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A slice of Salted Caramel Vegan Apple Crumble Cheesecake with caramel drizzle on a plate
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Salted Caramel Vegan Apple Crumble Cheesecake

Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings: 12 servings
Calories: 485kcal

Ingredients

  • 250 g vegan graham crackers or Biscoff biscuits, crushed
  • 80 g vegan butter, melted
  • 400 g raw cashews, soaked in hot water for 2 hours and drained
  • 400 ml full -fat coconut cream, chilled
  • 120 ml pure maple syrup
  • 60 ml fresh lemon juice
  • 1 tbsp vanilla extract
  • 3 large Granny Smith apples, peeled and diced
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 80 g rolled oats
  • 60 g all -purpose flour
  • 50 g light brown sugar
  • 60 g cold vegan butter, cubed
  • 100 ml coconut cream (for caramel)
  • 100 g coconut sugar (for caramel)
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 175°C (350°F) and grease a 9-inch springform pan.
  • Combine biscuit crumbs with melted vegan butter and press firmly into the base of the pan. Bake for 10 minutes and let cool.
  • Sauté diced apples with 2 tbsp coconut sugar and cinnamon in a skillet over medium heat for 8 minutes until softened.
  • Process soaked cashews, 400ml coconut cream, maple syrup, lemon juice, and vanilla in a high-speed blender until completely smooth.
  • In a bowl, combine oats, flour, and brown sugar, then cut in the cold vegan butter cubes until a crumbly texture forms.
  • Pour the cheesecake filling over the crust, distribute the sautéed apples evenly on top, and cover with the crumble mixture.
  • Bake for 50 minutes until the edges are set and the crumble is golden brown.
  • Prepare caramel by simmering 100ml coconut cream and 100g coconut sugar in a saucepan for 7 minutes until thickened, then stir in sea salt.
  • Cool the cheesecake at room temperature, refrigerate for 6 hours to set, and drizzle with salted caramel before serving.