This wholesome apple crumble cheesecake has it all! It’s fruity, creamy, crunchie, and spicy all in the one mouthful! It ticks nearly every box!
I guarantee that you will be delighted by the heavenly smell of the base as it bakes. The aroma of cinnamon spice, honey and nuts will enhance an autumn, winter feel in your kitchen. Who can resist those warm, comforting smells?
Nothing says cold weather more than spiced apples! The cheesecake has a crumbly almond base made from a mix of buckwheat flour and roughly chopped almonds. Then, a thick layer of raw vanilla cheesecake with a hint of apple, sweetened with tasty honey, has been added to create perfection. What I love the most about this dessert however, is the topping! Stewed apples flavoured with cinnamon and crumble made using nuts and honey is the ideal flavour combo. This cheesecake is perfect to feed a hungry crowd, but I understand if you wish to eat it all for yourself.
As this apple crumb cheesecake has multiple components, the baking time is rather lengthy. However, if you power through the construction of this dessert, it will definitely be worthwhile in the end. I have taken the flavours to the next level by added many different textures and components, creating the ideal raw cake for all to enjoy!
The base of the cheesecake is the same as the crumble that sits on top as it contrasts, yet effectively complements the flavours of the sweet soft apple and sticky caramel sauce. When you cook the crumble for the topping, ensure that you cool it down completely so that it does not become wet and chewy. You want to see the crumble turn to a golden-brown colour. Then you will know that it is going to crisp once it cools down.
Although there are many steps involved in creating this cheesecake, the steps are actually quite easy. The apples can be boiled while the cheesecake base is cooking. I would suggest using Granny Smith apples or Fuji apples as they are crispier in texture. That way, when they are boiled, they will not be unappealingly fluffy and powdery. The texture of the apples should be soft, yet hold its own shape. The apples and the crumb are my favourite part of this dessert so I like to load them up on top of the cheesecake to make sure every mouthful has a strong fruity flavour.
Making an apple crumble cheesecake had been on my "to do list" for quite a while as I have been waiting for the right kind of weather for it. Not many people are a fan of eating cold desserts in the middle of winter; however, I am! If you prefer cold desserts that somehow have a warm, comforting feel to them, I highly suggest making this dessert. Usually people would make a warm apple crumble dessert in autumn or winter, but I know that the vegan community love their raw cheesecakes, so I had to transform this dessert into something a little unique.
Apple Crumble Cheesecake
GF DF
Serves 16 - 18
INGREDIENTS
Base
- 1/2 cup almond meal
- 1/2 cup buckwheat flour
- 1/4 cup coconut flour
- 1/3 cup almonds (roughly chopped)
- 1/4 cup honey
- 1/4 cup coconut oil (melted)
- 2 tsp cinnamon
Filling
- 2 large apples (peeled)
- 1 1/4 cup cashews
- 3/4 cup coconut cream
- 1/4 cup coconut oil (melted)
- 1/4 cup honey
- 1 tsp lemon juice
Caramel Sauce
- 1/4 cup coconut cream
- 3 tbsp coconut sugar
- 2 tbsp coconut oil
Topping
- 1/3 cup mixed nuts – almonds/cashews (roughly chopped)
- 1 tbsp almond meal
- 1 tbsp buckwheat flour
- 1 tbsp honey
- 1 tbsp coconut oil (melted)
- 1 large apple (peeled)
- 1 tsp cinnamon
- 2 tbsp caramel sauce
METHOD
Preheat the oven to 180 degrees on fan bake. To make the base, mix all of the ingredients together in a food processor until completely combined. Place baking paper into a cake tin covering the inside walls and base. Spread the mixture evenly into the cake tin. Put it in the oven for 10-15 minutes. Take the cake tin out of the oven and allow the base to cool down for 10-15 minutes.
For the filling, soak the cashews in water for 3 hours or boil the cashews for 15 minutes until they become soft. Roughly chop the 2 large apples and boil them for 10 minutes. Use a food blender to blitz the cashews and apple pieces until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture into the cake tin. Put the cake tin in the fridge for 5 hours until the filling has set.
To make the caramel sauce, place all of the ingredients into a saucepan. Bring the mixture to boil on medium heat. Let the caramel boil for 30 seconds whilst stirring consistently. Then turn the stove heat down to simmer for 5 minutes and continue to stir until the mixture begins to slightly thicken. Leave the caramel aside for 15 minutes to cool down.
To make the crumb for the topping, mix together the roughly chopped nuts, almond meal, buckwheat flour, honey and coconut oil. Place baking paper onto a baking tray and evenly spread the crumb mixture. Put it in the oven for 10-12 minutes. Take the tray out of the oven and allow the crumb to cool down for 10-15 minutes. Roughly chop the large apple and boil the pieces for 10 minutes. Wait for 10-15 minutes for the apple pieces to cool down. Then add the crumb, apple pieces dusted with cinnamon and caramel sauce on top of the cheesecake.
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