This no bake apple crumble cheesecake combines two of the best desserts in one! If you can’t decide if apple crisp or cheesecake sounds better, this healthier dessert is for you. Super creamy cashew cheesecake sits upon a cookie crust and topped with the best oat crumble. It is made without dairy, perfect for vegan diets, while also being refined sugar free and made with whole-food ingredients.
Why you will LOVE this apple crumble cheesecake
- This cheesecake can be made with an oatmeal crust or a graham cracker/cookie-like crust and is even better with a little cashew caramel sauce drizzled over top!
- Vegan, gluten free, dairy free, and refined sugar free!
- It’s no bake, so you don’t have to worry about oven fails!
- Full of apple chunks and the perfect amount of spice.
- It has a super creamy cheesecake filling thanks to the cashews!
How to make apple crumble cheesecake
Ingredients
- Cashews: Cashews are the base of the cheesecake and make it so creamy!
- Apples: I like to use opal apples as they are crisp and sweet and don’t brown after cutting them!
- Coconut yogurt: You can also use greek yogurt, just make sure the yogurt is THICK. I like Cocojune or Culina for coconut yogurt options.
- Canned coconut milk: I like to use the cream from the top of the can. However, you can use another milk but it may not create the thickest/creamiest texture.
- Organic rolled oats: These are used in the crumble (and the crust if you’re making the oatmeal crust)
- Maple syrup: You can also sub agave or honey
- Cinnamon, vanilla, sea salt, nutmeg
- Coconut oil: You can also sub avocado oil, vegan butter, etc.
- Simple mills toasted pecan cookies: I love using these as the crust because they’re less expensive, less time consuming, and just so easy. They also taste like graham crackers!
If you’re making the homemade crust, you’ll also need: almond flour, dates
How to make apple crumble cheesecake
- Make the crust: Blend all of the ingredients in a food processor. Then press the mixture into the bottom of your spring form pan.
- Blend the filling: Blend all of the ingredients in a blender until smooth. Then stir in the apples. Pour over the base.
- Crumble: Mix together all of the crumble ingredients. Then sprinkle over the cheesecake filling.
- Freeze!
Tools needed
- 9″ springform pan: You can also use a round cake pan but you’ll need to line it with parchment paper. This won’t create the smoothes edges or cheesecake shape, but it’ll do in a pinch. I couldn’t recommend a springform pan more, though!
- high powered blender: I’ve had my Vitamix for years and it’s my most used appliance! It’s super powerful and creates the creamiest cheesecakes!
- Food processor: Another most used appliance. This makes things so easy!
How to serve and store
You’ll want to allow the cheesecake to thaw for at least 10 minutes on the counter before enjoying for the creamiest, cheesecake-like texture. Store in an air-tight container in the freezer. It will last
faq’s
- Do you have to soak the cashews? You don’t have to if your blender is SUPER powerful. I use a Vitamix and I still soak mine, just to create the creamiest texture. It’s super easy to do and can be done while you make the crust!
- Can this cheesecake be baked? Unfortunately no, this cheesecake was formulated to be no-bake and set up in the freezer!
Apple crumble cheesecake recipe video
More recipes you’ll love!
- Vegan Snickers cheesecake
- Caramel pumpkin pecan cheesecake (paleo, vegan)
- Strawberry cheesecake yogurt parfait
- Healthy protein cheesecake jars
- Chocolate covered creamy cheesecake bites
No Bake Apple Crumble Cheesecake
This no bake apple crumble cheesecake combines two of the best desserts in one! If you can't decide if apple crisp or cheesecake sounds better, this healthier dessert is for you. It is made without dairy, perfect for vegan diets, while also being refined sugar free and made with whole-food ingredients.
Equipment
- Round springform pan
Ingredients
Crust (using cookies)
- 1 box Simple Mills toasted pecan cookies *or similar cookies
- 3 tbsp melted coconut oil
Crust (using oats)
- 2 cups organic rolled oats
- 1/4 cup almond flour (could try using 3 tbsp oat flour)
- 1/2 cup coconut oil, softened
- 2 tbsp maple syrup or honey
- 6 large pitted medjool dates *soaked in hot water for 20 mins if they're hard!
- 1 tsp vanilla extract
- pinch of sea salt
Satueed apples
- 2-3 opal apples, diced into small cubes
- 1 tsp cinnamon
- 2 tsp coconut oil *or spray oil
Cheesecake Filling
- 2 cup raw cashews *soaked in boiling water for 20 mins
- 1/3 cup coconut yogurt
- 1/2 cup coconut cream *Solid part from the top of a can of full-fat coconut milk *save leftovers for smoothies!
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp melted coconut oil *can sub vegan butter, etc.
- good pinch sea salt
Crumble topping
- 1 cup organic rolled oats
- 1 cup chopped pecans
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Instructions
- Soak the cashews first! Add them to small pot and cover them with water (making sure they have two inches or so of water above them). Bring the water to a boil. Once boiling, turn off the heat. Let the cashews soak 20-30 minutes.
Cookie Crust
- Add the cookies and oil to a food processor and process a minute or so until it forms a crumby texture. Then press it into the bottom of your springform pan.
Oatmeal crust
- Add all of the ingredients to a food processor, processing until a sticky dough forms. If you have trouble getting a sticky dough, add an extra date or two or a few tbsp of water. Process again. Then press into the bottom of the pan.
Apples & Cheesecake filling
- Add the diced apples, 2 tsp coconut oil, and 1 tsp cinnamon to a small pan. Cook a few minutes until they have softened. Turn off the heat and set them aside to cool off.
- In a high powered blender, add all of the cheesecake ingredients. Blend a few minutes until completely smooth. Taste and adjust as you'd like. Then stir in the apples.
- Pour the cheesecake filling over top of the base, spreading it out evenly.
Crumble topping
- In a large bowl, combine all of the crumble topping until it's mixed well.
- Sprinkle it over the top of the cheesecake, gently pressing it down into the top so it sticks.
- Place the cheesecake in the freezer for at least 6 hours-overnight before removing it from the pan. You can cut it into slices and store them like that for easier storing. Let the slices thaw 10 or so minutes prior to eating for the creamiest, best texture!
