Decadent Vegan Caramel Apple Cheesecake

Here is my favorite vegan caramel apple cheesecake recipe, with a creamy cashew-based filling, sweet caramel sauce, and tender cinnamon apples on top of a simple graham cracker crust.

This cheesecake has become our go-to dessert when we have friends over for dinner. I love that it’s completely plant-based but still tastes rich and indulgent. Plus, you can make it a day ahead, which makes entertaining so much easier!

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What Kind of Cashews Should I Use?

For this vegan cheesecake, you’ll want to use raw cashews rather than roasted ones since they blend into a smoother, creamier texture. Whole cashews work better than pieces because they soak more evenly and create a silkier filling. Make sure to soak them for at least 4 hours or overnight in room temperature water – this softens them up so your blender can turn them into that rich, creamy base that mimics traditional cream cheese. If you’re short on time, you can soak them in hot water for about 30 minutes, though the longer soak gives better results.

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Options for Substitutions

This vegan cheesecake is pretty adaptable, so here are some swaps you can make based on what you have:

• Cashews: If you can’t find cashews or have a nut allergy, try soaked sunflower seeds or silken tofu instead. Soak sunflower seeds for 4-6 hours just like you would cashews.
• Flax eggs: You can replace flax eggs with chia eggs (2 tbsp chia seeds + 6 tbsp water) or commercial egg replacer following package directions. Let either option sit for 15 minutes to thicken.
• Almond flour: Regular flour works fine here, or you can grind up oats in a blender to make oat flour. The texture will be slightly different but still tasty.
• Firm tofu: Silken tofu can work, but use about 4 oz instead of 5.3 oz since it’s softer. You can also try vegan cream cheese if you have it on hand.
• Coconut milk: Any thick plant milk works here – try cashew cream, oat cream, or even thick soy milk. Just make sure it’s the full-fat kind for the best texture.
• Maple syrup: Agave, brown rice syrup, or even date syrup work well as liquid sweeteners. You might need to adjust the amount slightly based on sweetness preference.
• Apples: Pears make a great substitute and pair nicely with the caramel flavor. You can also try diced peaches or even berries for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegan cheesecake is not soaking your cashews long enough – they need at least 4 hours (or overnight) to blend into a completely smooth, creamy filling without any gritty texture.

Another common error is skipping the step to press your tofu properly, which can leave excess water in your cheesecake and prevent it from setting correctly – wrap it in paper towels and press under heavy books for 30 minutes before using.

Don’t rush the cooling process either, as vegan cheesecakes need to chill in the refrigerator for at least 4-6 hours to firm up properly, and removing it too early will result in a runny mess.

Finally, when making your caramel sauce, keep stirring constantly and watch the heat carefully since coconut milk can separate or burn quickly – if it does separate, whisk vigorously off the heat to bring it back together.

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What to Serve With Vegan Caramel Apple Cheesecake?

This rich and creamy dessert is pretty perfect on its own, but a cup of hot coffee or chai tea makes a lovely pairing with all those warm spices like cinnamon and nutmeg. If you want to add a little contrast, try serving it with some fresh berries or a light fruit salad to balance out the sweetness of the caramel. A scoop of vanilla coconut ice cream on the side never hurts either, especially if you’re serving this for a special occasion. For an extra cozy touch, you could even drizzle a bit more of that homemade caramel sauce on the plate or sprinkle some chopped toasted nuts on top.

Storage Instructions

Refrigerate: This vegan cheesecake actually gets better after a night in the fridge! Store it covered with plastic wrap or in an airtight container for up to 5 days. The flavors really meld together beautifully, and the texture becomes perfectly creamy and set.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. This is great for portion control or when you want to save some for later. Just make sure the cheesecake is completely set before freezing.

Serve: Let frozen slices thaw in the refrigerator for about 4-6 hours or overnight for the best texture. If you’re in a hurry, you can let it sit at room temperature for about 30-45 minutes, but it tastes best when properly thawed and chilled.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 30-36 g
• Fat: 80-95 g
• Carbohydrates: 280-320 g

Ingredients

For the crust:

• 1 cup gluten-free or all-purpose flour
• 6 tbsp almond meal
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1 1/2 tbsp softened vegan butter or coconut oil
• 1 1/2 tbsp white sugar
• Pinch sea salt

For the apple filling:

• 2 apples, peeled and diced
• 1 tbsp lemon or lime juice
• 2 cups water
• 7 tbsp granulated sugar
• 3 1/2 tbsp cornstarch
• 1 tsp ground cinnamon
• Pinch sea salt
• Pinch nutmeg
• Pinch ground cloves

For the cheesecake layer:

• 5.3 oz firm tofu
• 2/3 cup soaked cashews
• 1/2 cup canned coconut milk
• 1/4 cup maple syrup or other liquid sweetener
• 3 to 4 tbsp lime or lemon juice
• 3 tbsp cornstarch
• 1 tsp vanilla extract

For the caramel topping:

• 1 tbsp maple syrup or other liquid sweetener
• 1/4 cup coconut milk (canned)
• 1 1/2 tbsp brown sugar or date sugar
• 1 heaping tbsp nut butter of choice
• Pinch sea salt

Step 1: Prepare the Flax Eggs

• 2 tbsp ground flaxseed
• 6 tbsp water

In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water.

Whisk together and let the mixture sit for 5 minutes to thicken.

This mixture will serve as your egg replacer for the crust.

Step 2: Make the Pie Crust

• 1 cup gluten-free or all-purpose flour
• 6 tbsp almond meal
• 1 1/2 tbsp softened vegan butter or coconut oil
• 1 1/2 tbsp white sugar
• pinch sea salt
• flax eggs (from Step 1)

In a food processor, add the flour, almond meal, softened vegan butter or coconut oil, white sugar, a pinch of sea salt, and the prepared flax eggs from Step 1.

Process until the dough comes together and crumbles but holds when pressed.

Press the mixture firmly and evenly into the bottom of a 7-inch (or 8-inch) springform pan, then refrigerate the crust while you prepare the filling.

Step 3: Prepare the Apple Pie Filling

• 2 cups water
• 7 tbsp granulated sugar
• 3 1/2 tbsp cornstarch
• 1 tsp ground cinnamon
• pinch sea salt
• pinch nutmeg
• pinch ground cloves
• 1 tbsp lemon or lime juice
• 2 apples, peeled and diced

In a saucepan, whisk together 2 cups water, 7 tablespoons granulated sugar, 3 1/2 tablespoons cornstarch, 1 teaspoon ground cinnamon, a pinch of sea salt, a pinch of nutmeg, and a pinch of ground cloves, along with 1 tablespoon lemon or lime juice.

Once well mixed, bring to a boil.

Add the peeled and diced apples and simmer for 4-5 minutes, stirring occasionally, until the filling thickens slightly.

Remove from heat.

I like to use a mix of lemon and lime juice for a bright, tangy flavor in the apples.

Step 4: Assemble and Chill the First Layers

• apple pie filling (half from Step 3)
• pie crust (from Step 2)
• 2/3 cup soaked cashews

Spread half of the warm apple pie filling (from Step 3) over the chilled pie crust (from Step 2) and smooth it into an even layer using a spatula.

Place the springform pan back in the refrigerator to cool while you prepare the cheesecake layer.

Meanwhile, soak the cashews in hot water for at least 30 minutes (or boil for 15 minutes if short on time) to soften them for blending.

Step 5: Make the Cheesecake Layer

• soaked cashews (from Step 4)
• 5.3 oz firm tofu
• 1/2 cup canned coconut milk
• 1/4 cup maple syrup or other liquid sweetener
• 3 to 4 tbsp lime or lemon juice
• 3 tbsp cornstarch
• 1 tsp vanilla extract

In a blender or food processor, combine the soaked cashews (drained), firm tofu, canned coconut milk, 1/4 cup maple syrup or other liquid sweetener, 3 to 4 tablespoons lime or lemon juice, 3 tablespoons cornstarch, and 1 teaspoon vanilla extract.

Blend until the mixture is completely smooth and creamy with no lumps.

I find that blending for a minute or so and scraping down the sides gives the creamiest texture.

Pour the cheesecake cream over the apple filling in the pan and spread evenly.

Step 6: Bake and Add Remaining Apple Filling

• cheesecake (from Step 5)
• apple pie filling (remaining half from Step 3)

Preheat the oven to 350°F (175°C).

Bake the assembled cheesecake (crust, first half of apple filling, and cheesecake layer) for 45 minutes.

Once done, turn off the oven and crack the door, allowing the cake to rest inside for about 10 minutes.

Remove and let the cheesecake cool at room temperature.

Once cooled, gently spread the remaining half of the apple pie filling (from Step 3) over the cheesecake.

If the filling is too thick, reheat it with a splash of water to make it more spreadable.

Refrigerate the cake to set completely, preferably overnight.

Step 7: Prepare and Drizzle the Caramel Sauce

• 1/4 cup coconut milk (canned)
• 1 1/2 tbsp brown sugar or date sugar
• 1 heaping tbsp nut butter of choice
• 1 tbsp maple syrup or other liquid sweetener
• pinch sea salt

To make the caramel sauce, add 1/4 cup coconut milk, 1 1/2 tablespoons brown sugar or date sugar, 1 heaping tablespoon nut butter of choice, 1 tablespoon maple syrup or other liquid sweetener, and a pinch of sea salt to a saucepan.

Bring to a boil and let simmer for about 5 minutes, stirring occasionally, until thickened.

Drizzle the warm caramel sauce over the chilled cheesecake before serving.

I love to use almond butter for a toasty, rich flavor, but any nut butter will work great.

Decadent Vegan Caramel Apple Cheesecake

Delicious Decadent Vegan Caramel Apple Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 2000 kcal

Ingredients

  

For the crust:

• 1 cup gluten-free or all-purpose flour
• 6 tbsp almond meal
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1 1/2 tbsp softened vegan butter or coconut oil
• 1 1/2 tbsp white sugar
• pinch sea salt

For the apple filling:

• 2 apples, peeled and diced
• 1 tbsp lemon or lime juice
• 2 cups water
• 7 tbsp granulated sugar
• 3 1/2 tbsp cornstarch
• 1 tsp ground cinnamon
• pinch sea salt
• pinch nutmeg
• pinch ground cloves

For the cheesecake layer:

• 5.3 oz firm tofu
• 2/3 cup soaked cashews
• 1/2 cup canned coconut milk
• 1/4 cup maple syrup or other liquid sweetener
• 3 to 4 tbsp lime or lemon juice
• 3 tbsp cornstarch
• 1 tsp vanilla extract

For the caramel topping:

• 1 tbsp maple syrup or other liquid sweetener
• 1/4 cup coconut milk (canned)
• 1 1/2 tbsp brown sugar or date sugar
• 1 heaping tbsp nut butter of choice
• pinch sea salt

Instructions

 

• In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Whisk together and let the mixture sit for 5 minutes to thicken. This mixture will serve as your egg replacer for the crust.
• In a food processor, add the flour, almond meal, softened vegan butter or coconut oil, white sugar, a pinch of sea salt, and the prepared flax eggs from Step 1. Process until the dough comes together and crumbles but holds when pressed. Press the mixture firmly and evenly into the bottom of a 7-inch (or 8-inch) springform pan, then refrigerate the crust while you prepare the filling.
• In a saucepan, whisk together 2 cups water, 7 tablespoons granulated sugar, 3 1/2 tablespoons cornstarch, 1 teaspoon ground cinnamon, a pinch of sea salt, a pinch of nutmeg, and a pinch of ground cloves, along with 1 tablespoon lemon or lime juice. Once well mixed, bring to a boil. Add the peeled and diced apples and simmer for 4-5 minutes, stirring occasionally, until the filling thickens slightly. Remove from heat. I like to use a mix of lemon and lime juice for a bright, tangy flavor in the apples.
• Spread half of the warm apple pie filling (from Step 3) over the chilled pie crust (from Step 2) and smooth it into an even layer using a spatula. Place the springform pan back in the refrigerator to cool while you prepare the cheesecake layer. Meanwhile, soak the cashews in hot water for at least 30 minutes (or boil for 15 minutes if short on time) to soften them for blending.
• In a blender or food processor, combine the soaked cashews (drained), firm tofu, canned coconut milk, 1/4 cup maple syrup or other liquid sweetener, 3 to 4 tablespoons lime or lemon juice, 3 tablespoons cornstarch, and 1 teaspoon vanilla extract. Blend until the mixture is completely smooth and creamy with no lumps. I find that blending for a minute or so and scraping down the sides gives the creamiest texture. Pour the cheesecake cream over the apple filling in the pan and spread evenly.
• Preheat the oven to 350°F (175°C). Bake the assembled cheesecake (crust, first half of apple filling, and cheesecake layer) for 45 minutes. Once done, turn off the oven and crack the door, allowing the cake to rest inside for about 10 minutes. Remove and let the cheesecake cool at room temperature. Once cooled, gently spread the remaining half of the apple pie filling (from Step 3) over the cheesecake. If the filling is too thick, reheat it with a splash of water to make it more spreadable. Refrigerate the cake to set completely, preferably overnight.
• To make the caramel sauce, add 1/4 cup coconut milk, 1 1/2 tablespoons brown sugar or date sugar, 1 heaping tablespoon nut butter of choice, 1 tablespoon maple syrup or other liquid sweetener, and a pinch of sea salt to a saucepan. Bring to a boil and let simmer for about 5 minutes, stirring occasionally, until thickened. Drizzle the warm caramel sauce over the chilled cheesecake before serving. I love to use almond butter for a toasty, rich flavor, but any nut butter will work great.