No Bake Caramel apple cheesecake

This no bake caramel apple crumble cheesecake combines two of the best desserts in one! If you can’t decide if apple crisp or cheesecake sounds better, this healthier dessert is for you. Super creamy cashew cheesecake sits upon a cookie crust and topped with the best oat crumble. It is made without dairy, perfect for vegan diets, while also being refined sugar free and made with whole-food ingredients.

I love a good dessert mash up and today we are combining two of the best apple desserts in one – apple crumble and cheesecake! Raw vegan cheesecakes were one of the first recipes I ever created when I started dabbling in whole-foods baking and they are still one of my favorite recipes to create!

No bake cheesecakes are cashew based, ultra creamy, and just as satisfying as a real cheesecake (if not better!). It starts with a cookie graham cracker-like crust, then a creamy spiced cheesecake filling, topped with a layer of caramel apples, and crumble topping! This cheesecake is super decadent while being gluten-free, vegan, refined sugar-free, and paleo-friendly!

Apple crumble cheesecake recipe video

Why you’ll love this apple cheesecake recipe

• This dessert will satisfy the cheesecake lovers, apple crisp/crumble fans, and apple pie lovers alike!
• Versatile: You can switch up the crust and oat topping as needed and adjust the sweetness and spices to the filling!
• This cheesecake is made vegan, gluten free, dairy free, and refined sugar free!
• It’s no bake, so you don’t have to worry about oven fails! No water bath or pastry pie crust needed.
• Taste & texture: It’s ULTRA creamy, full of apple chunks, and the perfect amount of spice. Tons of texture in every bite!
• Easy: Although it does contain a few steps and layers, each is SO simple and requires minimal effort!
• A great make-ahead recipe because it needs time to set up and chill in the freezer. Perfect dessert for fall, thanksgiving, Christmas, or the holidays in general!

How to make caramel apple crumble cheesecake

Full measurements and recipe are at the bottom of this post in the recipe card!

Tools needed

• 9″ springform pan: You can also use a round cake pan but you’ll need to line it with parchment paper. This won’t create the smoothes edges or cheesecake shape, but it’ll do in a pinch. I couldn’t recommend a springform pan more, though!
• high powered blender: I’ve had my Vitamix for years and it’s my most used appliance! It’s super powerful and creates the creamiest cheesecakes!
• Food processor: Another most used appliance. This makes things so easy!

Ingredients

• Cashews: Cashews are the base of the cheesecake and make it so creamy!
• Apples: I like to use opal apples as they are crisp and sweet and don’t brown after cutting them!
• Coconut yogurt: You can also use greek yogurt, just make sure the yogurt is THICK. I like Cocojune or Culina for coconut yogurt options.
• Canned coconut milk: I like to use the cream from the top of the can. However, you can use another milk but it may not create the thickest/creamiest texture.
• Organic rolled oats: These are used in the crumble (and the crust if you’re making the oatmeal crust)
• Maple syrup: You can also sub agave or honey
• Cinnamon, vanilla, sea salt, nutmeg
• Coconut oil: You can also sub avocado oil, vegan butter, etc.
• Simple mills toasted pecan cookies: I love using these as the crust because they’re less expensive, less time consuming, and just so easy. They also taste like graham crackers! However, you can make the homemade crust with pecans, dates, and oats!

steps to make no bake cheesecake

• Make the crust: Blend all of the ingredients in a food processor. Then press the mixture into the bottom of your spring form pan.
• Blend the filling: Blend all of the ingredients in a blender until smooth. Then stir in the apples. Pour over the base.
• Crumble: Mix together all of the crumble ingredients. Then sprinkle over the cheesecake filling.
• Freeze!

How to serve and store

You’ll want to allow the cheesecake to thaw for at least 10 minutes on the counter before enjoying for the creamiest, cheesecake-like texture. Store in an air-tight container in the freezer. It will last

faq’s

• Do you have to soak the cashews? You don’t have to if your blender is SUPER powerful. I use a Vitamix and I still soak mine, just to create the creamiest texture. It’s super easy to do and can be done while you make the crust!
• Can this cheesecake be baked? Unfortunately no, this cheesecake was formulated to be no-bake and set up in the freezer!

More recipes you’ll love!

• Vegan Snickers cheesecake
• Caramel pumpkin pecan cheesecake (paleo, vegan)
• Strawberry cheesecake yogurt parfait
• Healthy protein cheesecake jars
• Chocolate covered creamy cheesecake bites

Note: I have changed this recipe up a little from the time I created the recipe! I changed the caramel recipe to be less time consuming and just as delicious and preferred the cookie crust to the homemade crust, however I left the instructions for the homemade crust in the recipe notes!

No Bake Caramel Apple Crumble Cheesecake

This no bake caramel apple crumble cheesecake combines two of the best desserts in one! If you can't decide if apple crisp or cheesecake sounds better, this healthier dessert is for you. It is made without dairy, perfect for vegan diets, while also being refined sugar free and made with whole-food ingredients.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Set time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Appetizer, Dessert, Snack

Cuisine American

Servings 12

Equipment

• Round springform pan

Ingredients

  

Crust (using cookies)

• 1 box Simple Mills toasted pecan cookies *or similar cookies
• 3 tbsp melted coconut oil

Caramel apple topping

• 1-2 apples, diced into small cubes
• 1 tsp cinnamon
• 2 tsp coconut oil *or spray oil
• 1/3 cup cashew butter
• 5 tbsp maple syrup
• 1/4 cup coconut oil
• 1 tsp vanilla extract & good pinch sea salt

Cheesecake Filling

• 2 cup raw cashews *soaked in boiling water for 20 mins
• 1/3 cup coconut yogurt or greek yogurt *make sure its THICK
• 1/2 cup coconut cream *Solid part from the top of a can of full-fat coconut milk *save leftovers for smoothies!
• 1/3 cup maple syrup
• 2 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 3 tbsp melted coconut oil *can sub vegan butter, etc.
• good pinch sea salt

Crumble topping

• 1 cup organic rolled oats
• 1 cup chopped pecans
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp cinnamon

Instructions

 

• Soak the cashews first! Add them to small pot and cover them with water (making sure they have two inches or so of water above them). Bring the water to a boil. Once boiling, turn off the heat. Let the cashews soak 20-30 minutes.

Cookie Crust

• Add the cookies and oil to a food processor and process a minute or so until it forms a crumby texture. Then press it into the bottom of your springform pan.

Cheesecake filling

• In a high powered blender, add all of the cheesecake ingredients. Blend a few minutes until completely smooth. Taste and adjust as you'd like.
• Pour the cheesecake filling over top of the base, spreading it out evenly. Place in the freezer for an hour or two, to firm up, before we move on to the caramel layer.

Caramel Apples

• Add the diced apples, 2 tsp coconut oil, and 1 tsp cinnamon to a small pan. Cook about 5 minutes until they have softened. Turn off the heat and set them aside.
• In a bowl, combine the cashew butter, maple syrup, coconut oil, salt, vanilla and cinnamon. Stir until creamy. Then, fold in the apples.
• Once the cheesecake layer has firmed up enough that it is firm to touch, pour the caramel over top, carefully spreading it out.

Crumble topping

• In a large bowl, combine all of the crumble topping until it's mixed well.
• Sprinkle it over the top of the cheesecake, gently pressing it down into the top so it sticks.
• Place the cheesecake in the freezer for at least 6 hours-overnight before removing it from the pan. You can cut it into slices and store them like that for easier storing. Let the slices thaw 10 or so minutes prior to eating for the creamiest, best texture!

Video

Notes

Note: After making this cheesecake again this year, I preferred it with the Simple Mills cookie crust, as it really tasted like graham crackers! However, you can definitely make a no bake pecan date crust if you’d rather (as shown in the video). In a food processor, simply process together:

• 1 1/2 cups pecans
• 8 large, pitted medjool dates
• 1/4 cup shredded coconut
• 1 tsp cinnamon & 1 tsp vanilla
• pinch of sea salt

Keyword apple cheesecake, healthy cheesecake, no bake cheesecake, paleo cheesecake, raw vegan cheesecake, streusel cheesecake