If you’re looking for a show-stopping dessert that captures the cozy flavors of fall without requiring an oven, this No Bake Caramel Apple Cheesecake Recipe is your dream come true. It beautifully combines the warmth of cinnamon-spiced apples, the creamy richness of vegan cream cheese, and a luscious homemade caramel layer atop a crunchy pecan-ginger nut cookie crust. Every bite is like wrapping yourself in a cozy blanket of sweetness and comfort, and it’s surprisingly simple to create a masterpiece that tastes so indulgent yet feels light and fresh.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for this No Bake Caramel Apple Cheesecake Recipe to shine. Each component is carefully chosen to build layers of texture, flavor, and that perfect balance between sweet and tangy.
- Ginger nut cookies (140 g): These add a spicy, crunchy base that pairs wonderfully with the creamy cheesecake filling.
- Pecans (50 g + 20 g optional): Provide a buttery crunch and earthy depth, especially fantastic in the crust and as an optional topping.
- Ground cinnamon (1 teaspoon): Offers a warm, fragrant spice that elevates the apple flavor.
- Sea salt (½ teaspoon + ½ teaspoon): Balances the sweetness and enhances the caramel and apple elements.
- Vegan butter (70 g + 80 g + 40 g): Adds richness and binds the crust and caramel layers seamlessly.
- Cashews (200 g, soaked): The star ingredient for a silky smooth vegan cheesecake texture.
- Vegan cream cheese (300 g): Provides a tangy creaminess that mimics traditional cheesecake flawlessly.
- Apple puree (300 g): Brings natural sweetness and vibrant apple flavor to the cheesecake layer.
- Pure maple syrup (60 g): Adds a deep, complex sweetness that complements the caramel and apples.
- Coconut sugar (25 g): Offers a subtle caramel undertone and contributes to the crust’s golden color.
- Vanilla extract (1 teaspoon): Enhances overall flavor with a sweet, floral note.
- Coconut oil, solid (70 g): Helps the caramel set properly while adding a touch of tropical flavor.
- Sweetened condensed coconut milk (200 g): Creates a creamy, luscious caramel that’s dairy-free.
- Soft brown sugar (100 g): Deepens the caramel’s rich flavor with molasses notes.
- Apples (2, Honeycrisp, Pink Lady, Braeburn, or Fuji): Fresh apples caramelized to perfection for that irresistible topping.
How to Make No Bake Caramel Apple Cheesecake Recipe
Step 1: Prepare the Crust
Start by blitzing the ginger nut cookies and pecans together until they form fine crumbs. Mix these with the cinnamon, sea salt, coconut sugar, and melted vegan butter until everything holds together like damp sand. Press this mixture firmly into the base of your springform pan. This crust will be the crunchy foundation that sets off the creamy and fruity layers above.
Step 2: Soak and Blend the Cashews
Soak the cashews in hot water for at least four hours or overnight. This softens them perfectly for blending, resulting in an ultra-smooth texture. Drain them, then blend with vegan cream cheese, apple puree, maple syrup, vanilla extract, and coconut oil until silky. This luscious mix forms the cheesecake layer with bright apple notes balanced by creamy richness.
Step 3: Assemble the Cheesecake Layer
Pour the cashew and cream cheese mixture over your prepared crust and smooth the top with a spatula. This layer should be thick and even, setting the stage for the indulgent caramel apple topping that follows. Place it in the fridge to set while you prepare the caramel.
Step 4: Make the Dairy-Free Caramel
In a saucepan, melt vegan butter with soft brown sugar, sea salt, and sweetened condensed coconut milk over medium heat. Stir constantly until the mixture thickens to a beautiful, glossy caramel consistency. The rich molasses flavor combined with creamy coconut notes will make your cheesecake incredibly addictive.
Step 5: Caramelize the Apples
Slice the apples thin and sauté them in a pan with vegan butter and soft brown sugar until soft, fragrant, and lightly golden. If you like, sprinkle chopped pecans on top for an added crunchy contrast that echoes the crust and adds extra texture to the finish.
Step 6: Layer and Chill
Once your caramel is thickened, pour half over the chilled cheesecake layer. Then add the warm caramelized apples evenly on top, and drizzle the remaining caramel over everything. Pop the cheesecake back into the fridge and let it chill for at least four hours or overnight until fully set and ready to slice into dreamy wedges.
How to Serve No Bake Caramel Apple Cheesecake Recipe
Garnishes
A sprinkle of crushed pecans or a pinch of cinnamon on top adds an inviting rustic look and a satisfying crunch. For an extra indulgent touch, drizzle a bit of warmed vegan caramel sauce or even coconut whipped cream before serving. Fresh apple slices on the side can refresh every bite as well.
Side Dishes
This cheesecake pairs wonderfully with a hot cup of spiced chai or a bold black coffee to balance its sweetness. For a lighter contrast, a scoop of vegan vanilla ice cream or a small bowl of fresh mixed berries adds incredible freshness and color on the plate.
Creative Ways to Present
Try serving individual portions in mini jars or clear glasses to highlight the beautiful layers of crust, cheesecake, caramel, and apples. You could also add an edible flower or a sprinkle of flaky sea salt on top to elevate the presentation and amaze your guests before they even taste it.
Make Ahead and Storage
Storing Leftovers
Keep your No Bake Caramel Apple Cheesecake Recipe covered tightly in the fridge for up to five days. This allows the flavors to meld further and the texture to remain perfect. Just make sure it’s well wrapped to prevent it from absorbing other refrigerator odors.
Freezing
If you want to make this cheesecake ahead for a special occasion, it freezes wonderfully. Wrap it securely in plastic wrap and aluminum foil, then store in the freezer for up to two months. Thaw overnight in the fridge before serving to preserve its creamy consistency and rich flavor.
Reheating
Since this is a no bake cheesecake, reheating isn’t necessary and can actually affect the texture negatively. Instead, serve chilled or at room temperature for the best experience. If you want warm apples, reheat them gently on the stove separately and add right before serving.
FAQs
Can I use different nuts in the crust?
Absolutely! While pecans give a nice buttery crunch, walnuts or almonds are excellent substitutes and will add their own unique flavor. Just be sure to toast them lightly for extra depth.
Do I have to soak the cashews overnight?
Soaking cashews softens them for blending into a creamy texture. While overnight soaking is ideal, a quick soak in very hot water for at least 4 hours works well too. If you’re short on time, consider blending on high speed and adding a little more liquid.
Is it possible to make this gluten-free?
Yes, simply swap the ginger nut cookies for gluten-free vegan graham crackers or gluten-free digestive biscuits. Make sure all other ingredients are certified gluten-free to avoid any issues.
Can I make this caramel apple cheesecake recipe with regular dairy products?
This recipe shines as a vegan option, but you can substitute vegan butter, cream cheese, coconut milk, and oil with their dairy counterparts to create a traditional version. Keep the proportions the same for best results.
How long does the cheesecake need to chill before serving?
For perfect set and flavor development, chill the cheesecake for at least 4 hours, preferably overnight. This allows the layers to firm up nicely and the flavors to marry beautifully.
Final Thoughts
I truly hope you’ll give this No Bake Caramel Apple Cheesecake Recipe a whirl because it’s one of those desserts that feels like a warm hug from the inside out. It’s accessible, elegantly simple, and layered with cozy comfort—perfect for sharing with friends, family, or savoring a slice all to yourself on a lazy afternoon. Happy baking and even happier indulging!
Print
No Bake Caramel Apple Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 60 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan
Description
This No Bake Caramel Apple Cheesecake is a luscious vegan dessert featuring a crunchy ginger nut cookie crust, a creamy cashew and vegan cream cheese filling infused with apple puree and warm spices, topped with a rich, homemade vegan caramel sauce and sautéed apples. It’s perfect for those who love the comforting flavors of apple and caramel combined into a silky, no-bake cheesecake, ideal for gatherings or a special treat.
Ingredients
Crust
- 140 g ginger nut cookies (or other vegan cookies like digestive biscuits, vegan graham crackers, or Biscoff)
- 50 g pecans
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 70 g vegan butter
Cheesecake Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 300 g vegan cream cheese
- 300 g apple puree (or unsweetened apple sauce)
- 60 g pure maple syrup (adjust to taste)
- 25 g coconut sugar
- 1 teaspoon vanilla extract
- 70 g coconut oil (solid)
Caramel Sauce
- 200 g sweetened condensed coconut milk
- 100 g soft brown sugar
- 80 g vegan butter
- ½ teaspoon sea salt
Sautéed Apples Topping
- 2 apples (Honeycrisp, Pink Lady, Braeburn, or Fuji), peeled, cored, and sliced
- 40 g vegan butter
- 30 g soft brown sugar
- 20 g pecans (optional, for garnish)
Instructions
- Prepare the crust: Place the ginger nut cookies and pecans into a food processor and pulse until finely ground. Add the ground cinnamon and sea salt, then mix. Melt the vegan butter and combine it with the cookie mixture until you achieve a crumbly, sticky texture. Press this mixture firmly into the bottom of a springform pan or tart tin to form an even crust. Place in refrigerator to chill and set.
- Soak cashews: If not done previously, soak the cashews in water for at least 4 hours or overnight to soften, then drain well before using.
- Make cheesecake filling: In a high-speed blender or food processor, combine the soaked cashews, vegan cream cheese, apple puree, pure maple syrup, coconut sugar, vanilla extract, and solid coconut oil. Blend until silky smooth and creamy, scraping down the sides as needed. Pour the filling over the chilled crust, smoothing the top evenly. Refrigerate for at least 4 hours to set the cheesecake.
- Prepare caramel sauce: In a saucepan over medium heat, combine the sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt. Stir constantly until the mixture thickens into a rich caramel consistency, about 8-10 minutes. Remove from heat and allow to cool slightly.
- Sauté apples topping: In a skillet, melt the vegan butter over medium heat. Add the sliced apples and soft brown sugar, gently cooking for about 10 minutes until the apples are tender and caramelized. Stir occasionally to prevent sticking. Remove from heat.
- Assemble and serve: Once the cheesecake is set, pour the caramel sauce evenly over the top. Arrange the sautéed apples on top of the caramel layer. Optionally, sprinkle with chopped pecans for added texture and garnish. Chill the assembled cheesecake briefly before slicing and serving to allow the layers to settle.
Notes
- Soak cashews thoroughly to ensure a smooth, creamy filling texture.
- Adjust the sweetness by modifying the amount of maple syrup and coconut sugar to your preference.
- Use firm apples like Honeycrisp, Pink Lady, Braeburn, or Fuji for the best texture when sautéed.
- The cheesecake needs at least 4 hours chilling to properly set; overnight is preferable.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- To soften coconut oil for blending, gently warm it but don’t let it melt completely into a liquid.
