Vegan Pink Apple Salted Caramel Cheesecake

This vegan pink apple salted caramel cheesecake is a fusion between cheesecake and apple pie! It's a twist on the vegan cinnamon swirl cheesecake recipe from a couple years back.
Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
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side view of cheesecake topped with cooked apple.

With Autumn in full swing I thought it was perfect timing to revisit an old recipe of mine. What better way to celebrate Autumn than with a cross between a cheesecake and an apple pie, which are both winners in my book. This pink apple salted caramel cheesecake is a twist on the original cinnamon swirl cheesecake that I created some time ago. To be honest, I really can’t decide which one I like best. So i’ll leave it up to you to decide which one gets your vote, I would love to hear if you try any or both of these recipes!

 
 WHY MAKE THIS RECIPE?
 
  • Plant-based and Vegan-friendly
  • Made with seasonal Autumnal flavours
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
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Dairy free vegan pink apple salted caramel cheesecake recipe

side view of cheesecake topped with cooked apple.

Vegan Pink Apple Salted Caramel Cheesecake

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With Autumn in full swing I thought it was perfect timing to revisit an old recipe of mine. What better way to celebrate Autumn than with a cross between a cheesecake and an apple pie, which are both winners in my book. This pink apple salted caramel cheesecake is a twist on the original Cinnabun Apple cheesecake that I created some time ago. It is of course vegan-friendly and it's also no-bake and gluten-free.
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Servings 10

EQUIPMENT

  • 9" springform cake pan

INGREDIENTS

STEWED APPLES

  • 4 Pink apples cubed
  • ½ cup water
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tbsp coconut sugar

CRUST

  • 2 cups roasted buckwheat
  • ½ tsp Himalayan pink salt
  • 4 tbsp coconut oil solid
  • 3 tbsp maple syrup

FILLING

  • 2 cups cashews soaked in water for 4 hours and rinsed.
  • cup maple syrup
  • 1 400ml chilled can of coconut milk use only the thick part from the top of the can
  • 1 pink apple cubed
  • 3 tbsp coconut oil solid
  • 1 tsp vanilla extract

SALTED CARAMEL

  • 5 medjool dates pitted
  • cup maple syrup
  • cup cashew butter
  • ½ tsp Himalayan pink salt

INSTRUCTIONS

  • To make the stewed apples add the apple cubes, water, cinnamon, mixed spice and coconut sugar to a saucepan and bring to a boil.
  • Once boiling, reduce to a low simmer and cook with the lid on for 15 minutes.
  • Remove the pan from the heat and allow the apples to cool. Keep half of the stewed apples for garnishing the cake, cover and refrigerate.
  • For the base, add the buckwheat and salt to your food processor and blitz until they form a fine crumb consistency.
  • Add the coconut oil and maple syrup and blend until combined. The mixture should stick together between your fingers like a dough.
  • Press the dough into the base of your lined springform cake dish and use a flat glass to smooth out the surface. Set the dough aside in the fridge or freezer whilst you prepare the filling.
  • Add the filling ingredients to your high speed blender along with half of the stewed apples. Blend until the mixture is completely smooth with lumps.
  • Transfer the filling into a large bowl and set aside.
  • Add all of the caramel ingredients to your blender and blitz until smooth.
  • Pour the caramel into the bowl with the filling and gently fold the caramel through using a spatula.
  • Pour the mixture into the cake tin and freeze for at least 4 hours or overnight if possible.
  • Once set, remove the cake form the cake tin whilst still frozen.Add the remaining stewed apples to the top of the cake along with chopped pecans and a drizzle of maple syrup.
  • This cake will store for a couple of days refrigerated in an airtight container, alternatively freeze and defrost as required.
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