Vegan Mini Caramel Apple Cheesecakes (No-bake)

Vegan Caramel Apple Cheesecakes

This post is also available in: 繁體中文

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?

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:


Finally, 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 went. ❤

Vegan Mini Caramel Apple Cheesecake (No-bake)

Barrel Leaf
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!
Prep Time3 hrs 15 mins
Cook Time5 mins
Freezing3 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American, vegan
Keyword: dairy-free, gluten-free, no-bake, sweets, vegan
Servings: 6 mini cups
Author: Barrel Leaf

Ingredients

Base

  • 45 g (¼ cup) dates 椰棗, pitted
  • 30 g (¼ cup) walnuts 核桃
  • 20 g (⅛ cup + 1 tsp) almonds 杏仁
  • 20 g (¼ cup) rolled oats 傳統燕麥片
  • A pinch of salt 鹽

Cheesecake layer

  • 60 g (½ cup) raw cashews 生腰果, soaked in water for 3-5 hours
  • 2 Tbsp maple syrup 楓糖漿
  • ¼ tsp vanilla extract 香草精
  • 1 Tbsp drinking water 飲用水
  • 1 Tbsp coconut butter 椰子奶油, melted
  • 50 g (~1.8 oz) silken tofu 嫩豆腐, drained

Caramel Apple Topping

  • 1 mini apple 蘋果, ~80g
  • ¼ tsp ground cinnamon 肉桂粉
  • ¼ tsp vanilla extract 香草精
  • 85 g (½ cup) dates 椰棗, pitted
  • 1 Tbsp maple syrup 楓糖漿
  • A pinch of salt 鹽
  • 3-5 Tbsp drinking water 飲用水
  • 2 Tbsp walnuts 核桃, roughly chopped

Instructions

To make the apple topping first

  • Peel and core the apple. Chop it into small pieces.
  • Add the apple, cinnamon, and vanilla extract to a small pot over medium heat. Cook and stir for 5 minutes until the apples get soft. 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, add the pitted dates, maple syrup, salt, and 3 Tbsp of water. Blend to make a date puree. Depending on the consistency, you might want to add another 1-2 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, 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 a 6-cup muffin pan. 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 pan 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 pan 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.
  • Go bake to our date puree to assemble our caramel apple mixture. Add the cooled apples and walnuts to the bowl. Mix all together.
  • Remove the pan 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 pan and enjoy!

Notes



More

Leave a Reply

Your email address will not be published. Required fields are marked *