The best vegan salted caramel apple cheesecake! It’s smooth and creamy topped with a perfect apple pie filling and crisp streusel topping set in a Biscoff crust and drenched in the most luscious homemade salted caramel from scratch!
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 apples
3 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.