Salted Caramel Apple Cheesecake, dairy-free, vegan

There may not be a better combination than apples and caramel unless of course, pecans and a hint of sea salt are added to the mix. Now imagine this delightful combination of flavours in a cheesecake version. Obviously, this dairy-free cake doesn’t contain any real cheese, but the cashews and cacao butter combine beautifully to create a raw version of the classic creamy cheesecake. If you are after a visually appealing, healthy dessert that will satisfy your sweet tooth and put a smile on every face at your table this Salted Caramel Apple Cheesecake is IT!  

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5 from 2 votes

Salted Caramel Apple Cheesecake

Before You Begin: Make the Almond Mylk and reserve pulp for this recipe. Soak the cashews. 

Author: Active Vegetarian

Ingredients

Crust

• 1 cup almond pulp leftover from making an almond mylk or 1 cup almond flour
• 1 1/2 cup shredded unsweetened coconut
• 1 cup raisins soaked at least 30 minutes then drained
• 1 Tbsp coconut mana or coconut oil

Cheese Filling

• 2 cups raw cashews soaked for 8 hours and drained
• 4 cups apples about 4 apples, peeled and chopped
• 2/3 cup cacao butter melted
• 1/4 cup raw agave nectar
• Juice of 1 lemon
• ½ tsp. dry ginger
• ¼ tsp. sea salt

Caramel Sauce

• 1 cup about 12 Medjool dates, pitted and soaked at least 30 minutes then drained
• 2  Tbsp nut butter almond, cashew, hazelnut
• 1/2 cup purified water
• 2 Tbsp raw agave nectar
• 1/2 tsp sea salt
• Topping
• 1 apple peeled and thinly sliced
• 3 Tbsp raw pecans chopped

Instructions

• For the crust – place almond pulp (or flour) and coconut in a food processor until combined. Add the rest of the crust ingredients and process until it creates a dough-like consistency.
• Using your hands, press crust dough into the bottom of a 6 Inch Springform. Set in the fridge while making the filling. For the filling – place all the filling ingredients in a high-speed blender or food processor and blend (at high speed) until the mixture is completely smooth, this might take 3-5 minutes.
• Pour over the crust. Cover the cake and place in the fridge to set for 4-6 hours, or overnight for best results.
• To make the caramel sauce – combine all ingredients in a high-speed blender and process until smooth. Feel free to add more water to reach desired consistency. Set aside 1/2 cup for the cake; reserve the remainder for another use*.
• Assembly – remove the springform sides and place a thin layer of sliced apples on top. Pour 1/4 cup of caramel sauce over top of apples. Repeat the process one more time starting with apples and remaining caramel sauce. Sprinkle with chopped pecans and serve.

Notes

Notes:

Store leftovers covered in the refrigerator for a softer cheesecake up to 3-4 days or in the freezer for up to 1 month.

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Dedicated to your health & wellbeing,

Zuzana