Vegan Caramel Apple Cheesecake
Equipment
- Food processor
- 7 inch arcform
- blender
- kitchen scale
Ingredients
Crust:
- 1 cup (120 g) gluten-free or regular flour
- 6 tablespoons (40 g) almond flour
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 1/2 tablespoons (20 g) vegan butter (softened) or coconut oil
- 1 1/2 tablespoons (20 g) granulated sugar
- a pinch of sea salt
Apple Pie Filling:
- 2 (360 g) apples peeled, cored and chopped
- 1 tablespoon of lemon juice or lemon juice
- 2 cups (480 ml) water
- 7 tablespoons (84 g) granulated sugar
- 3 1/2 tablespoons (28 g) cornstarch
- 1 teaspoon cinnamon
- a pinch of sea salt
- a pinch of nutmeg
- A pinch of ground cloves
Cheesecake Layer:
- 5.3 oz (150 g) firm tofu (see notes)
- 2/3 cup (100 g) cashews soaked (see notes)
- 1/2 cup (120 ml) coconut milk canned
- 1/4 cup (85 g) maple syrup or any other liquid sweetener
- 3–4 tbsp lime juice or lemon juice
- 3 tbsp (25 g) cornstarch (see notes)
- 1 tsp vanilla extract
Caramel Sauce:
- 1 tbsp (20 g) maple syrup or any other liquid sweetener
- 1/4 cup (60 ml) coconut milk canned
- 1 1/2 tbsp (20 g) brown sugar or date sugar
- 1 slightly heaped tbsp (20 g) nut butter of choice
- Pinch of sea salt
Instructions
Crust
- To make the flax egg, put 2 tablespoons of ground flaxseed (or ground chia seeds) in a small bowl, add 6 tablespoons of water and mix with a whisk. Set it aside for 5 minutes.
- Process all ingredients for the crust in a food processor until the dough crumbles and holds together.
- Press the pie crust 7 inches (18 cm) under the springform (or 8 inches) and transfer the springform to the refrigerator.
Vegan Apple Pie Filling
- Next, make the vegan apple pie filling. You can use store-bought apple pie filling, but homemade is much better and only takes 5 minutes to make. Add all the ingredients (except the diced apples) to a saucepan, whisk without heating and bring the mixture to a boil. Add the chopped apples and cook for about 4-5 minutes, stirring occasionally.
- Transfer half of the apple pie filling to the crust and spread evenly with a spatula. Place the spring form in the refrigerator. Preheat the oven to 350 degrees F (175 degrees C).
Vegan Cheesecake Layer
- Soak the cashews in hot water for at least 30 minutes (if you’re in a hurry, you can boil them for 15 minutes).
- For the vegan cheesecake layer, process all the ingredients in a food processor or blender until they are completely smooth, creamy and lump-free. Check out the photos above in the blog post to see how the cream should look.
- Pour the cheesecake cream over the apple pie filling and spread evenly.
- Bake the vegan cheesecake in the oven for 45 minutes, then turn off the oven. Leave the cake in the oven, but knock on the door for about 10 minutes. If you are using a larger or smaller springform pan, you will need to adjust the baking time. Please note that the center of the cake will still shake, which is normal. It will then set in the refrigerator.
- Let the cheesecake cool at room temperature (it takes a few hours). Then add the second half of the apple pie filling on top and carefully spread. You may need to reheat the apple pie filling with a little water to make it spreadable again. Refrigerate the cake to fully set. It is best to leave it there overnight.
Caramel Sauce
- Make the homemade caramel sauce by adding all ingredients to a saucepan. Bring to a boil on the stove and let simmer for about 5 minutes. Drizzle the caramel on top of the cake. Enjoy! Store leftovers covered in the refrigerator for up to 4-5 days.
