Caramel Apple Cheesecake

This show-stopping Caramel Apple Cheesecake is baked to perfection and drizzled with a homemade ‘caramel’. It is refined sugar-free, dairy-free, egg-free, can easily be gluten-free and it is completely un-processed with not a single biscuit in sight. 

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*HIGH FIVE*

This is literally what happened when I made this cheesecake. Though this was right at the end of the whole process after the hours of letting it set in the fridge to make sure it was perfect!


I have actually never ‘high-fived’ after creating something before but I was genuinely so nervous about this recipe that I was so relieved and excited that it came out as I had hoped!

My nerves were for three reasons a) I have never made a baked cheesecake before b) I’ve never made a Vegan baked cheesecake before c) I planned to share this with my partner’s family as I used the apples his gran had given me from her apple tree.


So as you can imagine, I felt a lot of pressure for this cheesecake to turn out perfect or to at least be edible and not collapse on me!

I’ve never made a whole Vegan baked cheesecake like this before because I’ve never felt the need or want to as I love raw cheesecake so much. However, I wanted to make something I could share and I wanted to challenge myself and branch out(!) as Vegan baking isn’t your typical baking and I genuinely feel, it requires more skill, as I’m not just chucking in your typical baked cheesecake ingredients with eggs, butter and lots of white sugar. Nope, none of that over here, just pure goodness as far as I’m concerned.


The base I was fairly confident with as I knew I wanted it to replicate a healthier biscuit base so a flour base would work here to be baked and hold up my cheesecake filling.

The middle cheesecake filling part was the nerving part for me because as I said, I hadn’t baked a cheesecake before, I’ve actually never had or used Vegan cream cheese before either (the one I used was coconut oil based), and actually it worked really well to give that authentic ‘cheese’ part we all know cheesecake for. I combined my Vegan cream cheese with silken tofu which is great for Vegan cooking and it is much lower in fat than coconut or cashews. I used coconut sugar for sweetness which is great as it is refined sugar-free, 100% Vegan and once mixed up with the rest of my ingredients it gave it a nice light brown colour to complement the caramel apples. This was all combined with agar agar powder (see below note) and corn starch, which are both used to bind and set the filling.

The top is a simple and delicious combination of cinnamon apples which are baked and softened with the cheesecake and then once the cheesecake has cooled it is drizzled with a homemade caramel sauce.

Pure deliciousness don’t you agree!?

A quick note on Agar Agar for those who don’t know what this is, as I didn’t until very recently and this was my first experience using it, where I had to keep running to my partner “does this look right to you”!?!. Agar Agar is 100% Vegan, whereas, Veggie Gelatine says it may contain milk and eggs, but Agar Agar is obtained from algae but is prepared in the same way as gelatine so best to use if you’re Vegan.


If you would like to make some of my other delicious cheesecakes, then check out these recipes:

Blueberry Cheesecake Crumble Bars

Raw Vegan Coconut and Berry Chocolate Cheesecake

Raw Vegan White Chocolate and Strawberry Cheesecake

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Caramel Apple Vegan Cheesecake

Caramel Apple Vegan Cheesecake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: English
Serves: Serves 8
Ingredients
base
  • 3 cups rolled oats
  • ¾ cup pitted dates, soaked and drained (reserve some water)
  • ¼ tsp salt
  • ½ cup almond Butter
  • Date water as necessary (tbsp. at a time)
filling
  • 1 container dairy-free cream cheese (230g)
  • 1 container silken Tofu
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp agar powder (see note above)
  • 1 tbsp cornstarch
topping
  • 2 apples, peeled and diced finely
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
caramel drizzle
  • ½ cup coconut sugar
  • ½ cup coconut cream (thick part of the can)
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 320F/160C/Gas 3 and use a 9 inch spring form pan lined tightly with parchment paper.
  2. In a food processor, make the base by whizzing all the ingredients until combined into a dough, scraping the sides as necessary.
  3. Place the base in the pan, pressing it firmly, evenly and to the corners. Set aside.
  4. Wipe out the processor and make the filling by whizzing all ingredients until smooth, scraping down as necessary, then place on top of the base, evenly, carefully 'bang' the pan on the counter to remove any air bubbles.
  5. Then make the apple topping by placing all ingredients in a mixing bowl to combine then evenly place over the filling.
  6. Place spring form pan in a hot water bath (see notes above) to minimise cracking. Bake in the oven for approx. 70 minutes, then turn off the oven and leave in the oven for 15 minutes and remove and set aside on a cooling rack in the pan until completely cooled.
  7. Whilst the cheesecake is cooling, make the caramel by placing coconut cream and sugar in a saucepan over a medium heat, simmer until thickened, stir to prevent sticking (approx. 15 minutes). Let the caramel cool, then pour desired amount over the apples, then transfer the cheesecake to the fridge and let rest for at least 5 hours or overnight is best before removing it from the pan and slicing into 8 pieces.

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