Caramel Apple Cheesecake Vegan Gluten Free

Warming Fall Baked Caramel Apple Cheesecake

It’s officially October, which means the season of baking with pumpkin, apple, and warming spices. Not that I’ve ever needed an excuse to fill my kitchen with the comforting scents of apple and cinnamon with batches of apple cinnamon pancakes, streusel-topped apple pie, apple muffins, and even apple cinnamon rolls. Now, we’re making things warm and cozy with this Fall-favorite combination of apples and cinnamon. This caramel apple cheesecake recipe combines a simple homemade gluten-free cheesecake crust with a creamy cashew/tofu cheesecake center (nut and tofu-free options available), layers of ooey-gooey cinnamon caramel apple filling, and a drizzle of caramel sauce. While it might seem like many elements, the process is super simple, and each component takes just minutes to prepare!

The combination of soaked cashews and tofu makes for a wonderfully creamy, melt-in-the-mouth vegan cheesecake filling. When filled with two layers of warming cinnamon apple filling, this cheesecake with apples becomes a truly delicious treat! Therefore, it’s perfect for enjoying at dinner parties, Fall parties, and the Holidays. This dairy-free cheesecake recipe is also egg-free, gluten-free, and can be prepared refined sugar-free. It’s even healthier than regular caramel apple cheesecake, too. Not to mention that the ingredients are primarily pantry essentials with a few additional easy-to-find ingredients. And if you’re looking for more Fall baking inspiration, you might also like this chocolate chip pumpkin bread, GF pumpkin pie, apple cinnamon crepes, apple crisp (without oats), and apple strudel!

The Ingredients

Vegan gluten-free cheesecake crust:

Flour: I used a gluten-free flour blend (combining rice flour and tapioca/cornstarch – see recipe card notes for exact amounts) AND almond flour (you could sub shredded unsweetened coconut). Regular all-purpose flour will work too instead of gluten-free flour. Flax eggs: Flax eggs or chia eggs will work as a binder for the crust. Butter: Use either softened vegan butter or firm coconut oil – not a liquid oil. Sugar: You can use any granulated sugar; coconut, date, regular, etc. For a sugar-free cheesecake, you could use Erythritol/Xylitol. Salt: Just a pinch to enhance the flavors in the crust.

Cinnamon apple pie layer:

Apples: You can use any apples you have to hand. However, I like Granny Smith, as their slight tartness balances well with all the sweetness in this recipe. Honeycrisp is another favorite. Citrus: Use lemon or lime juice to balance the flavors. Water: Needed to soften and provide the correct consistency. Cornstarch: Use either cornstarch or arrowroot flour for thickening. Sugar: Use your favorite sweetener, as mentioned above Spices: Cinnamon, nutmeg, ground cloves, and salt make up the warming Fall spices in this caramel apple cheesecake recipe.

Cashew cheesecake cream layer:

Cashews: You need raw unsalted cashews for the cheesecake filling. You can alternatively substitute another soft nut like macadamias/blanched almonds. You could use raw sunflower seeds for a nut-free version, or refer to my vegan baked cheesecake for more nut-free ideas. Tofu: I used firm tofu. Alternatively, you could use a package of firm silken tofu, though then you should omit the coconut milk. Refer to this lemon cheesecake tart for a soy-free cheesecake layer method. Coconut milk: Use canned coconut milk for the creamiest cheesecake layer. Full fat is best. Otherwise, you could use a vegan cream like oat cream or soy cream. Maple syrup: Or the liquid sweetener of your choice. Citrus: Lemon or lime – fresh or bottled. Cornstarch: Or arrowroot flour, to thicken. Vanilla extract: Use pure/natural vanilla for the best flavor

Caramel sauce:

Sweetener: I use maple syrup, though any liquid sweetener should work – like agave, brown rice syrup, date syrup (taste will vary). Coconut milk: Canned, full-fat coconut milk works best for the creamiest results. You could sub another vegan cream. Brown sugar: or date sugar – these both work well for adding a caramel-like flavor. Just ensure the brown sugar is vegan if using. Nut butter: Adding just a spoonful of any nut (or seed) butter helps create a more decadent vegan caramel sauce. Salt: To enhance the flavors in the caramel sauce.

Optional Add-ins:

Booze: For more of an adult treat, you could add a splash or two of booze to either the apple filling or caramel sauce. I recommend apple brandy, bourbon, apple cider, apple cider rum, etc. Biscuit base: For a ‘cheat’ cheesecake crust, you could use vegan graham crackers, Biscoff, or Ginger biscuits, and vegan butter. Nuts: Alternatively, you could use some crushed walnuts/pecans to sprinkle over the caramel cheesecake with apples.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Caramel Apple Cheesecake

Before starting the recipe, remember to allow the cashews to soak in hot water for 30 minutes. Alternatively, you can boil them for 15 minutes. You could also leave them to soak in cold/room temp water overnight.

Step 1: Prepare the pie crust

First, prepare the flax eggs; Combine the ground flaxseed/chia seeds and water in a small work, whisk well, and set aside for 5 minutes. Then, process all the crust ingredients in a food processor. Process until the mixture begins to form a dough when pressed together. Next, press the crust into the bottom of a 7 or 8-inch (18 or 20 cm) round springform pan and transfer to the fridge.

Step 2: Prepare the apple pie filling

First, peel, core, and dice the apples. Then, add all the ingredients (except apples) to a saucepan, whisk without heat until there are no lumps, and bring the mixture to a boil over medium-high heat. Then add the apples and allow the mixture to simmer for 4-5 minutes, stirring occasionally. Next, transfer half of the apple pie filling over the pie crust, spreading it evenly with a spatula. Then move the pan back to the fridge. Meanwhile, preheat the oven to 350F/175C.

Step 3: Prepare the vegan cheesecake layer and bake

After soaking the cashews (or nut/seed of your choice), process all the cheesecake layer ingredients in a food processor/blender. Process until super creamy and smooth.

This can take some time to break down the nuts until smooth, so be patient. This works best with a blender, I’ve found.

Then pour the cheesecake filling over the apple filling and make sure to spread it evenly.

Next, bake the vegan apple cheesecake in the oven for 45 minutes. Then switch off the heat and crack open the oven door (use a wooden spoon/heatproof tool if needed). Allow it to cool for 10 minutes inside the oven. The cheesecake should have become slightly golden, especially around the edges. Also, it should have a slightly jiggly center (which will thicken up as it cools in the fridge).

It’s best to cook the cheesecake above a heatproof bowl/pan of water in the oven (water bath). The steam will help to keep the cheesecake from drying out and/or cracking.

Remove the baked vegan cheesecake from the oven and allow it to cool for a further 2 hours. Then, top it with the remaining apple pie filling, and chill until set (it’s best to do this overnight).

If the apple filling has become thick, reheat it with a splash of water to make it ‘spreadable’ again.

Step 4: Prepare the caramel sauce

Lastly, it’s time to prepare the caramel sauce. To do so, add all the caramel ingredients to a saucepan. Bring to a boil and then allow it to simmer for around 5 minutes. Drizzle the caramel over the apple cheesecake and then slice and enjoy!

You can serve the slices of this baked cheesecake alone or with a scoop of ice cream, a dollop of coconut whipped cream, or even a drizzle of melted vegan white chocolate.

How to Store

Store: You can store the leftover caramel cheesecake in an airtight container in the fridge for 4-5 days. Freeze: I recommend slicing it first, then freeze for between 2-3 months as individual slices. When you want a piece, allow it to thaw at room temperature for 40-60 minutes before enjoying it!

Make mini apple cheesecakes: You can bake the dessert in muffin tins (greased/ lined) and adjust the baking time (to between 20-30 minutes). Adjust the size: If you use a smaller or larger tin, you’ll need to adjust the baking time accordingly. To make caramel apple cheesecake bars: Use a 7×7 or 8×8 pan and adjust the baking time, if needed. Be careful with the cooling: If you cool a baked cheesecake too quickly, it’s likely to crack. Avoid this by following my method for allowing it to slowly cool in the oven initially.

More Creamy Vegan Cheesecake Recipe

Baked Coffee Cheesecake, Dairy-Free Cheesecake with Poppy Seeds Lemon Cheesecake Bars Chocolate Strawberry Cheesecake Mango Cheesecake Pie Lemon Cheesecake Tart Cheesecake Tartlets Strawberry Coconut Cheesecake Bars Raw Vegan Blueberry Cheesecake

If you try this vegan baked caramel apple cheesecake recipe, I’d appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.