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paleo apple crumble cheesecake

Paleo Apple Crumble Cheesecake

  • Author: Tina Turbin


If I were to tell you that this Apple Crumble Cheesecake is paleo, raw and dairy-free, would you believe me? Well, you should, because it’s true! This Paleo Apple Crumble Cheescake recipe is a real winner and is perfect for this coming Father’s day.


  • Crust Ingredients
  • 1 1/3 cups almonds
  • 1 cup shredded coconut
  • 1 cup chopped, dried apples
  • 1 cup dates
  • 1 tablespoon water
  • Filling ingredients
  • 4 cups peeled, diced apples
  • 1 ½ cups cashews
  • 6 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 4 tablespoons coconut butter, melted
  • 8 tablespoons coconut oil, melted
  • Pinch of salt
  • Crumble ingredients
  • 4 large apples, peeled and quartered
  • 4 dates, chopped
  • 2 teaspoons lemon juice
  • 2 teaspoons cinnamon


  1. Make the crust.
  2. Process the almonds, coconut and apples down to a flour in a food processor.
  3. Add the dates and process until they are completely broken down.
  4. Add the water and pulse until the mixture is moist and crumbly.
  5. Set aside a lightly packed 1 1/3 cup of the mixture to be used later in the crumble topping, and press the rest into a 9 inch springform pan and set your crust aside.
  6. Blend the first 5 filling ingredients until completely smooth.
  7. Add the coconut butter and oil.
  8. Blend again to incorporate.
  9. Pour over the crust.
  10. Chill the cheesecake in the freezer for 2-3 hours and then transfer to the fridge for at least 8 hours.
  11. Meanwhile, process all your crumble ingredients (including your 1 1/3 cups of crust) down to small pieces in a food processor.
  12. DO NOT over process or it will turn to applesauce.
  13. Spread this over the chilled cheesecake.
  14. Sprinkle any remaining crumble on top.
  15. Enjoy!

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Tina Turbin

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