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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
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Prep Time 20 minutes
Cook Time 5 minutes
Set time 4 hours
Total Time 4 hours 25 minutes
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