apple crumble cheesecake

Raw vegan cheesecake base with a crispy apple crumble topping, so delicious and perfect for the colder months. Recipe inspired by a version in the new edition of the Donna Hay fresh and light.


for the base

1 cup dates
1 cup walnuts
1/4 tsp salt
1/2 tsp cinnamon
pinch nutmeg

for the cheesecake

1.5 cups cashew nuts (soaked for 4-6hrs)
1/4 cup plant milk
1/3 cup maple syrup
1 tsp vanilla extract
pinch salt
1/2 tsp lemon zest
1/3 cup coconut oil (melted)

for the crumble topping

4 medium granny smith apples
1 tsp cinnamon
1/4 cup water

1/4 cup walnuts
1/4 cup pecans
1/2 cup rolled oats
1 TBSP coconut oil (melted) 
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
pinch nutmeg

Additional Equipment

high speed blender
food processor
medium sized loaf tin or a spring form pie tin lined with parchment paper


1. Blitz the dates in the processor until it forms a paste. Remove the dates and add the remaining ingredients for the base until the walnuts are a crumb like texture. Add the dates back in and blitz until well combined. Firmly press the mixture into the base of your tin and place in the fridge. 
2. Add all the ingredients for the cheesecake filling to the blender except the coconut oil. Blend until completely smooth and stream the oil in through the top of the blender. Pour the filing over the base and place in the freezer to set for 2-4hrs.
3. Pre-heat the over to 180C/350F. Peel and cut the apples into 1cm approx. cubes. Place in a medium sauce pan with the cinnamon and water, cover with a lid and cook for 10mins on high heat. Remove the lid and simmer for another 3-4mins. Allow to cool completely.
4. To make the crumble. Pulse the oats, nuts and spices in the processor. Add the oil and the maple syrup and bake in the oven for 10 minutes or until crispy. 
5. To serve top the cheesecake with the apple and crumble topping.