Vegan Caramel Apple Cheesecake
A creamy, dreamy vegan cheesecake featuring luscious flavors of apple and caramel, perfect for any occasion.
Ingredients
For the Cheesecake Filling
- 2 cups cashews, soaked Soften the nuts for a creamy texture.
- 1 cup coconut cream Adds richness and smoothness.
- ½ cup maple syrup Provides natural sweetness.
- ¼ cup coconut oil, melted Helps set the cheesecake and adds flavor.
- 1 teaspoon vanilla extract Enhances overall flavor profile.
- ¼ cup lemon juice Balances sweetness and adds a fresh bite.
For the Crust
- 1 cup graham cracker crumbs Forms a tasty crust.
- ¼ cup vegan butter, melted Binds the crust together.
For the Topping
- 2 apples diced Fresh fruit topping that adds crunch.
- ½ cup caramel sauce (vegan) Drizzle on top for added indulgence.
Instructions
Preparation
- Soak the cashews in water for 4-6 hours or overnight for the best texture.
- Preheat your oven to 350°F (175°C).
Cook the Base
- In a medium bowl, combine the graham cracker crumbs with the melted vegan butter. Mix until all crumbs are evenly coated.
- Press this mixture into the bottom of a springform pan to form a solid crust and bake for 10 minutes until slightly golden.
Blend the Cheesecake Filling
- In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until silky smooth.
Assemble the Cheesecake
- Pour the cheesecake filling over the baked crust and spread it gently with a spatula.
- Tap the pan on the counter to remove air bubbles.
Bake the Cheesecake
- Bake the cheesecake for about 30 minutes, allowing it to slightly set with a jiggle in the center.
- Let it cool on a wire rack for about one hour.
Chill and Prepare Topping
- After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
- Dice apples and toss them in lemon juice to prevent browning.
Finish and Serve
- Top the chilled cheesecake with diced apples and drizzle vegan caramel sauce over it.
- Slice and serve chilled or at room temperature.
Notes
To keep fresh, cover tightly and store in the refrigerator for up to one week. Can be frozen for longer storage.