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Want to bring the caramel apple to the next level? Here are these cute Mini Caramel Apple Cheesecakes that are vegan, no-bake, and hell-yeah delicious!
Vegan Mini Caramel Apple Cheesecake
Yes, another apple dessert. You probably could tell by now that I’m really into apples these days. As the proverb says, “An apple a day keeps the doctor away,” I assume it’s not a bad thing, right?
Watch How to Make Caramel Apple Cheesecake
Anyway, these Vegan Caramel Apple Cheesecake cups are delicious. They don’t require baking and easy to make. They might look a bit complicated because there are 3 layers. But hang on there with me.
They’re actually made of 3 look-fancy-but-actually-simple layers:
- A nutty base that includes my favorite foods
- A cashew cream cheesecake layer that got a secret ingredient
- A sweet but-not-so-sweet caramel apple topping that I could eat forever
I make them into small cups because that’s so cute and easier to grab-and-go, though that sounds a bit strange for a dessert (?) Anyhow, you can also make them in a 6-inch cake tin if you prefer.
I really love the color of the caramel topping so much! It’s so shiny (in my eyes) and decadent-like (that’s a good thing for desserts, right?).
I like to store them in the freezer. When my sweet tooth kick in, which is like always (yeah), I just grab one from the freezer. Let it defrost for 5-10 minutes, and you got a creamy, caramel-y, apple cheesecake that taste like an ice cream bar, apple flavor.
These Caramel Apple Cheesecakes don’t require baking. But I love cooked apple flavor, I cook the apples first with some ground cinnamon to add more depth of flavor.
Other apple-related recipes:
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Vegan Mini Caramel Apple Cheesecake (No-bake)
Ingredients
Base
- 90 g (a slightly heaping1/2 cup) dates, pitted
- 60 g (1/2 cup) walnuts
- 40 g (1/4 cup + 2 tsp) pecans
- 40 g (a scant ½ cup) rolled oats
- A pinch of salt
Cheesecake layer
- 120 g (1 cup) raw cashews, soaked in water for 3-5 hours
- 4 Tbsp maple syrup
- ½ tsp vanilla extract
- 2 Tbsp drinking water
- 2 Tbsp coconut butter, melted
- 100 g (~3.5 oz) silken tofu, drained
Caramel Apple Topping
- 1 big apple, ~200g
- ½ tsp ground cinnamon
- 170 g (1 cup) dates, pitted
- 2 Tbsp maple syrup
- A pinch of salt
- 6-10 Tbsp drinking water, depending on the dryness of the dates
- 4 Tbsp walnuts, roughly chopped
Instructions
To make the apple topping first
- Peel and core the apple. Chop it into small pieces.
- Add the chopped apple and ground cinnamon to a small pot over medium heat. Cook for about 5 minutes until the apples get soft, stir occasionally. Add a dash of hot water to prevent sticking along the way.
- Once the apples are soft, turn off the heat and let the apples cool while we move on.
- In a food processor or a blender, add the pitted dates, maple syrup, salt, and water. Blend to make them into date puree. Depending on the consistency, you might want to add another 2-4 Tbsp of water fo help blending.
- Transfer the date puree to a bowl. Set it aside for the final assembly.
To make the base
- In the same food processor/blender, add the pitted dates. Chop them into fine pieces.
- Then add the rest ingredients. Continue to process until all come together. If the mixture is a bit dry, add a bit of water to help binding.
- Grab two 6-cup muffin pans. Place cupcake liners (I use silicone ones) in the pan.
- Divide the base mixture into the cupcake liners. Use your finger or a spoon to press them down firmly. Place the pans into the freezer while we make the filling.
To make the cheesecake filling
- Drain out the water from the soaked cashews. Give them a rinse.
- Add all ingredients to a blender and blend until smooth.
Assembly
- Remove the pans from the freezer. Pour the filling onto the base. Wiggle the pan a gently to even the mixture out. Return to the freezer for 30 minutes to let the cheesecake layer set.
- Go bake to our date puree. To assemble our caramel apple mixture, add the date puree and walnuts to the soft apples. Mix them together.
- Once the cheesecake layer is set, remove the pans from the freezer. Spread the caramel apple mixture onto the cheesecake layer.
- Freeze them for another 2-3 hours until all set. Remove from the pans and enjoy!
Video
Notes
- Storage: Store in the freezer for 2-3 weeks.
- Inspired by Raw Berry Fields
