Caramel Apple Vegan No-Bake Cheesecake

Hand with Fork Digging into a Slice of Vegan Caramel Apple Cheesecake on a Plate

5 from 2 votes

Caramel Apple Vegan No-Bake Cheesecake

Graham cracker crust is layered with date caramel, roasted peanuts, and creamy cashew-based vegan no-bake cheesecake topped with tender chunks of cinnamon-simmered apples and a rich peanut butter drizzle.

Prep Time30

Cook Time8

Total Time38

Course: Dessert

Cuisine: American

Servings:

Calories: 622kcal

Author: Alissa

Ingredients

For the Graham Cracker Crust

2 cups vegan graham cracker crumbs
½ cup coconut oil melted
¼ cup brown sugar

For the Date Caramel Peanut Layer

2 cups pitted dates
3 tbsp. coconut oil melted
3-4 tbsp. water
¾ cup roasted and salted peanuts chopped

For the Cheesecake Layer

2 cups raw cashews soaked in water 4-8 hours, drained and rinsed
½ cup unflavored soy or almond milk
½ cup maple syrup
½ cup coconut oil melted
2 tbsp. lemon juice
2 tsp. vanilla extract
½ tsp. salt

For the Apple Topping

2 medium apples peeled and diced
¼ cup maple syrup
¼ cup water
1 tsp. cinnamon
pinch salt

For the Peanut Drizzle

2 tbsp. creamy peanut butter
1 tbsp. maple syrup
2-3 tbsp. water as needed

Instructions

Make the Graham Cracker Crust

Preheat oven to 400°. Stir all ingredients together in a medium mixing bowl. Firmly press mixture into the bottom of a 9 inch springform pan. Bake until lightly browned, about 8 minutes. Transfer to cooling rack and allow to cool.

Make the Date Caramel Peanut Layer

While the crust bakes, place the dates into a small saucepan and cover with water. Bring to a simmer and cook for 5 minutes. Remove from heat and drain. Allow to cool for a few minutes. Place dates into food processor bowl with coconut oil. Blend until smooth, stopping to scrape down sides of bowl as needed and thinning with water as needed, until a smooth paste is formed. Spread mixture in an even layer over crust. Sprinkle with peanuts.

Make the Cheesecake Layer

Place all ingredients into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.
Spread mixture in an even layer over caramel and peanuts.
Place cheesecake into refrigerator and chill for 3-4 hours, until set. You can speed things up by placing it in the freezer for the first hour.

Make the Apple Topping

Place all ingredients into medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Allow to simmer, uncovered, until apples are tender and most of the liquid has cooked off, about 10-12 minutes. Remove from heat and allow to cool.
Spread over cheesecake layer once set.

Make the Peanut Drizzle

Stir ingredients together in small bowl, thinning with as much water as needed. Drizzle over apple topping.

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