You’ll never guess that this decadent Apple Crumble Cheesecake is a fraction of the sugar and completely gluten free and dairy free!
I’ve been on a cheesecake kick this year and a crumble cheesecake cake at that. I knew I had to make a fall variation with some of my favorite flavors- crumble, caramel, and apples! What is more fall than that?! The best part about this apple crumble cheesecake is that it is completely gluten free, dairy free, and refined sugar free. PLUS it is half the sugar a traditional cheesecake of this type would be (and a fraction of the fat!).
Although this healthier dairy free cheesecake does have a number of components and takes some time to make, it’s not super complicated and is a beautiful (and delicious) center piece for a dinner party or holiday dinner. This cheesecake would make an excellent Thanksgiving dessert!
Can I make this apple crumble cheesecake ahead of time?
You will need to make this cheesecake 24 hours before you are ready to serve as it does need to set in the fridge overnight. I don’t suggest making it much farther out than that. The crumble will get soggy if it sits for too long. This certainly the type of dessert that is served best fresh.
You’ll want to add the caramel when ready to serve and not earlier as that will contribute to softening the crumble topping.
Can I make this gluten free cheesecake vegan?
This cheesecake can be made dairy free by using vegan cream cheese and yogurt, but I have not tested a vegan version. The eggs are pretty paramount to this cheesecake recipe.
Where can I get apple butter?
Apple butter is commonly found at farmer’s markets in the fall, but you should also be able to get it at a health food store. If are in Colorado, I highly suggest Not Bad Cooks. My friend Ash makes incredible sauces, including apple butter.
What Caramel should I use?
The top of this apple crumble cheesecake is drizzled in caramel. I make a homemade date caramel that is super easy! That is my favorite and can be made up to 3 days in advance. But you can also use your favorite caramel recipe or a store-bought, jarred variety for convenience.
Other Cheesecake Recipes
Raspberry Swirl Cheesecake Bars
Caramel Apple Crumble Cheesecake
Ingredients
Apples
- 3 apples peeled and thinly sliced
- 2 Tbsp coconut sugar
- 1 Tbsp lemon juice
- 1/2 tsp cinnamon
Crust
- 3/4 cup 1:1 gluten free flour
- 1/2 cup tigernut flour oat or almond flour works too
- 1/4 cup butter or coconut oil softened or melted
- 3 Tbsp maple syrup
Crumble topping
- 1 cup gluten free oats
- 1/4 cup 1:1 gluten free flour
- 1/2 tsp cinnamon
- 2 Tbsp coconut sugar
- 3 Tbsp butter or coconut oil softened
- 2 Tbsp maple syrup
Cheeseecake
- 8 oz vegan cream cheese or regular
- 2 cups yogurt of choice
- 1/4 cup tapioca starch
- 2 Tbsp 1:1 gluten free flour
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup apple butter
- 1/2 cup caramel
Instructions
Apples
- Peel, core, and thinly slice the apples (1/8-1/4 inch thick). Combine the apples and remaining ingredients in a pot and cook on medium-low for about 10 minutes until they have softened. Set aside to cool while you make the rest of the cheesecake.
Crust
- Preheat oven to 350F.
- Line a springform pan with parchment paper.
- Whisk together the gluten free flour and tigernut flour then add the oil and maple syrup and mix to combine until you have a crumbly dough that holds together.
- Press the crust evenly into the bottom of the springform pan and up the sides slightly to cover the crease.
- Bake crust for 10 minutes.
Crumble
- While crust is baking, make the crumble topping.
- Combine the oats, flour, cinnamon, and coconut sugar together in a bowl.
- Add the oil and syrup and mix until you have a crumble that holds together when pinched. Set aside.
Cheesecake
- Beat together the cream cheese and yogurt until smooth.
- Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
- Add your eggs one at a time, beating to incorporate after each addition.
- When the crust is ready, pour half the filling over the crust then take half of the apple butter and dollop teaspoon sized amounts around the filling. Pour the rest of the filling evenly over the cheesecake and repeat the dollop process with the remaining apple butter. Use a chopstick or knife to swirl the apple butter into the cheesecake.
- Evenly lay the cooked apples over the top of the cheesecake.
- Crumble the oat topping evenly over the apples.
- When ready to bake, boil 2 cups of water and pour into a glass baking dish or onto a baking sheet on the bottom rack of the oven.
- Place the cheesecake on a baking sheet on the middle rack and bake for 70-80 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
- Turn the oven off and crack the door slightly, letting the cheesecake sit for another 30 minutes in the oven. Then remove it and let it cool to room temperature before placing it in the fridge to set overnight.
- When ready to serve, remove the springform pan and drizzle the caramel over top. Enjoy!
