesecake is that dream come true. It’s the perfect centerpiece for your fall gatherings, a dessert that’s honestly so impressive you’ll have a hard time convincing anyone it’s plant-based. Every layer, from the nutty date crust to the tangy filling and spiced apple topping, is made with simple, good-for-you ingredients. A total showstopper.
Top Reasons To Make It
This dessert truly has it all. It’s a no-bake recipe, which means your oven gets a rest and your kitchen stays cool. It’s naturally sweetened with dates, maple syrup, and the apples themselves, so you can feel good about serving it. The textures are just incredible—creamy, crunchy, and tender all in one bite. And perhaps the best reason? It’s the ultimate crowd-pleaser. This is the kind of vegan food for non vegans that wins over even the most skeptical dessert lovers.
Ingredients
You’ll find the full measurements in the recipe card below, but here’s a look at the key players and what they do. For the crust, we use raw walnuts and dates—they create a firm, sweet base that holds its shape. The creamy filling gets its richness from soaked cashews and its tang from lemon juice, mimicking classic cheesecake flavor. And the crumble topping? That’s all about the cozy fall spices and the star of the show: fresh, crisp apples.
Instructions
- First, soak the cashews in hot water for at least 30 minutes. This is crucial for getting them super soft and blendable.
- While they soak, make the crust. Pulse the walnuts and dates in a food processor until the mixture sticks together when pressed. Firmly press this into the bottom of a springform pan.
- Next, make the filling. Drain the cashews and blend them with the coconut cream, maple syrup, lemon juice, and vanilla until it’s completely smooth and creamy. This might take a few minutes. Pour this over your prepared crust and smooth the top.
- For the apple crumble, simply toss thinly sliced apples with the cinnamon, nutmeg, and maple syrup. Sprinkle this spiced apple mixture evenly over the cheesecake layer.
- Now, the hardest part: patience. Pop the whole pan into the freezer for at least 4-5 hours, or ideally overnight, to let it set completely.
- When you’re ready to serve, let it thaw on the counter for about 15-20 minutes before slicing. This makes it the perfect creamy-but-firm texture.
Variations & Substitutions
Don’t have walnuts? Almonds or pecans make a fantastic crust substitute. If you’re not a fan of coconut, you can use a neutral-flavored vegan yogurt in the filling instead of coconut cream for a tangier vibe. For a nut-free version, try using sunflower seeds (soaked just like the cashews) and pumpkin seeds in the crust. And feel free to play with the spices—a pinch of cardamom or ginger in the apple mixture is a delicious twist.
Serving Ideas & Pairings
This cheesecake is a star all on its own, but a little drizzle of warm caramel sauce or a dollop of coconut whipped cream never hurts. It’s the perfect finale to a hearty fall meal like a warm lentil soup or a savory pot pie. And for a real treat, enjoy a slice with a hot cup of spiced chai tea or your favorite coffee. It’s one of those apple based desserts that just feels like a hug.
Storage & Reheating
This cheesecake stores beautifully in the freezer, making it a fantastic make-ahead dessert. Keep it tightly wrapped in the freezer for up to two months. The fridge is great for shorter storage—it’ll keep for about 5 days. There’s no need to reheat it; just let a frozen slice sit at room temperature for 15-20 minutes before digging in to get that perfect creamy texture.
Raw Baking Tips
Working with raw recipes is fun, but a few tips make all the difference. First, a good high-speed blender is your best friend for getting that filling ultra-smooth. If your dates are a little dry, soak them in warm water for 10 minutes before making the crust to help them bind better. And don’t rush the freezing time! Letting the cheesecake set fully is the key to getting clean, beautiful slices. Trust me, it’s worth the wait.
Frequently Asked Questions
- Can I make this without a food processor? For the crust, you can try finely chopping the nuts and dates by hand and mashing them together, but a processor is much easier and gives a better texture.
- My filling isn’t getting smooth. What do I do? This usually means the cashews weren’t soaked long enough. Make sure they’re soaked in hot water for at least 30 minutes until they’re very soft.
- Are there any other vegan recipes with apples I should try? Absolutely! Sautéed cinnamon apples for oatmeal, a simple apple crisp, or even adding them to a savory salad are all great ways to use a seasonal bounty.
- I’m new to plant based cake. Is this difficult? Not at all! This is a wonderful, forgiving recipe to start with. It’s all about blending and assembling—no tricky baking techniques required.
Vegan Apple Crumble Cheesecake For All
- Total Time: 5 hours (includes freeze time)
- Yield: 1 9-inch cheesecake (10–12 slices) 1x
Description
This Vegan Apple Crumble Cheesecake combines a date-walnut crust, creamy cashew filling, and a warm cinnamon-spiced apple topping. It’s a no-bake fall dessert that’s gluten-free, dairy-free, and full of cozy flavor.
Ingredients
**For the Crust**
1 1/2 cups raw walnuts
1 cup pitted dates
**For the Cheesecake Filling**
2 cups raw cashews, soaked in hot water for 30 minutes
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup lemon juice
1 teaspoon vanilla extract
**For the Apple Crumble Topping**
2 medium apples, thinly sliced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon maple syrup
Instructions
1. Soak the raw cashews in hot water for at least 30 minutes.
2. In a food processor, pulse the walnuts and dates until the mixture sticks together. Press firmly into the base of a springform pan to form the crust.
3. Drain the cashews and add them to a high-speed blender along with coconut cream, maple syrup, lemon juice, and vanilla. Blend until completely smooth and creamy.
4. Pour the filling over the prepared crust and smooth the top with a spatula.
5. In a bowl, toss thinly sliced apples with cinnamon, nutmeg, and maple syrup. Spread the apple mixture evenly over the cheesecake layer.
6. Freeze the entire cheesecake for at least 4–5 hours, or ideally overnight, until fully set.
7. Let thaw for 15–20 minutes before slicing. Serve chilled and enjoy!
Notes
Use Medjool dates for best texture and sweetness.
Store leftovers covered in the freezer for up to 1 week. Let thaw slightly before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Fall-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 5mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
