Apple Crumble Cheesecake

By Chef: Heather Pace
Posted: October 29, 2014


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A decadent autumn-inspired cheesecake complete with creamy cashew and cinnamon-spiced apple filling, and a coconutty crumble that serves as both a topping and a crust. This dessert by Heather Pace is pretty much guaranteed to be a hit no matter who you share it with. Enjoy!


  • 2 cups peeled, diced apples
    3/4 cup cashews
    3 tablespoons maple syrup
    1 teaspoon lemon juice
    1 teaspoon vanilla
    2 tablespoons melted coconut butter
    4 tablespoons melted coconut oil
    Pinch of salt
Apple Filling
  • 2 large apples, peeled and quartered
    2 dates, chopped
    1 teaspoon lemon juice
    1 teaspoon cinnamon



1. Process the almonds, coconut, and apples down to flour in a food processor.

2. Add the dates and process until they are completely broken down.

3. Add the water and pulse until the mixture is moist and crumbly. Set aside a lightly packed 2/3 cup of the mixture and press the rest into a 6″ spring form pan.


1. Blend the first 5 ingredients until completely smooth.

2. Add the coconut butter and oil. Blend again to incorporate. Pour over the crust.

3. Chill in the freezer for 2-3 hours and then transfer to the fridge for at least 8 hours.

Apple Filling

1. Process all ingredients down to small pieces in a food processor. DO NOT over process or it will turn to applesauce. Spread this over the chilled cheesecake.

2. Sprinkle the rest of the crumble on the top.