Caramel Apple Cheesecake
I can’t get over how AMAZING this caramel apple cheesecake turned out! It has a delicious grain/gluten free cookie crust, a dairy and refined sugar free caramel cheesecake layer, sautéed apples, and a homemade vegan/paleo caramel sauce on top which brings it all together. This cheesecake would make the perfect dessert for the holidays like Thanksgiving and Christmas. Trust me you will love this recipe and your friends and family will love you for making it too!
Why you will love this recipe
- It’s requires no baking.
- It’s a fun layered dessert that is perfect for the holidays.
- It has amazing flavors of caramel and warming cinnamon.
- It’s dairy, gluten, and refined sugar free.
- It contains a lot of healthy fats, fiber, and some protein.
- The texture is so creamy and the contrast with the crunchy cookie crust is fabulous.
- The 3 ingredient caramel sauce is simple to make and so delicious.
What you will need
Gluten/Grain Free Cookies – I love using the pecan cookies by Simple Mills.
Apples – You can use any type of apple but I prefer Pink Lady or Honey Crisp apples.
Coconut Cream – Make sure to get the full fat coconut cream from the can!
Raw Cashews – We will soak the raw cashews in hot water for an hour to soften them up then drain and pat them dry. When you blend them, it creates a very creamy texture for the cheesecake.
DF Cream Cheese – I personally love the one by Kite Hill.
Coconut Oil – This is a great healthier oil to use in baked goods and recipes. Coconut oil contains many healthy fats like MCTs which support brain health and energy production.
Vanilla Extract – This adds a delicious flavor to the cheesecake and caramel.
Coconut Sugar – This is what we will use in the caramel sauce instead of brown sugar and to sweeten the cheesecake filling with.
How to make the caramel apple cheesecake
Make the Caramel Sauce
First, make the caramel sauce by adding the coconut cream and coconut sugar in a small sauce pan over medium heat. Once the mixture starts to bubble a lot, turn the heat to low-medium and let simmer for 15-20 minutes while stirring frequently.
Take it off the heat and stir in the vanilla extract and let it cool and then store in a container and set aside for later.
Make the Cookie Crust
Make the cookie crust by adding the cookies to a food processor and process until a crumb consistency forms. Add in the melted coconut oil and process for a few seconds more.
Line the bottom of the cheesecake spring pan with parchment paper( make a cut out abut the size of the bottom of the pan by tracing it) and the press down the cookie crust evenly.
Blend the Cheesecake Filling
Next, make the cheesecake filling by adding the cream cheese, soaked cashews, coconut sugar, coconut cream, vanilla extract, and melted coconut oil into a high-quality blender or food processor. Blend for a couple minutes or until smooth and creamy.
Sautee the Apples
In a pan over low-medium heat sauté the chopped apples, and maple syrup in the melted coconut oil until tender(about 15 minutes). Let apple cool down completely.
Then, pour half of the cheesecake mixture into the pan and then gently top with half of the sautéed apples. Then pour the remainder of the cheesecake filling on top. Place the cheesecake in the freezer for at least 3 hours to set.(place the remaining apple pieces in the fridge.)
Top and Serve the Cheesecake
Next, take the cheesecake out of the freezer and carefully take it out of the spring pan. Place the cheesecake in the fridge and let it thaw for 30 minutes to 1 hour. When ready to serve, top the cheesecake with the remaining apple pieces and drizzle the caramel sauce on top. Slice and enjoy! Store in the fridge and enjoy within 1 week.
Other recipes you will enjoy
Caramel Apple Cheesecake
Equipment
- 1 6-8 inch cheesecake spring pan
- Parchment paper
Ingredients
For the crust
- 2 cups gluten/grain free cinnamon cookies
- 2 tbsp melted coconut oil
For the caramel sauce
- 1 can full fat coconut cream(The thick part and no liquid)
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
For the cheesecake filling
- 2 cups raw cashews(soaked in hot water for an hour then drained)
- 8 oz dairy free cream cheese(room temp)
- 1/4 cup coconut cream
- 2/3 cup coconut sugar
- 2/3 of the caramel sauce
- 3 tbsp melted coconut oil
- 2 tsp vanilla extract
For the cinnamon apples
- 2 apples chopped into small pieces
- 1 tbsp coconut oil
- 2 tbsp maples syrup(optional if you like them sweeter)
Instructions
- Make the caramel sauce by adding the coconut cream and coconut sugar in a small sauce pan over medium heat. Once the mixture starts to bubble a lot, turn the heat to low-medium and let simmer for 15-20 minutes while stirring frequently. Take it off the heat and stir in the vanilla extract and let it cool then store in a container for later.
- Make the cookie crust by adding the cookies to a food processor and process until a crumb consistency forms. Add in the melted coconut oil and process for a few seconds more.
- Line the bottom of the cheesecake spring pan with parchment paper( make a cut out abut the size of the bottom of the pan by tracing it) and the press down the cookie crust evenly.
- Make the cheesecake filling by adding the cream cheese, soaked cashews, coconut sugar, coconut cream, vanilla extract, and melted coconut oil into a high-quality blender or food processor. Blend for a couple minutes or until smooth and creamy.
- In a pan over low-medium heat sauté the chopped apples, and maple syrup in the melted coconut oil until tender(about 15 minutes). Let apple cool down completely.
- Pour half of the cheesecake mixture into the pan and then gently top with half of the sautéed apples. Then pour the remainder of the cheesecake filling on top.
- Place the cheesecake in the freezer for at least 3 hours to set.(place the remaining apple pieces in the fridge.)
- Take the cheesecake out of the freezer and carefully take it out of the spring pan. Place the cheesecake in the fridge and let it thaw for 30 minutes to 1 hour.
- When ready to serve, top the cheesecake with the remaining apple pieces and drizzle the caramel sauce on top. Slice and enjoy!
- Store in the fridge and enjoy within 1 week.
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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