Experience the best of both worlds with our Vegan Apple Crumble Cheesecake, a delightful fusion of classic autumn desserts. This recipe combines a sweet spiced biscuit base, a creamy vanilla filling, and cinnamon-sugar apples, all topped with a deliciously crunchy crumble. It captures the essence of autumn with its warm flavors and comforting textures. Made with all dairy-free ingredients, this cheesecake is perfect for those following a vegan diet or anyone looking for a plant-based twist on traditional desserts. Whether you’re entertaining guests or enjoying a cozy night in, this apple crumble cheesecake is sure to be a crowd-pleaser with its irresistible combination of flavors.
Ingredients:
- Base:
- Biscuits: 300g
- Dairy-Free Butter (melted): 100g
- Nutmeg: ½ tsp
- Cinnamon: 1 tsp
- Filling:
- Dairy-Free Cream Cheese: 500g
- Dairy-Free Double Cream: 270ml
- Icing Sugar: 100g
- Vanilla Extract: 1 tsp
- Apples:
- Small Apples (diced): 2
- Brown Sugar: 1 tbsp
- Cinnamon: 1 tsp
- Crumble:
- Plain Flour: 100g
- Brown Sugar: 80g
- Dairy-Free Butter: 70g
Instructions:
- Base: Crush biscuits to a fine crumb. Mix with spices and melted dairy-free butter. Press into an 8-inch springform tin. Chill in the fridge.
- Apples: Toss diced apples with brown sugar and cinnamon. Spread on a lined baking tray.
- Crumble: Rub dairy-free butter into flour and brown sugar to form crumble. Cover apples with crumble. Bake at 180°C (fan oven) for 12-15 minutes until golden.
- Filling: Whip dairy-free double cream to firm peaks. Add dairy-free cream cheese and icing sugar, and whisk until combined. Spread over the biscuit base.
- Assembling: Once the crumble has cooled, spread it over the cheesecake filling.
- Chilling: Refrigerate overnight to set.
Enjoy this Vegan Apple Crumble Cheesecake, a delightful dessert that brings together the comforting flavors of apple crumble and the creamy richness of cheesecake, perfect for autumn gatherings or as a special treat.
