Vegan Streusel-Topped Apple And Cinnamon Cheesecake

Indian summer is here and the maple trees are glowing with yellow and red leaves. We are so enjoying every moment of it! Last weekend we went apple picking and I made this vegan streusel-topped apple and cinnamon cheesecake. Buttery crust, creamy cheesecake filling, topped with cinnamon streusels and juicy apples. SO GOOD!

The Recipe

Vegan Streusel-Topped Apple And Cinnamon Cheesecake

Ingredients

For the crust:

1 1/4 cups / 150 g all-purpose flour

1/2 cup / 50 g sugar

1 teaspoon baking powder

1/3 cup / 75 g of vegan butter, at room temperature

1 tablespoon oat milk (sub in any other plant-based milk)

1 teaspoon cinnamon

For the filling:

12 ounces / 350 g vegan sweetened vanilla yogurt

5.3 ounces 150 g vegan firm cream cheese or vegan sour cream

3/4 cups / 150 g sugar

6 tablespoons / 45 g cornstarch

For the streusel:

60 g / 1/2 cup all-purpose flour

25 g / 1/8 cup sugar

40 g / 3 tablespoons vegan butter

For the apples:

9.5 ounces / 270 g apples, stem removed and chopped

4 tablespoons apple juice

2 tablespoons sugar (or to taste)

dash of cinnamon

Instructions

1. In a bowl combine flour, sugar, vegan butter, baking powder, cinnamon and oat milk. Knead until smooth. Put into fridge for at least 1 hour.

2. Preheat oven to 350 °F / 180 °C.

3. Meanwhile prepare the filling. In a medium bowl combine vegan yogurt, vegan cream cheese or sour cream and sugar. Carefully sift in the cornflour and mix the filling with an electric mixer.

4. In a bowl add all ingredients for the streusels and knead by hand.

5. On a lightly floured surface roll out the dough. Line the bottom of a 7-inch baking pan and transfer the dough into it. Press the sides gently to form an even crust. Fill in the prepared filling. Top with the streusels.

6. Bake for 1 hour. Let cake cool completely.

7. Meanwhile add chopped apples, apple juice and sugar to a pot and let simmer for about 20 minutes or until apples are soft.

8. Top cheesecake with apples. Slice and ENJOY!