There is nothing better than hearing people exclaim “No Way this is vegan!”
All the non vegans in my life have been astonished by my cheesecake recipes, especially this apple crumb cheesecake!
With just two simple recipes you can make this amazing cheesecake
Everyone will be all up in their feelings about this one, changing how folks feel about vegan desserts!
I have also made this recipe into individual miniature cheesecakes with great success!
So if you have that special individual cheesecake pan or even a cupcake pan will work too!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
For the crust I’m using a blend of gingersnap cookies & graham crackers but you can use all of one or the other as you prefer.
7″ cake pans are always my choice for cheesecakes, not springform pans!
CLICK HERE TO FIND OUT WHY!
NOTE ABOUT THE STREUSEL!
You will have more than you need with the recipe listed below
But it will store great in the freezer in a bag for up to 3 months to use for another project!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE
Yield: serves 10
Apple Crumb Cheesecake
Prep Time
2 hours
Cook Time
1 hour 15 minutes
Total Time
3 hours 15 minutes
Ingredients
For the Crust
- Graham Crackers 6 sheets (approx 1 cup of crumbs)
- Gingersnap Cookies
- Light Brown Sugar 2 tablespoons *optional
- Vegan Butter Melted 4 Tablespoons (56g)
- Ground Cinnamon ¼ teaspoon
- Ground Ginger ¼ teaspoon
For the Cheesecake
- Vegan Cream Cheese 12oz (170g) * see ntoes
- Firm Tofu 4 ounces (112g)
- Melted Vegan Butter 2 tablespoons (28g)
- Sugar ¾ cup (150g)
- Cornstarch 4 Tbs (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Ground Cinnamon ½ teaspoon *I forgot to mention this ingredient in the video
- Plant Milk scant cup – 7 fluid ounces (207ml)
- Vegan Lactic Acid 1½ teaspoons (or 1½ teaspoons apple cider vinegar)
- Salt ¼ teaspoon
- Vanilla Extract 2 teaspoons
for the topping
for the streusel
- Vegan Light Brown Sugar Packed 2½ Tablespoons (35g)
- Vegan Granulated Sugar 4 tablespoons (50g)
- Salt ¼ teaspoon
- Ground Cinnamon ¼ teaspoon
- Vegan Butter 5 Tablespoons (70g)
- Cake Flour ¾ cup + 1 Tablespoon (98g)
Instructions
- First prepare the streusel topping by combing brown sugar, granulated sugar and vegan butter and get it creaming on medium high speed.
- Add the cinnamon and salt and then the flour and mix until it comes together and it will look like a soft cookie dough
- Sprinkle it out onto a parchment lined sheet pan and freeze while you prepare the cheesecake.
- If you are making your own apple pie filling, prepare the recipe according to the instructions on that blog post. then reserve.
- Next make the crust combine the melted vegan butter with the graham crumbs and ginger cookies, the spices and the sugar into a food processor and process to the consistency of wet sand.
- Press it into the bottom of a greased and parchment lined 7″ cake pan and then freeze while you prepare the cheesecake batter
- For the cheesecake combine all the ingredients together in a food processor or blender and process smooth
- Pour the cheesecake batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 45 minutes then carefully remove the cheesecake, it will not be fully baked, top with the apple pie filling and then the frozen streusel crumbs ~ just about ¾ of a cup total *see notes above
- Return cheesecake carefully to the oven for another 30 minutes to bake the rest of the way
- After the total 75 minutes of bake time, turn the oven off but leave the cheesecake inside to cool for another 40 minutes, then refrigerate for at least 5 hours or overnight before un molding.
- Drizzle with optional sugar glaze which is just a mixture of confectioners sugar and plant milk~ I usually do 1 cup : 1 tbs adjust to your desired consistency
Notes
Cheesecake must be stored in the refrigerator and will stay fresh for up to 10 days wrapped well.
I do not like the way vegan cheesecake freezes, the texture changes and gets grainy
