Vegan Caramel Apple Cheesecake
This delightful vegan cheesecake combines rich flavors of caramel and apples wrapped in a creamy texture, making it a wholesome and indulgent dessert for any occasion.
Ingrédients
For the cheesecake base
- 2 cups cashews, soaked Soak for at least 4 hours
- 1 cup coconut cream
- 1/2 cup maple syrup Can substitute with agave nectar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract Use high-quality for best flavor
- 1/4 cup lemon juice
For the topping
- 2 medium apples, diced Add fresh contrast to cheesecake
- 1/2 cup caramel sauce, vegan Drizzle generously on top
For the crust
- 1 cup graham cracker crumbs Use gluten-free if needed
- 1/4 cup vegan butter, melted
Instructions
Preparation
- Start by soaking the cashews in water for at least 4 hours.
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs and melted vegan butter to form a crust.
- Press the crumb mixture tightly into the bottom of a springform pan.
Making the cheesecake filling
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice.
- Blend until you achieve a smooth and creamy consistency.
- Pour the cheesecake mixture over the crust in the springform pan and spread it evenly.
Baking and Cooling
- Bake the cheesecake in the preheated oven for about 30 minutes, until the edges are set and the center is slightly soft.
- Remove from the oven and let it cool down completely before topping.
Finishing touches
- Top the cooled cheesecake with the diced apples.
- Drizzle vegan caramel sauce generously over the apples.
- Chill the cheesecake in the fridge for at least 4 hours before serving.
Notes
Serve with fresh fruit salad or vegan ice cream for a delightful pairing. Store in an airtight container in the fridge for up to a week.