Caramel Apple Cheesecake (Raw, Vegan)
December 21, 2016
Is there any better fall/winter flavor combination than caramel and apple? I don’t think so. I made this sweet and simple raw cheesecake for Thanksgiving, but it would be great for Christmas or really any other time of year too. The light, sweet and creamy cheesecake pairs perfectly with the crunchy, tart crust, and the decadent date caramel on top just brings it all together. My mouth is watering just thinking about it!
The lucuma powder also gives this cheesecake a unique, maple taste and an extra punch of beta-carotene, iron, zinc, vitamin B3, calcium and protein. This was my first time using the Peruvian superfood, and I must say, it’s pretty amazing! It’s not necessarily a readily available ingredient so you can still make this dessert without it, but I would definitely recommend getting your hands on some if you can.
I used a mixture of Gala and Honeycrisp apples for my cheesecake filling, but any kind of apples will do. I also kept the skins on my apples because I like the flecks of color they create in the filling, and let’s be honest, that’s just a lot of peeling I didn’t feel like doing. If you’re not into skins, peel your apples before blending!
Whether your friends and family are vegan or not, this is a cheesecake everyone will love!
Ingredients:
Crust
- 1 cup raw pecans
- 1 cup raw almonds
- 1 cup dried apple
- ¾ cup pitted dates, soaked and drained
- 3 tsp. lucuma powder
- ⅛ tsp. cinnamon
- 1 Tbsp. water
Apple Cheesecake
- 2 cups raw cashews, soaked and drained
- 5 cups apples
- ¼ cup + 3 Tbsp. coconut oil, melted
- ¼ cup + 3 Tbsp. maple syrup
- 2 tsp. vanilla extract
- Juice of 1 lemon
- 3 Tbsp. coconut butter, melted
- ½ tsp. cinnamon
- ¼ tsp. salt
Date Caramel
- 1 cup pitted dates, soaked and drained
- ¼ cup maple syrup
- ¼ cup coconut oil
- ½ tsp. vanilla extract
- 2 Tbsp. almond butter
- 2 tsp. lucuma powder
- 2 Tbsp. water
Toppings
- Chopped pecans
- Dried cranberries
- Date caramel
- Mini apples
Directions:
For the Crust
- Soak dates in warm water to soften for about 30 minutes.
- Place pecans and almonds in a food processor and finely grind.
- Add the dates, after soaking and draining, dried apples, lucuma powder, cinnamon and water and blend until a sticky crust forms.
- Press mixture into bottom of lined, 9-in spring form pan and set aside.
For the Apple Cheesecake
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with coconut oil, maple syrup, lemon juice and vanilla extract. Blend until creamy.
- Blend apples separately then combine with cashew mixture.
- Add coconut butter, cinnamon and salt to the mixture and blend until smooth.
- Spread the apple cheesecake over the crust, cover and place in the freezer to set for 4-6 hours, or overnight for best results.
For the Date Caramel
- Soak dates in warm water to soften for about 30 minutes.
- Process the dates, after soaking and draining, maple syrup, coconut oil and vanilla extract together.
- Add lucuma powder and almond butter to mixture and blend until smooth.
- Slowly add water and blend until mixture reaches desired consistency.
- Store at room temperature and drizzle over cheesecake with other toppings of your choice before serving.
Allow cheesecake to thaw at room temperature for about 15 minutes before adding your toppings, slicing and serving! Store in the freezer for up to two weeks.
Notes
- Line your spring form pan with non-stick parchment paper or saran wrap for easier removal.
- Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
- Melt coconut butter by filling a container with hot water and setting jar in it until the butter melts, about 20 minutes. Allow butter to cool to room temperature before using.
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