Vegan Mini Caramel Apple Cheesecakes (No-bake)

Vegan Caramel Apple Cheesecakes

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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 Caramel Apple Cheesecakes

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

Vegan Caramel Apple Cheesecakes

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.

Vegan Caramel Apple Cheesecakes

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
Vegan Caramel Apple Cheesecakes

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.

Vegan Caramel Apple Cheesecakes

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?).

Vegan Caramel Apple Cheesecakes
Vegan Caramel Apple Cheesecakes

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.

Vegan Caramel Apple Cheesecakes

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)

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!
Author: Nora Hsu
Prep Time3 hours 15 minutes
Cook Time5 minutes
Freezing3 hours
Total Time6 hours 20 minutes
Course: Dessert
Keyword: autumn recipe, dairy-free, gluten-free, no-bake, vegan
Servings: 12 mini cups



  • 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
  • 1/2 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
  • 1/2 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


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.


  • 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!




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