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Vegan Caramel Apple Cheesecake

Vegan Caramel Apple Cheesecake

$10.19 recipe | $0.85 serving
Made with freshly picked apples, this caramel apple cheesecake is just the right amount of sweet, creamy, and tart. What more do you need in a dessert?
5 from 1 vote
Prep Time 45 mins
Cook Time 10 mins
Freeze time 6 hrs
Total Time 6 hrs 55 mins
Course Dessert
Cuisine American, Gluten-Free, Vegan
Servings 12 servings
Calories 380 kcal

Equipment

  • 9-inch springform pan
  • Food processor
  • High-speed blender
  • Saucepan
  • Peeler

Ingredients
 

Crust

  • ¾ cup rolled oats ($0.14)
  • ¾ cup almond flour ($0.74)
  • ¼ cup coconut sugar ($0.16)
  • ¼ tsp salt ($0.01)
  • ½ tsp cinnamon ($0.02)
  • ½ cup pecans ($0.72)
  • 8 pitted Medjool dates ($1.15)
  • 1 tbsp coconut oil ($0.12)

Filling

  • 3 tbsp coconut butter ($0.57)
  • ¼ cup coconut oil, melted ($0.48)
  • 1 ¾ cup raw cashews, soaked ($3.01)
  • cup maple syrup ($0.80)
  • 3 tbsp lemon juice ($0.27)
  • 1 tsp vanilla extract ($0.21)

Caramelized Apple Topping

  • 4 cups diced apples ($1.21)
  • ¼ cup water ($0.00)
  • 2 tbsp lemon juice ($0.18)
  • ⅓ + ⅛ cup coconut sugar ($0.29)
  • 1 tbsp corn starch ($0.03)
  • 1 tsp cinnamon ($0.04)
  • tsp nutmeg ($0.02)
  • A pinch cloves ($0.02)

Caramel Drizzle optional

Instructions
 

  • The night before, soak your raw cashews in water. Alternatively, you can soak them in boiling water for a few hours.

Crust

  • Preheat your oven to 325°F, and grab about a springform pan. Add all dry ingredients to a food processor, and mix until you achieve a fine meal. Pit the dates and add them, along with coconut oil, to your food processor.
  • Mix until the dates are incorporated. The dough should be slightly crumbly but stick together when squeezed between your fingers.
  • Then, transfer the crust into the springform pan and press it down with your fingers. Bake it at 325°F for 8-10 minutes, or until the edges are slightly browned.

Filling

  • While the crust is baking, melt coconut butter and coconut oil. Add melted coconut butter, coconut oil, drained cashews, maple syrup, lemon juice, and vanilla 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 cheesecake in the freezer to set for at least 4-6 hours or overnight. If you leave it overnight, lightly cover the pan.

Caramelized Apple Topping

  • To prepare the apple layer, peel and dice apples into small chunks. Then, add all ingredients (minus the apples) to a medium saucepan and bring to a very low simmer, about 4-5 minutes.
  • Next, stir in the diced apples and cook until the mixture is thickened and resembles pie filling, about 9-10 minutes.
  • Transfer the apple mixture to a container, and let it cool completely. Once you are ready to serve the cheesecake, spread caramelized apples evenly over the filling.

Caramel Drizzle

  • To make optional caramel drizzle, melt coconut butter in a double boiler or the microwave in 10-second bursts. Then, combine it with room temperature maple syrup and vanilla in a mixing bowl.
  • Transfer mixture to a squeeze bottle to drizzle on top of the apples, or spread it as a layer underneath the caramelized apples (like we ended up doing).

Notes

  • 8 pitted Medjool dates = ~ ⅔ cup
  • The total time to make this cheesecake includes 6 hours of freeze time.
  • Optional ingredients are not reflected in the price or calories of this recipe.

Nutrition

Nutrition Facts
Vegan Caramel Apple Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
380
% Daily Value*
Fat
 
23.4
g
36
%
Saturated Fat
 
8.8
g
55
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
3.5
g
Monounsaturated Fat
 
9.1
g
Cholesterol
 
0
mg
0
%
Sodium
 
17.3
mg
1
%
Potassium
 
384.9
mg
11
%
Carbohydrates
 
40.7
g
14
%
Fiber
 
4.6
g
19
%
Sugar
 
27.1
g
30
%
Protein
 
6.6
g
13
%
Vitamin A
 
27.1
IU
1
%
Vitamin C
 
5.5
mg
7
%
Calcium
 
49.6
mg
5
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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