Apple Crisp Cheesecake (V/GF)

Oh boy, my taste buds have never been happier! This Apple Crisp Cheesecake is the tastiest dessert I’ve made in a while and I make a lot of desserts.

It was so hard not to devour a huge slice of this before taking some photos. Although, it’s beauty totally ended up capturing all of my attention for much longer than I expected. I mean, how beautiful is this cheesecake?!

I came up with this recipe wanting to add a special twist to the classic dessert: Apple Crisp. I thought about adding caramel, making it in bar form, making a sundae with it and then it dawned on me just how freakin’ delicious a cheesecake would be with a warm, juicy apple crisp topping.

Best. Decision. EVER!!!

The cheesecake filling is made from six simple ingredients; the main one being cashews. Cashews make the creamiest, most velvety-smooth cheesecakes. They also make fabulous raw desserts. That’s right, without the apple crisp topping, the crust and cheesecake are completely raw!

However, you definitely will want the apple crisp topping. The warm, juicy apples and the deliciously crumbly streusel on top take this dessert from delicious to insanely irresistible.

The cheesecake is cool and creamy, the apples are warm and soft and the streusel is crunchy and delicious. Each bite is so satisfying, yet you’ll feel like you can’t get enough of it!

When you make this recipe (if you don’t, you’re truly missing out!), I’d love to hear about it! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos to make my day! (:

 

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Apple Crisp Cheesecake (V/GF)

This Apple Crisp Cheesecake is what happens when you combine your favorite desserts together!

Course Dessert
Cuisine American
Servings 12
Author Bunny

Ingredients

Crust

  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 5 tbsp coconut oil
  • 3 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Cheesecake

  • 3 1/2 cups raw cashews , soaked in water for at least 6 hours
  • 2/3 cup pure maple syrup
  • 1/2 cup full-fat coconut milk
  • 1/2 cup coconut oil
  • 2/3 cup lemon juice
  • 1 tsp vanilla extract

Apple Topping

  • 5 cups apples (about 5 small apples) , peeled and thinly sliced
  • 3/4 cup coconut sugar
  • 2 tbsp gluten-free all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp allspice
  • 1/4 tsp salt
  • Pinch of ground cloves
  • 1 tbsp lemon juice
  • 1 tbsp vegan butter (I use Earth Balance)

Streusel

  • 1/4 cup raw pecans
  • 1/4 cup raw walnuts
  • 2 tbsp coconut sugar
  • 1 tbsp gluten free all-purpose flour
  • 1 tbsp vegan butter (I use Earth Balance)
  • 1/4 tsp ground cinnamon

Instructions

  1. Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 6 hours). Drain and rinse.

  2. Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.

  3. Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.

  4. Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.

  5. Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 2 hours. 

  6.  In the meantime, prepare the apples and streusel. For the apples, add all of the apple topping ingredients to a large bowl and mix until all of the apple slices are coated. 

  7. Melt butter in a saucepan over medium-high heat. Transfer apples to sauce pan and stir to coat apple slices in butter. Cook while occasionally stirring until the apples are soft and tender, about 15 minutes.

  8. To make the streusel, combine the ingredients in a food processor and process until the nuts are broken down and everything is fully mixed. Transfer streusel to a separate parchment lined baking sheet. Bake at 425 degrees F until streusel is golden, about 5 minutes. Set aside.

  9. Remove cheesecake from freezer and topping with the apples, then cover the apple with the streusel. Place cheesecake back in the refrigerator and refrigerate until completely firm and chill, about another hour.

  10. When ready to serve, remove the outside mold from the spring-form pan and cut into slices. Enjoy! Store leftovers covered in the refrigerator for up to 5-7 days.

Want more awesome dessert combos? Check out my Peach Cobbler Ice Cream Cake, Pear Pie Bars and my Hazelnut Banana Cream Pie Bars!

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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