Cinnamon Apple Cheesecake (Raw, Vegan)
December 1, 2019
A slice of apple cheesecake a day keeps the doctor away...or something like that! This Cinnamon Apple Cheesecake offers the perfect mixture or sweetness, tartness, and warmth - everything you could want in a Fall/Winter dessert!
- 1½ cup raw almonds
- ½ cup unsweetened coconut flakes
- ¾ cup (10) pitted medjool dates, soaked and drained
- 1 tsp. Ceylon cinnamon (reduce if using Cassia)
- ⅛ tsp. sea salt
Cinnamon Apple Cheesecake
- 2 cups raw cashews, soaked and drained
- 2 medium ripe apples, diced
- ½-1 cup unsweetened vanilla cashew milk, or other non-dairy milk of choice
- ¼ cup + 2 Tbsp. pure maple syrup
- ¼ cup fresh squeezed lemon juice
- 2 Tbsp. organic coconut oil, melted and cooled to room temp.
- 3 tsp. Ceylon cinnamon (reduce if using Cassia)
- 1 tsp. pure vanilla extract
- ¼ tsp. sea salt
- Fresh mini apples
- Chopped almonds
- Dried cranberries
- Dried rose petals
For the Crust
- Soak dates in warm water to soften for about 30 minutes.
- Grease a 6-in x 3-in spring form pan with coconut oil non-stick cooking spray and line bottom with parchment paper.
- Place almonds, coconut flakes, cinnamon, and salt in a food processor and process into a crumble.
- Add the dates, after soaking and draining, and blend into a sticky dough, scraping down the sides when necessary.
- Press mixture into bottom of spring form pan and set aside.
- Clean out the food processor to prepare the next layer.
For the Cinnamon Apple Cheesecake
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with rest of Cinnamon Apple Cheesecake ingredients (beginning with only ½ cup milk) and blend until smooth. If the mixture is still pretty thick, slowly add remaining ½ cup milk and blend until nice and creamy.
- Pour the filling over the crust, then tap pan on counter to release air bubbles.
- Cover and place in the freezer to set for 4-6 hours, or overnight for best results.
Remove cake from spring form pan and garnish with toppings of choice. Allow to thaw at room temperature for 20-30 minutes before slicing and serving. Store in the freezer for up to two weeks.