This raw vegan cheesecake with caramel apples is gluten free and made with no refined sugar. Instead, it features a combination of cashews and dates with a date caramel apple topping. Trust me, you won’t even care that it’s vegan.
You all know I’m no vegan, and I don’t like when “health halos” (like gluten free or vegan) cloud our understanding of what’s healthy. But when you can make cheesecake out of nuts, dates, and oats without anything processed involved, I am totally on board. Introducing my raw vegan cheesecake with caramel apples- get ready to have your mind blown!
Table of contents
Why This Recipe Works
I know you must be thinking “Abbey, how can you possibly make cheesecake vegan?”. To be honest, I used to think the same thing! But having been inspired by Minimalist Baker’s basic recipe as a guide, I couldn’t help experiment for myself and man oh man are the results ever so delicious! This raw vegan cheesecake is also totally natural, packed with fibre, protein and healthy fats and delicious.
The best thing about this recipe is that it uses up simple ingredients that are likely already sitting in your pantry. So with a little vegan culinary magic, I promise this recipe will trick even the most avid cheesecake lover.
Key Ingredients
Cheesecake layer – To make the raw vegan cheesecake layer we combine creamy cashews, soy milk, sweet dates and tangy lemon juice. Believe it or not, these ingredients do a pretty stellar job of mimicking the flavour.
Base – the base is made by a simple combination of dates, pecans, oats, cinnamon and salt. To make this recipe no bake, this layer goes in the freezer to harden.
Date Caramel Apple Topping – If you are new to making date caramel you are in for a treat (literally!). This caramel alternative combines sweet dates with salt, lemon juice, soy milk and vanilla. When combined with chopped apples it makes for a finger licking cheesecake topper that will make your tastebuds sing!
How to Make This Recipe
Step 1: In a food processor, puree the dates, pecans, oats, cinnamon and salt until it forms a sticky crust-like consistency.
Step 2: Press about 2 tablespoons into the bottoms of 12 silicon cupcake liners, transfer to the freezer for an hour.
Step 3: Meanwhile, puree the cashews and dates until well pureed, then add in the soy milk, lemon juice, oil, vanilla and cinnamon.
Step 4: Puree until very smooth.
Step 5: Add the mixture to the frozen crust mixture, and freeze for 4-6 hours.
Step 6: Puree the dates in the food processor until gummy, then add in the salt, lemon juice, soy milk and vanilla. Puree until it reaches a very thick caramel-like consistency.
Step 7: In a bowl, toss the apples with the caramel until well coated. Carefully remove the cheesecakes, top with a spoonful of the apple caramel and pecans and eat with a fork immediately.
Expert Tips
The key to making raw vegan cheesecake is to soak your cashews overnight so they get soft and easy to puree. If you want to make this recipe today and don’t have time to let the cashews soak, you can soak them in boiling water for 1-2 hours. However – I will say that soaking the cashews overnight yields a creamier texture FYI.
A high-speed blender or food processor is also highly recommended for this recipe as it will result in the creamiest dreamiest texture! I also love to use silicon cupcake molds for this recipe as it makes it super easy to pop out the raw vegan cheesecake from the muffin tin once frozen (the molds can also be reused which I love).
Recipe FAQs
Absolutely! We like using soy milk because it’s higher in protein but you can use any plant-based milk that you prefer. I think coconut milk would be absolutely divine in this recipe.
I prefer to store these in the freezer. When I want to enjoy them I let them sit at room temperature for a few minutes and then dig in!
I used pecans for this recipe because it’s what I had on hand, but this recipe is versatile enough that you can use walnuts or almonds instead.
More Recipes You Might Like
Here are more cheesecake recipes on the blog that you’ll love!
- Matcha Cheesecake Parfaits (Vegan, No Bake)
- Strawberry Cheesecake Pancakes (High Protein, Gluten Free)
- Cheesecake Stuffed French Toast Crepes
- Nutella Cheesecake Chocolate Cups (Vegan)
- Cheesecake Dessert Nachos (Dairy Free & Sugar Free)
Have you tried making this caramel apple raw vegan cheesecake?
Raw Vegan Cheesecake with Caramel Apples
Ingredients
- 7 dates pitted and minced
- 1 cup pecans roughly chopped
- 2 tbsp gluten free oats
- 1/2 tsp cinnamon
- 1 Pinch salt
- 1 1/2 cups raw cashews soaked for 8 hours and drained
- 1/2 cup dates
- 1/2 cup unsweetened soy milk
- 1/4 cup lemon juice
- 1/3 cup coconut oil melted
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Caramelized Apples
- 1/2 cup dates
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/4 cup unsweetened soy milk
- 1/2 tsp vanilla
- 1 large red apple peeled and diced
- 1/3 cup pecans crushed
Instructions
- In a food processor, puree the dates, pecans, oats, cinnamon and salt until it forms a sticky crust-like consistency. Press about 2 tablespoons into the bottoms of 12 silicon cupcake liners, transfer to the freezer for an hour.
- Meanwhile, puree the cashews and dates until well pureed, then add in the soy milk, lemon juice, oil, vanilla and cinnamon. Puree until very smooth.
- Add the mixture to the frozen crust mixture, and freeze for 4-6 hours.
- Right before serving, puree the dates in the food processor until gummy, then add in the salt, lemon juice, soy milk and vanilla. Puree until it reaches a very thick caramel-like consistency.
- In a bowl, toss the apples with the caramel until well coated.
- Carefully remove the cheesecakes, top with a spoonful of the apple caramel and pecans and eat with a fork immediately.
Video
Nutrition
What flavour of cheesecake should I lighten up next? Leave me a comment below with your go-to flavours and I’ll get to work in the kitchen!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Kalee says
Your recipes are always as pretty as they are delicious! I can’t wait to try these! They’ll be perfect for a fall get together!
Abbey Sharp says
Aw thanks love! Enjoy 🙂
Joanna says
This looks awesome!
Can it be made as a cake rather than individual mini ones?
If yes any idea of the size of the tin to use, please?
Abbey Sharp says
You could try! I would use a 9-inch pan. Just know that this is based on a guess, since I haven’t tested the recipe that way. Let me know how it goes!
Brenda says
Making these for the second time because they were so good! Would you replace the oil with a certain nut butter, like macadamia or something else dense? Looking to make them again without oil.
Thank you!
Abbey Sharp says
You could try! Let me know how it goes
Mark says
These look great!
Abbey Sharp says
thanks!
Sara says
Making these for my next party !
Kimberly says
Can I freeze these?
Abbey Sharp says
Absolutely! Theyre brilliant frozen!
Esther says
Girl, this looks amazing!!!
I am going to have to make it on one of my weekends I am actually home 😉
Abbey Sharp says
thanks Esther so glad you like!
Angela @marathonsandmotivation.com says
These look absolutely amazing! CHEESECAKE is my favorite & i can’t wait to try this recipe!!
Abbey Sharp says
its my fave too!!
Chrissy @ Snacking in Sneakers says
This sounds amazing! I’ve been wanting to experiment with a healthier cheesecake and can’t wait to try this one!
Abbey Sharp says
enjoy Chrissy!
Ilka says
another fab recipe of yours abbey! I really want to make these! they look fabulous! Pinning!
Abbey Sharp says
thanks so much Ilka!
Tara @ A Daily Dose of Fit says
CHEESECAKE! YUM! Thanks for a healthy take on it!
Abbey Sharp says
my pleasure!
Jessica @ Nutritioulicious says
These are so adorable! I love all the yummy flavors in these little desserts and that they are sweetened with dates!
Abbey Sharp says
thanks so much!!
dixya @food, pleasure, and health says
what a fun treat! i have never tried vegan cream cheese but that wont stop me from trying it now.
Abbey Sharp says
there’s no vegan cream cheese in it! thats the best part! 🙂
Melissa @ Mango About Town says
Date caramel is amazing. I was totally blown away the first time I made it. It would pair wonderfully with seasonal apples!
Abbey Sharp says
its sooooo good.
Susie @ SuzLyfe says
These are perfectly poppable! Love that!
Abbey Sharp says
omg yes, i pop them back!
GiGi Eats says
These look insanely good! I really wish I could eat them!!! But eat 3 for me, will ya?
Abbey Sharp says
hahaha no prob!