Dairy-Free Apple Crumble Delight Cheesecake: A Perfect Blend of Creamy and Crunchy

Craving something sweet yet comforting? This Dairy-Free Apple Crumble Delight Cheesecake is the perfect treat for any occasion. Combining the creamy goodness of cheesecake with the warmth of cinnamon-spiced apples and a crunchy crumble topping, this dessert is the ideal balance of textures and flavors. Whether you’re dairy-free, vegan, or just looking for a fresh twist on a classic dessert, this cheesecake will surely hit the spot!

Not only does this cheesecake come with the delightful crunch of a traditional apple crumble, but it also offers a silky-smooth, rich filling that will make every bite feel indulgent. And the best part? It’s completely dairy-free, so everyone can enjoy it!

Why You’ll Love This Dairy-Free Apple Crumble Delight Cheesecake

• Perfectly creamy: The cheesecake filling is smooth and rich, made from dairy-free alternatives like coconut cream and cashews.
• Crunchy apple crumble topping: The cinnamon-spiced apples paired with a crunchy oat crumble add an extra layer of flavor and texture.
• Simple to make: This recipe is surprisingly easy to prepare and can be made ahead of time.
• Vegan-friendly: Completely dairy-free and plant-based, making it suitable for a variety of dietary needs.
• Flavor-packed: The sweetness of the apples, the richness of the cheesecake, and the hint of cinnamon make every bite a burst of deliciousness.

Ingredients (Makes 10-12 servings)

For the Crust:

• 1 ½ cups (150g) rolled oats
• 1 cup (100g) almond flour
• 2 tablespoons coconut sugar (or maple sugar)
• ⅓ cup (80g) coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt

For the Apple Topping:

• 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup or coconut sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon coconut oil

For the Cheesecake Filling:

• 1 ½ cups (250g) raw cashews (soaked for at least 4 hours or overnight)
• 1 cup (240ml) coconut cream (or any thick dairy-free cream)
• ⅓ cup (80ml) maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons coconut oil, melted
• 1 tablespoon cornstarch or arrowroot powder (for thickening)

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