A few months ago, I was inspired to create a new cheesecake for the Bloom for Life blog. Because it was fall and apple season, this caramel-apple cheesecake with a date-caramel drizzle won my attention.
I’m not going to lie… Apples are one of my favorite fruits. They are (in comparison to tropical fruits) low in sugar, high in fiber, and help cleanse the liver. And, of course, they are tasty.
Before you leave, of course, please bookmark this apple-caramel cheesecake recipe. It is gluten-free, dairy-free, vegan, uncooked (raw) and so, so tasty.
Best of all, it’s not that complicated to make. All you need to do is plan ahead (and prepare to spend some time in the kitchen).
Spring is coming, so it won’t be long before you will find apples locally. When you do, make this dessert — you won’t regret it.
Caramel-Apple Cheesecake with Date-Caramel Drizzle [DF, Vegan]
Preparation Time: 30-45 minutes
Serving Size: 8-10
- 2/3 cup almonds (preferred: soaked 8 hours, drained, then dehydrated)
- 1/4 cup dates, pitted
- 3 Tbsp finely chopped, dried apples*
- 1/4 – 1/2 tsp cinnamon (use more if you love cinnamon like me!)
- 1/2-1 tsp water
- 1/8 cup shredded coconut
- 2 cups peeled apples, diced
- 3/4 cup cashews, soaked 2-3 hours
- 3 Tbsp maple syrup*
- 1 tsp lemon juice
- 1 1/2 tsp vanilla
- 6 Tbsp melted coconut oil
- Pinch of sea salt
- 1/2 tsp cinnamon
- In a food processor, grind almonds into a flour. Add the dates and process until a dough is formed.
- Pulse in the dried apples, cinnamon and enough water to create a dough that will hold together when pressed into a cheesecake pan.
- Sprinkle shredded coconut into the bottom of a medium-sized cheesecake pan. Then, sprinkle the “crust” mixture on top, and press until the entire bottom layer is uniform. Set the crust in the freezer as you prepare the filling.
- Blend the “filling” ingredients until completely smooth. Take the cheesecake pan from the freezer, and pour the filling ingredients on top. Slide the tin back and forth to level out the filling. Chill the cheesecake in the freezer for 5-6 hours or overnight.
- Two to three hours before serving the cheesecake, make the caramel apple topping (recipe below). When you are ready to dish the dessert, allow the cheesecake to thaw for at least 20 minutes. Then, add the date-caramel syrup (recipe below) on top. Garnish the entire dessert with the caramel apple topping. Then, slice into 8-10 pieces depending on your preference.
- Store the cheesecake in an air-tight container in the freezer for up to 3 weeks. Enjoy!
-  You can dehydrate organic apples overnight, or purchase sulfate-free ones
-  You can substitute raw honey for maple syrup if you are not vegan
CARAMEL APPLE TOPPING
- 2 large apples, peeled and diced small
- 1/2 cup date-caramel syrup (recipe below)
- 2 dehydrator trays with parchment paper or Teflex sheets
- 2-3 hours before you serve the cheesecake, prepare the caramel apple topping.
- Mix diced apples with 1/2-1 cup of the date-caramel sauce (recipe below).
- Dehydrate the mixture for 2 hours.
- 1 cup dates, pitted
- 1/2 cup maple syrup or coconut nectar
- 1/2 cup full fat coconut milk
- 1 tsp vanilla extract
- Pinch of sea salt
- Blend all ingredients in a high-speed blender until smooth.
- Drizzle over the top of the cheesecake, after it has thawed at least 20 minutes.
- Store in an air-tight jar up to 2 weeks.
True health is created from within, and it starts by caring about what you eat, how you interact with people, the environment you surround yourself with, and the intentions you put “out” to the universe.