Vegan Salted Caramel Cheesecake
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Vegan salted caramel apple cheesecake because one shouldn’t have to choose between apple pie and cheesecake dreams. It’s like the two had a perfect baby sprinkled with a crisp streusel topping cradled in a Biscoff crust then drenched in the most luscious homemade salted caramel.
Salted Caramel Cheesecake
The only vegan cheesecake recipe you need and as far as I’m concerned this recipe is the BEST and should be treated as a priceless National treasure. Incredibly easy to make and baked in a spring form pan for no mess easy release. An all time favorite dessert draped in salted caramel that the entire family will love. A must have addition for every special occasion or just because it’s the weekend.
The Crust
It doesn’t get much easier than a Biscoff crust! The cookies come in a super convenient 8.8 oz package which is exactly the amount you’ll need here. Pulse them all in the food processor until you get fine crumbs then mix it well with some melted vegan butter. No added sugar needed, it’s really the perfect crust, all you need to do it pack it tightly in the bottom of a 9 inch spring form pan and pre-bake for 10 minutes before adding all the fillings.
Vegan Cheesecake Filling
Raw cashews are blended with freshly squeezed lemon juice and water until silky smooth. Naturally sweetened with maple syrup and a touch of vanilla this filling has the perfect tang and is everything you could expect from an exquisite cheesecake. Pour straight into the baked crust and top with the apples.
The Apple Topping
Tart green apples tossed with some brown sugar, lemon juice and the usual apple pie suspects like cinnamon and nutmeg. I always add a little extra vanilla whenever I can because why not..? Vanilla is the most complex flavor in the pantry and makes everything better and luxe.
Streuesel Topping
A mixture of flour, quick oats and sugar in which you’ll cut in some vegan butter util it resembles coarse clumps of wet sand. Try to work quick so the mix stays cold, however if you feel you overdid it just pop it in the freezer for 5 to 10 minutes before sprinkling it over the apples and just before baking.
Salted Tahini Caramel
It’s a thick and creamy tahini caramel that sets beautifully in the fridge with the most perfect texture. You’ll want to work on it while the cheesecake is baking so it has plenty of time to cool off. When adding in the water make sure to do so slowly a little bit at a time as not to shock the melted sugar (watch VIDEO). Once incorporated you’ll whisk in the tahini and cook for a few minutes until everything is silky smooth. You can do this! WAIT until your cheesecake has cooled off completely before drizzling it all over the top. You will have leftover caramel which can be stored in the fridge for a couple of weeks and reheated in the microwave in 20 seconds increments.
On Storage
Refrigerate your cheesecake for up to a week (just because I’m not the FDA). Best to slice it in individual portions and store in lidded containers. You could even freeze them if desired and thaw out in the fridge or on the kitchen counter for about an hour or so before serving.
Vegan Desserts
- Best Vegan Brownies
- Vegan Ricotta Apple Pie
- Nutty Cookies
- Healthy Black Bean Brownies
- Chocolate Bread
- Pumpkin Crunch Cake
- Vegan Christmas Cookies
- No Bake Peanut Butter Cookies
- Vegan Lemon Olive Oil Cake
- Lemon Loaf with Pink Lemonade Icing.
How to Make Vegan Salted Caramel Cheesecake
Vegan Salted Caramel Cheesecake
Ingredients
The Biscoff Crust
- 8.8 oz Biscoff cookies
- 5 Tbsp vegan butter melted
Apple Filling
- 2 cups diced green apples peeled
- 2 tsp freshly squeezed lemon juice
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Grating of nutmeg tiny pinch
Streusel Topping
- 3 Tbsp all purpose flour
- 1/3 cup rolled oats
- 3 Tbsp brown sugar
- 2 Tbsp vegan butter (chilled + cut into small cubes)
Vegan Cheesecake Filling
- 2 cups raw cashew pieces
- 2 juicy lemons squeezed
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- 3/4 cups water
Vegan Salted Caramel
- 1 cup granulated sugar
- 2/3 cup hot water
- 2/3 cup tahini
- Sea salt flakes
Instructions
- Make the Crust: Grind up the Biscoff cookies in the food processor into fine crumbs. Transfer to a mixing bowl and stir in the melted butter until fully incorporated and a thick mixture is formed.8.8 oz Biscoff cookies, 5 Tbsp vegan butter
- Press the crumb crust into the bottom of an ungreased an 8 or 9 inch spring form pan. Using medium pressure pack it into the bottom until compact. I use use my hand but you can use the bottom of a measuring cup or glass to smooth it out.
- Preheat oven to 350”F
- Place the spring form pan on top of a parchment lined rimmed baking dish and bake the crust in the preheated oven for 10 minutes to set. Remove pie crust from the oven and allow to cool.
- Turn down the heat to 325”F.
- Make Cheesecake Filling: Meanwhile soak the cashews in hot boiling water for 20 minutes. Drain and transfer to a powerful blender (such as a Vitamix) and process until silky smooth with the lemon, maple, vanilla and water.1 tsp vanilla extract, 2 cups raw cashew pieces, 2 juicy lemons, 1/3 cup maple syrup, 3/4 cups water, 2 tsp vanilla extract
- Pour the cheesecake layer into the crust.
- Combine the apples with the spices and spoon the apple mixture over the top of the cheesecake layer.2 cups diced green apples, 2 Tbsp brown sugar, 1/2 tsp cinnamon, Grating of nutmeg, 2 tsp freshly squeezed lemon juice
- Streusel Topping: Combine the flour, oats and sugar then cut in the butter with your hands or a fork or pastry cutter until it resembles coarse clumps of sand. (If you feel you overworked the butter just pop it in the freezer for 5 minutes to chill again before baking). Sprinkle the streusel topping over the apples3 Tbsp all purpose flour, 1/3 cup rolled oats, 3 Tbsp brown sugar, 2 Tbsp vegan butter
- Bake the cheesecake for 45 minutes or until set.
- Remove the cheesecake pie from oven and transfer to a cooling rack for an hour or so until cooled. Refrigerate for another hour until fully chilled. While the pie is chilling make the caramel and then drizzle all over the cheesecake to your liking. Refrigerate!
Make the Caramel
- In a medium sauce pot heat up the sugar on medium heat. Once you see the sugar starting to melt kind of move the pan around some to give the sugar some movement but without actually stirring yet. Continue cooking 3 to 5 minutes until the sugar is completely liquified with an amber color.1 cup granulated sugar
- Slowly add in the water (not all at once) then all the tahini. Bring the mixture to a simmer and whisk heavily for a few minutes until completely blended and smooth. Sprinkle in a good pinch of sea salt flakes or “Fleur the Sel”.2/3 cup hot water, 2/3 cup tahini, Sea salt flakes
Video
Notes
- About the Crust - It doesn't get much easier than a Biscoff crust! The cookies come in a super convenient 8.8 oz package which is exactly the amount you'll need here. Pulse them all in the food processor until you get fine crumbs then mix it well with some melted vegan butter. No added sugar needed!
- Variation - Graham crackers can be used in lieu of Biscoff cookies, just remember you will want to add some sugar 3-4 Tbsp or to your taste.
This is the most incredibly delicious thing I have ever made and eaten. I’m going to bring it all holiday dinners from today on, it’s perfect! I was worried my caramel was ruined. When adding the water but I stuck with it and kept whisking and simmering down with the tahini and it came out perfect. I can’t believe I made this, thank you for your recipe!
This is the best thing I’ve ever eaten, the balance of flavors and textures here is heavenly I’m so glad I made this, it’s so much easier to make than you may think. Definitely make this!