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