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This caramel apple cheesecake with a homemade apple pie filling and caramel sauce is a wonderful dessert for the holidays. It’s rich, creamy, thick, flavorful, and tasty! The recipe is vegan (dairy-free, egg-free) and gluten-free!
Vegan Apple Pie Cheesecake With Caramel
I love vegan cheesecakes because they remind me of my childhood. Cheesecakes are (besides chocolate cake) one of my most favorite desserts. Making a vegan cheesecake is easier than you might think. I already shared a couple of recipes on my blog and I will link them below.
The combination of apple, caramel, and cheesecake is simply heaven! You should definitely give it a try if you love apple pie or if you are looking for a vegan dessert for the holidays!
How To Make Caramel Apple Cheesecake?
This recipe isn’t complicated at all, however, please keep in mind that this is not a quick 3-ingredient recipe. It takes a while to whip up this deliciousness, but it’s so worth it!
STEP 1: Make the gluten-free vegan pie crust first. It’s super simple, as you just need to process all ingredients in a food processor until the dough crumbles but holds together.
STEP 2: Press the pie crust into the bottom of a 7-inch springform and put the springform into the refrigerator.
STEP 3: Next, make the vegan apple pie filling. You can use store-bought apple pie filling, but homemade is much better and it only takes 5 minutes to make it. Add all ingredients (except the diced apples) to a saucepan and bring the mixture to a boil. Add the diced apples and simmer for about 4-5 minutes, stirring occasionally.
STEP 4: Transfer half of the apple pie filling onto the pie crust and spread it evenly with a spatula. Put the springform into the refrigerator. Preheat oven to 350 degrees F (175 degrees C).
STEP 5: For the vegan cheesecake layer, simply process all ingredients in a food processor or blender until completely smooth, creamy, and lump-free. Check the photos below to see how the cream should look like.
STEP 6: Pour the cheesecake cream onto the apple pie filling and spread it evenly.
STEP 7: Bake the vegan cheesecake in the oven for 45 minutes, then turn off the oven. Leave the cake in the oven but crack the door for about 10 minutes. Please note that the center of the cake will still be jiggly which is normal though. It will set later in the refrigerator.
STEP 8: Let the cheesecake cool at room temperature (which will take a couple of hours). Then add the second half of the apple pie filling on top and spread it carefully. Refrigerate the cake to set completely. It’s best to leave it there overnight.
STEP 9: Make the homemade caramel sauce and drizzle it on top.
Which Tofu? Soy-Free Version?
I have made a couple of vegan cheesecakes before and had the best result with a combination of cashews and tofu. I prefer silken tofu as it’s pretty much tasteless and the cheesecake cream turns out very smooth, almost velvety. This time I used regular tofu though because I ran out of silken tofu. Also, I know that some people can’t buy silken tofu, so regular tofu is a great alternative.
If you want to make a soy-free version or a nut-free version, then please check out the recipe and the recipe notes of this Lemon Cheesecake Tart.
How To Bake A Caramel Apple Cheesecake?
I recommend baking the cheesecake with a water-filled ceramic bowl underneath (you can use any other oven-safe dish, e.g. a baking pan). Check the following picture to see what I mean:
It will create steam which will keep the cheesecake from drying out and cracking (that’s the experience I made)!
This Vegan Apple Pie Cheesecake Is:
- Dairy-free
- Egg-free
- Gluten-free
- Healthier than most apple caramel cheesecakes
- Perfect for the holidays
- Can be made refined sugar-free
How To Store?
Leftovers can be stored covered in the fridge for up to 4-5 days.
Should you give this caramel apple cheesecake a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! 🙂
If you like vegan cheesecakes, definitely also check out the following delicious gluten-free & vegan recipes:
- Lemon Cheesecake Tart
- Baked Vegan Cheesecake
- Raw Blueberry Cheesecake
- Strawberry Coconut Cheesecake Bars
- Fruity Cheesecake
- Vegan Key Lime Pie
- Vegan Cheesecake Tarts
Vegan Caramel Apple Cheesecake
Ingredients
Crust:
- 1 cup (120 g) gluten-free flour (*see recipe notes)
- 6 tbsp (40 g) almond flour (*see recipe notes)
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- 1 1/2 tbsp (20 g) vegan butter (softened) or coconut oil
- 1 1/2 tbsp (20 g) granulated sugar (*see recipe notes)
- Pinch of sea salt
Apple Pie Filling:
- 2 (360 g) apples peeled, cored, and diced
- 1 tbsp lemon juice or lime juice
- 2 cups of (480 ml) water
- 7 tbsp (84 g) granulated sugar (*see recipe notes)
- 3 1/2 tbsp (28 g) cornstarch (*see recipe notes)
- 1 tsp cinnamon
- Pinch of sea salt
- Pinch of nutmeg
- Pinch of ground cloves
Cheesecake Layer:
- 5.3 oz (150 g) tofu firm (*see recipe notes)
- 2/3 cup (100 g) cashews soaked (*see recipe notes)
- 1/2 cup (120 ml) coconut milk canned
- 1/4 cup (85 g) maple syrup or any other liquid sweetener
- 3-4 tbsp lime juice or lemon juice
- 3 tbsp (25 g) cornstarch (*see recipe notes)
- 1 tsp vanilla extract
Caramel Sauce:
- 1 tbsp (20 g) maple syrup or any other liquid sweetener
- 1/4 cup (60 ml) coconut milk canned
- 1 1/2 tbsp (20 g) brown sugar or date sugar
- 1 slightly heaped tbsp (20 g) nut butter of choice
- Pinch of sea salt
Instructions
- I recommend using a kitchen scale for this recipe. Check out the easy-to-follow step-by-step process shots above in the blog post.
Pie Crust
- To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 6 tablespoons of water and mix with a whisk. Set aside for 5 minutes.
- Process all ingredients for the pie crust in a food processor until the dough crumbles but holds together.
- Press the pie crust into the bottom of a 7-inch (18 cm) springform and put the springform into the refrigerator.
Vegan Apple Pie Filling
- Next, make the vegan apple pie filling. You can use store-bought apple pie filling, but homemade is much better and it only takes 5 minutes to make it. Add all ingredients (except the diced apples) to a saucepan and bring the mixture to a boil. Add the diced apples and simmer for about 4-5 minutes, stirring occasionally.
- Transfer half of the apple pie filling onto the pie crust and spread it evenly with a spatula. Put the springform into the refrigerator. Preheat oven to 350 degrees F (175 degrees C).
Vegan Cheesecake Layer
- Soak cashews in hot water for at least 30 minutes (if you are in a hurry, you could also boil them for 15 minutes).
- For the vegan cheesecake layer, simply process all ingredients in a food processor or blender until completely smooth, creamy, and lump-free. Check the photos above in the blog post to see how the cream should look like.
- Pour the cheesecake cream onto the apple pie filling and spread it evenly.
- Bake the vegan cheesecake in the oven for 45 minutes, then turn off the oven. Leave the cake in the oven but crack the door for about 10 minutes. If you are using a bigger or smaller springform you will need to adjust the baking time. Please note that the center of the cake will still be jiggly which is normal though. It will set later in the refrigerator.
- Let the cheesecake cool at room temperature (which will take a couple of hours). Then add the second half of the apple pie filling on top and spread it carefully. You might need to reheat the apple pie filling with a little water to make it spreadable again. Refrigerate the cake to set completely. It's best to leave it there overnight.
Caramel Sauce
- Make the homemade caramel sauce by adding all ingredients to a saucepan. Bring to a boil on the stove and let simmer for about 5 minutes. Drizzle the caramel on top of the cake. Enjoy! Store leftovers covered in the refrigerator for up to 4-5 days.
Notes
- Sweetener: Any granulated sweetener can be used. Some other examples are Xylitol*, Erythritol, coconut sugar, regular sugar or date sugar. *Desserts with Xylitol should be never given to dogs.
- Cornstarch: You can use arrowroot flour instead.
- Gluten-free flour blend: I used 1/2 cup (80 g) rice flour and 5 tbsp (40 g) tapioca flour (cornstarch is fine too). A store-bought gluten-free flour blend (with similar ingredients) should work as well.
- Almond flour: To make the recipe nut-free, you can use ground shredded unsweetened coconut. Simply process it in a blender or electric coffee/spice grinder.
- Tofu: You can use one package (12.3 oz or 350 g) of firm silken tofu instead of regular tofu. Leave out the canned coconut milk if you use silken tofu. If you want to make a soy-free version or a nut-free version, then please check out the recipe and the recipe notes of this Lemon Cheesecake Tart.
- Recipe serves 10. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
I’m making the pie right now, but concerned about the cheesecake layer – it looks way thinner than on the images. I’m soaking some extra cashews now to thicken it a bit? Or should I just continue and bake it?
Hello Vera, did you use firm tofu? If it looks A LOT thinner, then I suggest adding a bit more cashews. However, if it’s just slightly thinner, then I think it should turn out fine. 🙂
I am excited to try and make this! Before I do I was just wondering if using a regular egg as opposed to a flax egg will still turn out ok?
I think that should work (of course, I never tried it). 🙂
Hi Ela!
Can I use 9” spring form? Or will it be too wide?
I believe it would be too wide. 🙂
I’m allergic to coconut, think oat milk would be a good substitute?
Hi Jamie! You can use oat milk for the caramel sauce. You can also use oat milk for the cheesecake layer, but I would recommend adding 2 tablespoons of oil or vegan butter in addition because canned coconut milk contains a lot more fat than oat milk. 🙂
This recipe looks amazing. I am allergic to cashews. Is there any way this recipe could be made without them?
Hi Nancy, you can try using soaked sunflower seeds (it might turn out less creamy though). 🙂
Best apple cheesecake ever! Thanks a lot 🙂
I am so glad you loved the recipe! 🙂
Dnes jsem koláč dělala,nyní se chladí v lednici,nemohu se dočkat rána, až ho nakrojim. Děkuji za inspiraci.
Jsem moc ráda, ze se ti kolác povedl a tesí mne, ze jsem te inspirovala. 🙂
HI ELA! Thank you for sharing the recipe! Im making it right now I just took it out of the oven after 45 min and when I stick the knife inside the cheesecake it comes really wet, is that how its suppose to be……? It doesn’t have a cake like consistency…….Txs!
Hi Maria! No, it shouldn’t be wet. The edges should be slightly firm but the center will still be soft/jiggly but not wet.
Hi-just made this, haven’t tasted it yet but looks yummy! One question- the ingredient list calls for 5.3 ounces of tofu- then in the comments it says 12.3…?? I ended up using a pound and it’s a taller cake- but what is the correct amount?
Thanks!!
Hi Donna, there is a huge difference between firm tofu and silken tofu. If using firm tofu, the correct amount is 5.3 ounces. If using silken tofu (which contains a lot of water and is much softer) you will need to use 12.3 ounces. Hope this helps! 🙂
Hmm Im not sure about if I like it or not. I probably was to exited for it. If you eat all the layers together its tasty but you wont be able to eat much. Im not sure if cooking the cheesecake layer a bit too much can make it too hard. Mine was probably already backed after 30 min but I really wanted to do it how you said. I mean after 45 it was a little brown thats it. But also in the middle. I personally also feel like you really can taste the rice out of the pie crust and the tofu out of the tofu layer. But only if you don’t eat all the layers together. To me its a bit dry and heavy but it could also be better with the soy free version… Idk….
Hi Nina, the baking time depends on your oven (every oven is different) and also on the size of the pan. If you believe it was done after 30 minutes already, you should have turned off the oven. 🙂
I really love cheesecake, especially with apples! Lots of love, Bianca
It’s very delicious indeed! Glad you like it as well. 🙂
Usually a fan of your recipe, but this one did not work out at all. Followed the recipe exactly with no substitutions. Too many issues….1) the crust did not come together in a crumble…was more doughy 2) then cheesecake layer tasted like tofu (used silken) and 3) did not ‘set’, 4) when cutting the cake, the cheesecake layer kind of separated from the rest. On the positive, the apple sauce and caramel were good. But in general…this is going to be very difficult to finish as no one liked it (they took the apple layer and ate that). Way to heavy (like in weight heavy rather than somewhat more creamy cheesecake). Sorry!
To clarify: I added the top apple layer before baking.
Hi! I made this creation and It was fun. Some choices I made can be improved though. First; my spring form was larger so I when increasing ingredients for that I discovered that 3 flax eggs instead of two made a huge difference.and I must’ve forgotten to increase sugar. After adding the other dry ingredients I got a reasonable pie shell but it could’ve been sweeter.
I chose a firm silken tofu and omitted coconut milk, I think it would have been better with some coconut cream or milk.
I wish I had soaked the cashews over night or at least longer, my food processor might not be the best.
I was too stingy with vanilla and next time I might add an itty bit of bitter almond extract.
I really loved the caramel sauce but wondered how you drizzled it so finely? Mine came out thick (cause I used coconut cream) so it wasn’t really drizzled; more like spooned out. I’m gonna find and learn how to use one of those spritz-things sometime.
Finally, I totally missed the instruction to add the top apple layer after the oven bake, but it was alright anyway.
Stay inspiring, Ela! Thanx!
Thanks for your thorough feedback, Jessica! I used coconut milk (not cream) for the caramel sauce, therefore it wasn’t thick. The thickness also depends on how long you let it simmer. 🙂
Oh, cool. Also, I would like to add that my cake got way better about 36 hours after I made it (I had a great slice for breakfast ?). I’ve tried freezing a slice too, to see how it thaws out.
That’s awesome! Thanks for the updated feedback, Jessica! 🙂
Hi! Thus recipe looks fantastic! I just wanted to know if I can switch to regular flour? I am not gluten-free therefore I do not have rice flour…
Thank you! I will give it a try in the next days!
Hi Clem, I think that should be fine! I hope you will love the recipe. 🙂
This looks amazing! Will be giving it a go at the weekend!
Great! I hope you will like it, Rachael! 🙂
Wow! 😀 Kann man auch Tapiokastärke statt Maisstärke bzw Pfeilwurz verwenden?
Hallo Antonia, schau mal bei den “recipe notes” dort steht alles. 🙂 Das Rezept findest du außerdem auch auf Deutsch. 🙂
Thank you so much for sharing.
You are very welcome, Sandra.
Omg. Definitely I’m going to do this.
Can you please show me in a picture how to put this recommendation “I recommend baking the cheesecake with a water-filled ceramic bowl underneath (you can use any other oven-safe dish, e.g. a baking pan). It will create steam which will keep the cheesecake from drying out and cracking (that’s the experience I made)!”
Hi Natalia! Sorry if it wasn’t clear what I mean. I just took a picture with my phone and uploaded it. Check this photo.
I hope this helps. 🙂
thank you so much, it helped 🙂
You are welcome, Natalia. ?