In my big Minnesotan family, desserts are always the star of every meal. I'm not sure if that's a good thing or a bad thing - but it's a delicious thing none the less. One day I was sitting in my kitchen trying to come up with a delicious recipe for my family's next party. The genius idea of combing my two favorite desserts, cheesecake and apple crisp, lit up in my head like a light bulb and the recipe was created from there. It's one of my all time favorite desserts and one of Vegan Heartland's most popular recipes and I'm so glad I get to share it with all of you!

Apple Crisp Cheesecake [Vegan]

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For the Crust:

For the Cheesecake:

  • 2 8-ounce containers of vegan cream cheese
  • 2 vegan egg replacers
  • 2 tablespoons corn starch, tapioca starch, or arrowroot powder
  • 2 tablespoons water
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 2 teaspoons vanilla extract

For the Apple Crisp Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted vegan butter
  • 1 medium to large apple, peeled and thinly sliced


To Make the Crust:

  1. Preheat your oven to 350°F.
  2. Blend together the graham crackers, rolled oats, and brown sugar until well combined and powdery in a food processor. After you've melted your butter, pour it into the crust mixture and process until well combined.
  3. Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan. Make sure the crust is in an even layer.

To Make the Cheesecake:

  1. In a small bowl, whisk together the corn starch and water.
  2. In another small bowl, whisk together 3 teaspoons of egg replacer and 4 tablespoons warm water until frothy. To get the egg replacer really frothy, blend it in your food processor or blender.
  3. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla. Then, add your corn starch and egg replacer.
  4. Once well combined, pour on top of your graham cracker/oat crust.

To Make the Apple Crisp Topping:

  1. Mix together your flour, oats, brown sugar, and cinnamon until well combined. Stir in the
  2. melted butter.
  3. Arrange the thinly sliced apple on top of the cheesecake in a single layer.
  4. Top with the apple crisp topping. Bake at 350°F for 40-50 minutes.
  5. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
  6. Top with your favorite non-dairy whipped cream and serve.

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