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
Scale
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.
