Caramel Apple Raw Vegan Cheesecake

18 300 324
Ingredients Minutes Calories
Prep Cook Servings
5 h 0 min 12
Caramel Apple Raw Vegan Cheesecake
Health Highlights


7 date(s) Dates (pitted, minced)
1 cup Pecans (roughly chopped)
2 tbsp Rolled oats- Gluten Free
1/2 tsp Cinnamon
1 pinch Salt
1 1/2 cup Cashew nuts, raw (soaked for 8 hours and drained)
1/2 cup pitted Dates
1/2 cup Soy milk
1/4 cup Lemon juice
1/3 cup Coconut oil (melted)
1 1/2 tsp Vanilla extract, pure
1/2 tsp Cinnamon
1/2 cup pitted Dates (for caramelized apples)
1 dash Salt (for caramelized apples)
1/4 cup Soy milk (for caramelized apples)
1/2 tsp Vanilla extract, pure (for caramelized apples)
1 large Red Apple (peeled, diced, for caramelized apples)
1/3 cup Pecans (crushed, for caramelized apples)


  1. In a food processor, puree the dates, pecans, oats, cinnamon, and salt until it forms a sticky crust-like consistency. Press about 2 tablespoons into the bottoms of 12 silicone cupcake liners, transfer to the freezer for an hour.
  2. Meanwhile, puree the cashews and dates until well pureed, then add in the soy milk, lemon juice, coconut oil, vanilla, and cinnamon. Puree until very smooth.
  3. Add the mixture to the frozen crust mixture, and freeze for 4-6 hours.
  4. Right before serving, puree the dates in the food processor until gummy, then add in the salt, lemon juice, soy milk, and vanilla. Puree until it reaches a very thick caramel-like consistency.
  5. In a bowl, toss the apples with the caramel until well coated.
  6. Carefully remove the cheesecakes, top with a spoonful of the apple caramel and pecans, and eat with a fork immediately.

Nutrition Facts

Per Portion

Calories 324
Calories from fat 201
Calories from saturated fat 64
Total Fat 22.3 g
Saturated Fat 7.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 9.3 g
Cholesterol 0
Sodium 72 mg
Potassium 342 mg
Total Carbohydrate 27.2 g
Dietary Fiber 4.0 g
Sugars 17.0 g
Protein 5.2 g

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 0.9

Energy sources