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Layers of the richest caramel cheesecake batter and gooey brown sugar apples make up this ridiculously easy apple crumble cheesecake with crunchy cinnamon crumble!! The best of autumn in cheesecake form, and it’s entirely vegan too!

slice of vegan apple crumble cheesecake on a plate

The perfect fall cheesecake recipe – and all vegan and dairy free!

If you’re not much of a pumpkin person (or maybe you are, but need a bit of a break…although my vegan pumpkin cheesecake is quite lovely 😉 ), then you need to try this apple crumble cheesecake. 

Okay, and my brown sugar maple mascarpone cheesecake, but let’s focus on this one.

It’s strictly for cheesecake lovers, though I can guarantee that anyone would love a bite of this cheesecake. Because this is no ordinary cheesecake, not even for an apple crumble one!

It’s like apple pie meets cheesecake, and it is what autumn dreams are made of. 

And honestly, with a drizzle of homemade salted caramel sauce on top, it’ll all be worth it! Especially for a show stopping unbelievably vegan Thanksgiving dessert or perfect fall dessert.

sliced vegan apple crumble cheesecake

Apple crumble cheesecake components:

Let me tell you in full about this deliciously rich and creamy autumn cheesecake:

  • Graham cracker crust: Only 2 ingredients, this crust is comprised of just vegan graham crackers and vegan butter. We’re keeping it simple to let the other components shine!! You can also use Biscoff cookies or vegan digestive biscuits!
  • Gooey apple filling: The key to a soft and gooey apple filling that’s perfectly sweet is using honeycrisp apples (or another sweet apple variety like gala or fuji), brown vegan butter, cinnamon and a touch of brown sugar. Then we sauté the apples to remain soft in the cheesecake but also serve as the finishing touch for the top of the cheesecake!
  • Crisp cinnamon vanilla crumble: Like any crumble, it’s all about the ratio of sugar to flour to butter, and this crumble has it down pat. With a touch of cinnamon to bring in those fall flavors, a sprinkle goes in the actual cheesecake AND as the perfect topping.
  • Buttery caramel cheesecake batter: Then we have the most lush and rich cheesecake batter that gets its flavor from vegan caramel and brown sugar. It’s quite literally jaw dropping how delicious it is. Silky, nutty, and just so creamy!!
slice of apple crumble cheesecake on board

The best part about this cheesecake recipe? You only need a food processor. Yep, no electric mixer or stand mixer required. It’s just so easy!

Step by Step Overview: How to make apple crumble cheesecake:

Below are some visuals for how your cheesecake should look during the process of baking! The full steps and ingredient measurements are down below in the recipe card.

cinnamon crumble topping in a bowl
First, we’ll start with the crumble. Simply mix all of the crumble ingredients together in a bowl, then set aside to make the apple filling.
crust after baking
Next, we’ll sauté the apples until just soft and set aside. Then when the oven is preheated, we’ll blend the graham crackers until they reach a fine crumb and add in the vegan butter. Press the crust into the pan, then bake for 10 minutes.
cheesecake batter ingredients
Then add everything to a food processor for the cheesecake batter portion.
blended cheesecake batter
Blend until you reach a creamy and consistent texture. You can scrape down the sides occasionally as needed. Then we’ll assemble the cheesecake!
Assembling the apple crumble cheesecake
First, start by pouring in half of the cheesecake batter.
assembling the cheesecake
Then add in half of the apples (and its juices) followed by 1/3 cup of the crumble. Spread the apples to evenly layer on top of the cheesecake batter.
cheesecake before baking
Repeat again, topping the cheesecake with the remainder of the crumble topping. Then bake the cheesecake for 75 minutes.
cheesecake before serving
Once baked, leave the cheesecake in the oven for 1 hour with the oven off and cracked to cool. Then transfer to the refrigerator covered to cool completely!

Can I make this vegan cheesecake gluten free as well?

Absolutely! You’ll need to use gluten free vegan graham crackers as well. Sometimes, I’ll make the graham crackers homemade. I’ve used this vegan graham cracker recipe before several times using gluten free flour, so you can definitely do that as well.

Additionally, you’ll need to swap out the flour in the crumble for gluten free all purpose flour (one containing xanthan gum). I like King Arthur measure for measure gluten free baking flour for that!

Then that’s it! Your apple crumble cheesecake will be completely gluten free!

Why we’re NOT using a water bath:

I’ve been over this more in depth with my classic vegan cheesecake, but yes, the water bath is important in order to achieve a super creamy cheesecake filling! So what happens during a water bath for a cheesecake? Well the water evaporates, keeping the oven nice and moist, which prevents too much moisture evaporating from the cheesecake itself. 

But with this particular cheesecake? Already has TONS of moisture, so we can actually skip this step! The apples provide so much moisture, it will keep the cheesecake nice and moist yet firm once set.

slice of bitten apple crumble cheesecake

Because there are no eggs…do I have to bake this cheesecake?

Technically, you could make this a no bake apple crumble cheesecake, but you need to do a few work arounds:

  • Omit the cornstarch. Because the cheesecake isn’t being baked, we don’t need the cornstarch to bind everything together.
  • Heat treat the flour. Whether you’re using gluten free flour or regular flour, you’ll need to heat-treat the flour first in order for it to be edible as a no bake dessert.
  • You’ll still need to cook the apples. You don’t want raw apples going in there!
  • Chill the cheesecake in the freezer. It will need about 3-4 hours to set in the freezer.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Salted Caramel Vegan Apple Crumble Cheesecake Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of vegan apple crumble cheesecake on a plate

Salted Caramel Vegan Apple Crumble Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 45
  • Cook Time: 85
  • Total Time: 2 hours 10 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This rich apple crumble cheesecake has a layer of brown butter cheesecake, gooey brown sugar apples, and cinnamon crumble. No eggs, dairy free, and easy!

Ingredients

Scale

Vegan Caramel Sauce:

Graham Cracker Crust:

  • 1 package (250 g) vegan graham crackers or Lotus Biscoff Cookies
  • 1/3 cup (87 g) melted vegan butter

Crumble Topping:

  • 1 cup (125 g) all purpose flour*
  • 1 tsp ground cinnamon
  • 3/4 cup (150 g) granulated sugar
  • 5 tbsp (70 g) vegan butter, melted and cooled to room temperature

Apple filling:

  • 2–3 (600 g) large gala or honey crisp apples, peel removed and sliced into 1″ chunks
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp vegan butter

Cheesecake filling:

  • 36 ounces vegan cream cheese, room temperature
  • 1 cup (240 mL) vegan heavy cream or cashew cream, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (50 g) light brown sugar
  • 7 tbsp (70 g) cornstarch
  • 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
  • 1/2 cup (120 g) vegan salted caramel from caramel above
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 3–4 cups boiling water, for water bath

Instructions

  1. Prep: We’ll make this cheesecake in a few stages. First, we’ll want to prep the pan. I suggest making sure the apples are prepped (peel removed and sliced thickly) first. Line a 9″ springform pan with parchment paper, and preheat the oven to 400F. I also recommend making the caramel first. Once the caramel is made, we can move onto the next step.
  2. Make the crumble: While the oven is preheating, we’ll make the crumble, followed by the apple filing. In a small bowl, use a fork to mix together the melted vegan butter, flour, sugar, and cinnamon. Once all the dry ingredients are wet from the butter, set this aside.
  3. Make the apple filling: In a medium saucepan, heat the vegan butter until it begins to brown slightly on medium heat. Then add in the apples, brown sugar, and cinnamon. Lightly toss to evenly coat the apples, then cover the pan and cook on low for 5-7 minutes until the apples are slightly tender and soft. Then remove from heat.
  4. Make the graham cracker crust: The oven should be preheated by now, so now we’ll make the graham cracker crust! In a large food processor, pulse the graham crackers until they reach a crumb. Then add in the vegan melted butter and pulse until the graham cracker crumbs are wet. Pour the crumbs into the prepared springform pan and use the flat bottom of a measuring cup or bowl to press the crust into the bottom of the pan and up the sides of the walls.
  5. Bake the graham cracker crust: Place the springform pan into the oven to bake for 10 minutes. Once it bakes, remove the crust from the oven and lower the heat to 350F. Set the crust aside.
  6. Make the cheesecake batter:  In the large food processor again, add in all of the cheesecake ingredients, including 1/2 cup of the vegan caramel Blend until creamy and smooth. If needed, you can pause the food processor and scrape down the sides to make sure everything is integrated. Then start processing again until smooth.
  7. Assemble the cheesecake: Once the cheesecake batter is made and the crust is baked, it’s time to assemble the cheesecake. Pour half of the batter into the cheesecake crust, followed by half of the apples and 1/4 cup of the crumble, sprinkling both the apples and crumble evenly over top. Then pour the remaining batter on top. Spread the remaining apples on top of the batter, and sprinkle the remainder of the crumble topping on top.
  8. Bake the apple crumble cheesecake: Place the cheesecake onto a baking sheet, then open the oven again, and place the baking sheet with the cheesecake on it onto the middle rack. Close the oven door quickly. Bake the cheesecake for 75 minutes.
  9. Cool the cheesecake in the oven: Once baked, turn OFF the oven but leave the cheesecake INSIDE. Crack the oven door just slightly, and let the cheesecake cool down for 1 hour in the oven.
  10. Chill the cheesecake: Once cooled, you can remove the cheesecake from the oven. Carefully wrap it and place it into the refrigerator to chill and set for 3-4 hours, or overnight.
  11. When ready to serve: Carefully remove the walls of the springform pan and plate the cheesecake. Top with vegan salted caramel, slice and serve!

Notes

See blog post for all tips and tricks!