Embrace the fall season with this raw caramel apple cheesecake! It’s so creamy, with a subtle taste of apples, cinnamon, and that dreamy caramel sauce on top. The base is made from coconut and cashews, the creamy filling is made from cashews and apples, and an easy almond butter-based caramel is swirled on top. This is the perfect cake to bring to a fall party or to make just because.
Raw Caramel Apple Cheesecake [Vegan, Gluten-Free]
Ingredients You Need for Raw Caramel Apple Cheesecake [Vegan, Gluten-Free]
For the Crust:
- 1 cup raw cashews or almonds
- 1/2 cup shredded coconut
- 1 teaspoon cinnamon
- 2/3 cup raisins
- 2-3 teaspoons water
For the Filling:
- 4 cups diced, peeled apples
- 2 cups raw cashew pieces
- 1/2 cup coconut nectar or maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
- 1/2 cup, plus 2 tablespoons melted coconut oil
To Make the Caramel:
- 3 tablespoons almond butter or nut butter of choice
- 1/4 cup coconut nectar or maple syrup
- 2 tablespoons lucuma powder
- 1/2 tablespoon melted coconut oil
- 2 tablespoons water, plus more as needed
How to Prepare Raw Caramel Apple Cheesecake [Vegan, Gluten-Free]
To Make the Crust:
- In a food processor, combine the first three crust ingredients and pulse until smooth.
- Add raisins and pulse again. The mixture should look crumbly. Check the texture, add water, and pulse again
- Press the crust into a 9-inch springform pan and set aside in the refrigerator.
To Make the Filling:
- In a powerful blender, combine ingredients from cashew pieces to salt and blend until smooth. Taste and adjust sweetener/salt to your preferences.
- Add melted coconut oil and blend again. Pour the filling over the crust and set in the freezer while you make the caramel.
To Make the Caramel:
- In a bowl, combine all ingredients and whisk together.
- Using a spoon, dollop caramel on top of the cheesecake. Using a toothpick or skewer, create "designs" using the caramel.
- Set the cheesecake in the freezer for minimum 12 hours to allow it to firm up.
- Remove from freezer and let it sit at room temperature for about 15 minutes to cut while still firm.
- Store in fridge or freezer
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About The Author
Priscilla Soler
See My Recipes Easy raw vegan desserts with the occasional Mediterranean-inspired lunch.
Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.
This recipe is not "raw", because the recipe calls for either Coconut Blossom Nectar Syrup or Maple Syrup. Neither of these syrups are a "raw" foods!
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut Blossom Nectar Syrup is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company), for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color. Maple Syrup is boiled at around 219°F when it is being processed!
đŸ’¥ Coconut Sugar, A Natural Sweetener from the Coconut Palm
https://www.superfoods-for-superhealth.com/coconut-sugar.html
Love this recipe! Looks amazing, and there is nothing here that would be difficult to find. Simple ingredients, brilliant! Shall definitely try this :)