All the non‑vegans in my life are always astonished by my cheesecake recipes — especially this apple crumb cheesecake!
There’s nothing better than hearing people exclaim, “No way — this is vegan!”
People fall in love with this one — it changes how they think about vegan desserts.
I’ve also made this as individual mini cheesecakes with great success.
If you have a mini cheesecake pan, use it — a cupcake pan works well too.
No affiliation with any products or companies mentioned; images are for reference only.
Notes for Success
Vegan cream cheese: For baked vegan cheesecakes I prefer a reliable brand that holds up under heat. If you can’t find a good commercial option, making a homemade substitute can be helpful.
Cornstarch: Measuring cornstarch by weight is much more consistent than using volume spoons. If your cheesecake turns out rubbery, inconsistent cornstarch quantities are a common cause.
Crust: I used a mix of gingersnap cookies and graham crackers for a spiced crust, but feel free to use only one type if you prefer.
Pans: I prefer a 7″ cake pan for cheesecakes rather than a springform pan for a cleaner bake and easier handling.
Streusel: The recipe makes more streusel than you’ll need. Extra streusel freezes well in a bag for up to three months.
You can watch a video tutorial to follow the process visually.
Apple Crumb Cheesecake
Ingredients
For the Crust
- 1 cup graham crackers, crushed
- ½ cup gingersnap cookies, crushed
- 2 Tbsp light brown sugar
- 4 Tbsp vegan butter, melted
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
For the Cheesecake
- 16 ounces vegan cream cheese (about 454 g)
- 2 Tbsp melted vegan butter (about 28 g)
- ¾ cup sugar (about 150 g)
- 4 Tbsp cornstarch (about 32 g)
- 3 Tbsp all-purpose flour (about 24 g)
- ½ tsp ground cinnamon
- 1 cup plant milk (about 237 ml)
- 1 tsp vegan lactic acid or an equivalent tangy ingredient (about 5 ml)
- 2 tsp vanilla extract (about 10 ml)
For the Topping
- ½ can apple pie filling (or use ½ recipe of homemade apple filling)
For the Streusel
- 2½ Tbsp vegan light brown sugar (about 35 g)
- 4 Tbsp vegan granulated sugar (about 50 g)
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 5 Tbsp vegan butter (about 70 g)
- 13 Tbsp cake flour (about 98 g)
Instructions
- Prepare the streusel: cream the brown sugar, granulated sugar, and vegan butter on medium-high for about 3 minutes until fluffy. Add cinnamon, salt, and flour and mix until the mixture comes together like a soft cookie dough. Spread it on a parchment-lined sheet pan and freeze while you assemble the cheesecake.
- If making homemade apple pie filling, prepare it now and set aside.
- Make the crust: combine the melted vegan butter with the graham and gingersnap crumbs, brown sugar, and spices in a food processor. Pulse to a wet-sand consistency. Press into the bottom of a greased and parchment-lined 7″ cake pan. Freeze the crust while preparing the batter.
- Make the cheesecake batter: combine all cheesecake ingredients in a food processor or blender and process until smooth.
- Pour the batter into the prepared crust. Bake in a water bath at 350°F (175°C) for 45 minutes. The cheesecake will not be fully set yet.
- Carefully remove the cheesecake, spread the apple pie filling on top, then sprinkle the frozen streusel over the filling (about ¾ cup total). Return to the oven and bake for another 30 minutes.
- After 75 minutes total baking, turn the oven off and leave the cheesecake inside to cool for one hour. Then refrigerate for at least 4 hours or overnight before unmolding.
- Optional: drizzle a simple sugar glaze made from confectioners’ sugar and plant milk (roughly 1 cup sugar : 1 Tbsp milk, adjust to desired consistency).
Video
Notes
Read the Notes for Success above the recipe.
Storage: Store the cheesecake in the refrigerator; it will stay fresh up to 10 days when well wrapped. Freezing vegan cheesecakes can change the texture and make them grainy, so I recommend refrigeration.