Need a delicious dairy-free dessert to show off at your next family gathering? Have we got a surprise for you then! This vegan caramel apple cheesecake is about to turn heads.
An Apple A Day Keeps The Doctor Away
Raise your hand if you like cheesecake. Now keep it raised if dairy doesn’t sit well with you! Still have your hand in the air? You’ve come to the right place.
The old saying “an apple a day” can easily be applied to cheesecake. How? Apples in the cheesecake. Brilliant, we know. This gluten-free and vegan cheesecake is so delicious, you’ll have to make another one right after you and your friends devour it. How do we know? Personal experience.
We are huge cheesecake people, but honestly who isn’t. We love experimenting with different flavors. Unlike our baked Oreo cheesecake, this one is even easier to make and requires less hands-on effort in the kitchen.
This might be our favorite dessert recipe to date.
Key Ingredients for Vegan Caramel Apple Cheesecake
- Apples: you can go crazy with the apple variety you use in this cake. We personally use spartan since they make a great dessert apple. Why? Because they’re perfectly tart, hold their flavor, and cook down easily. Plus, an apple a day keeps the… (you know). But really, a medium apple contains up to 20% of one’s daily fiber needs? Pretty impressive.
- Cashews: in order to make a dairy-free dessert creamy, cashews are a must. Once soaked, they blend into a delicious base that’s perfect for a cheesecake. Cashews are not only low in sugar, but they’re rich in fiber, heart-healthy fats, and plant protein! You’ll thank us each time your fork easily glides through the melt-in-your-mouth filling of this heavenly treat.
- Lemon juice: wondering how to achieve a tart cheesecake flavor without cream cheese? Lemon juice, baby! We love citrus in almost everything we make, and dessert is no different. Balancing flavor is a fine art and something we love experimenting with. Plus, adding lemon juice has been shown to help with digestion. Pucker up!
- Coconut butter: also known as coconut manna, this delicious nectar is easily made in 10 minutes and completely worth DIY’ing. It’s cheaper and way more rewarding to make something yourself! Coconut butter combined with cashews will take the creaminess factor from a 9 to a perfect 10. Don’t believe us? Try it for yourself!
How to Make Vegan Caramel Apple Cheesecake
The night before, you’ll need to soak your raw cashews in some water. Alternatively, you can soak them in boiling water a few hours before starting the rest of this cheesecake.
For the crust, preheat your oven to 325 degrees F and add all dry ingredients to a food processor. Pulse everything until you achieve a fine meal, then mix in the pitted dates and coconut oil. The dough should be slightly crumbly, but still stick together between your fingers.
Transfer the crust into a springform pan and press it down with your fingers. Bake it at 325 degrees F for 8-10 minutes, or until the edges are slightly browned. This adds a toasty flavor to compliment the caramelized apples.
In the meantime, melt the coconut butter and coconut oil. Add both of those, the drained cashews, and the rest of the filling ingredients to a high-speed blender. Mix until you have a smooth batter, scraping down the sides as necessary.
Spread the filling evenly over top the crust, then place that in the freezer while you prepare the rest of this cheesecake!
To prepare the apple layer, peel and dice your apples into small chunks. Then, add all ingredients (minus the apples) to a medium saucepan and bring to a low simmer. Next, stir in the diced apples and cook until the mixture is thickened and resembles pie filling.
Transfer the apple mixture to a container, and let it cool completely before layering it over the cheesecake. Once you are ready to serve it, spread the apples evenly over the cheesecake filling.
As an optional step, you can drizzle vegan caramel on top of everything, or spread it as a layer underneath the caramelized apples like us. While the drizzle is optional, we recommend it!
How to Store Vegan Caramel Apple Cheesecake
This vegan caramel apple cheesecake stores in the fridge for up to 4-5 days and in the freezer for 1 month. That is if you don’t eat it all in one sitting!
Why You’ll Love This Vegan Caramel Apple Cheesecake
This cheesecake will blow away all your expectations when it comes to dairy-free desserts. It’s:
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Recipes You’ll Enjoy
- Simple Peach Cobbler With Vanilla Nice Cream
- The Best Chewy Oatmeal Raisin Cookies
- Vegan Baked Oreo Cheesecake
- Perfect Plum Crisp
12 servings per container
Serving Size1 servings
- Amount Per ServingCalories380
- % Daily Value *
- Total Fat
- Saturated Fat 8.8g 45%
- Sodium 17.3mg 1%
- Potassium 384.9mg 11%
- Total Carbohydrate
- Dietary Fiber 4.6g 19%
- Sugars 27.1g
- Protein 6.6g 14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What apples work best in this recipe?
We think spartan apples work best because they’re one of the most common apples used in cooking. They retain their moisture and shape while providing a delicious tart flavor.
Can I use a different crust?
We designed this recipe with this particular crust in mind, so we haven’t tried it with other versions. However, if you can get your hands on vegan graham crackers, that would make an excellent alternative.
What can I use instead of coconut butter?
If you can’t find coconut butter, you can simply replace it with more coconut oil or a mix of coconut oil and full-fat coconut milk.