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Hand with Fork Digging into a Slice of Vegan Caramel Apple Cheesecake on a Plate
Caramel Apple Vegan No-Bake Cheesecake
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
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.
Course: Dessert
Cuisine: American
Servings: 12
Calories: 622 kcal
Author: Alissa
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
Make the Graham Cracker Crust
  1. 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
  1. 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
  1. Place all ingredients into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.
  2. Spread mixture in an even layer over caramel and peanuts.
  3. 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
  1. 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.
  2. Spread over cheesecake layer once set.
Make the Peanut Drizzle
  1. Stir ingredients together in small bowl, thinning with as much water as needed. Drizzle over apple topping.
Nutrition Facts
Caramel Apple Vegan No-Bake Cheesecake
Amount Per Serving
Calories 622 Calories from Fat 356
% Daily Value*
Fat 39.6g61%
Saturated Fat 21.7g109%
Sodium 281mg12%
Potassium 500mg14%
Carbohydrates 66.2g22%
Fiber 5.9g24%
Sugar 43.1g48%
Protein 8.3g17%
Calcium 50mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.