Salted Caramel Apple Cheesecake, dairy-free, vegan

By , On , In Raw, Baked Goods, Recipes, All Recipes

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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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
  • 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.
Did you make this recipe?Tag @activevegetarian on Instagram so we can share it.
 
*Uses of leftover caramel  sauce:
  • Drizzling on overnight oats or chia pudding
  • Spreading on pancakes
  • Stirring into coconut yogurt
  • Dipping with apples and other fruit
  • Pouring over nice-cream
  • Mixing into energy bites
  • Straight up – just dig in with a spoon (one spoonful makes for a great pre-workout snack) 

If you’re into cheesecake, also be sure to check out our Vegan Raspberry Brownie Mini Cheesecake and Vegan Lime Poppyseed Mini Cheesecakes and if you enjoy apple desserts you might really like this Healthy No-Bake Apple Pie.

DID YOU MAKE THIS RECIPE?

Tag @activevegetarian on Instagram and hashtag it #avrecipes.

Dedicated to your health & wellbeing,

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