The filling gets its apple flavor from unsweetened apple purée, while vegan cream cheese and cashews give it a creamy, rich texture. On top, the caramel is cooked to a specific temperature so it stays thick and soft, while the apple slices are sautéed just until tender rather than cooked down until mushy.
If you want something more traditional, try my vegan apple pie. Or browse all of my vegan cheesecake recipes for more baked, no-bake, fruity, and seasonal options.
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Why this recipe works
- Apple flavor in the cheesecake itself. Unsweetened apple purée is blended directly into the filling, while sautéed apples on top give you a second layer of apple flavor and texture.
- Creamy but firm enough to slice. Cashews add body and creaminess, vegan cream cheese brings the familiar cheesecake tang, and coconut oil helps the filling set once chilled.
- The caramel stays soft. Cooking it to 220°F (105°C) gives it a thick caramel consistency without taking it into hard-caramel territory.
- It's made for preparing ahead. The cheesecake base needs several hours in the freezer to set, so you can easily make that part the day before you plan to serve it.
Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Vegan cream cheese: This gives the filling its tangy cheesecake flavor. Use one with a thick, creamy consistency rather than an especially loose or whipped-style spread.
Cashews: These add richness and body to the filling. They need to be thoroughly softened before blending - soak them in cold water for around 4 hours or cover them with boiling water for about an hour, then drain well.
Unsweetened apple purée: This is what brings apple flavor to the cheesecake filling. Use plain unsweetened applesauce or apple purée with a thick, spoonable consistency rather than one that is especially watery.
Coconut oil: This isn't just adding richness. It firms as it chills and gives this no-bake cheesecake enough structure to slice cleanly, so I wouldn't leave it out.
Apples: I prefer sweet-tart varieties that soften while still holding their shape, such as Honeycrisp, Pink Lady, Braeburn, or Fuji. Save softer apples for recipes where you actually want the fruit to break down.
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How to make it
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
Press the crust firmly into the pan so it holds together cleanly once sliced.
For the filling, blend until it looks completely smooth and glossy with no graininess from the cashews. If it still looks rough, keep blending and scrape down the sides rather than adding extra liquid, which can make the cheesecake harder to set.
Freeze the cheesecake until the center feels fully firm before unmolding.
For the caramel, use a thermometer and cook it to 220°F (105°C). It will still look fairly fluid while hot, but it thickens as it cools, so let it reach room temperature before adding it to the cheesecake.
Cook the apples only until tender but still holding their shape. Lift them out of any excess cooking liquid and let them cool completely so they don't make the topping watery.
Unmold the cheesecake while still frozen, then let it soften before serving. Add the cooled caramel and apples once everything is at the right temperature.
Christina's Recipe Tips
Give the cashews enough soaking time. If they still feel firm before blending, the filling is much more likely to retain a grainy texture.
Use a thermometer for the caramel. This is much more reliable than judging it by color or thickness while hot.
Don't overcook the apples. You want tender slices on top of the cheesecake, not an apple compote.
Make the cheesecake base ahead. Let it set overnight in the freezer, then prepare and cool the toppings separately before assembling.
Store the toppings separately if freezing. The untopped cheesecake can be frozen for up to 2 months. Once topped with caramel and apples, keep it covered in the refrigerator and enjoy within 3 days.
If you prefer a baked version with a crunchy topping, try my apple crumble cheesecake.
Frequently Asked questions
Yes. Make and freeze the cheesecake base the day before, then prepare the caramel and apples separately and add them once completely cool. This is actually the easiest way to make the recipe for entertaining.
Yes, as long as it's unsweetened and fairly thick. If your homemade apple purée is very loose or watery, cook it down first and let it cool completely before adding it to the filling.
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📖 Recipe
No Bake Caramel Apple Cheesecake
Ingredients
Crust
- 140 g (14) gingersnap cookies or other vegan cookies (digestive biscuits or vegan graham crackers, Biscoff)
- 50 g (½ cup) pecans
- 1 teaspoon (1 teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) sea salt
- 70 g (2.5 oz) vegan butter
Cheesecake filling
- 200 g (1 ½ cups) cashews soaked *see recipe notes
- 300 g (10.58 oz) vegan cream cheese
- 300 g (10.58 oz) apple puree or unsweetened apple sauce
- 60 g (⅕ cup) pure maple syrup add less if preferred
- 25 g (2 tablespoons) coconut sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 70 g (2.5 oz) coconut oil solid
Caramel sauce
- 200 g (7 oz) vegan condensed milk
- 100 g (0.45 cups) light brown sugar
- 80 g (2.82 oz) vegan butter
- ½ teaspoon (½ teaspoon) sea salt
Apple topping
- 2 apples Honeycrisp, Pink Lady, Braeburn, or Fuji
- 40 g (1.4 oz) vegan butter
- 30 g (2.5 tablespoons) soft brown sugar
- 20 g (2 tablespoons) pecans optional
Instructions
- Prep: Line the base of a 7-inch or 8-inch cake tin with a removable base with parchment paper.
- Make the crust: Add the cookies, pecans, cinnamon, and salt to a food processor and blend until finely ground. Add the butter and blend again until the mixture comes together into a soft, slightly sticky dough. Press the mixture evenly into the base of the prepared tin, using a spatula or the bottom of a flat glass to smooth and compact it. Place in the freezer while you prepare the filling.
- Make the filling: Add all of the ingredients to a high-speed blender and blend for several minutes, until completely smooth and creamy with no lumps. Pour the filling over the crust and freeze for at least 4 hours, or overnight.
- Remove from the tin: Once set, remove the cheesecake from the tin while still frozen. If needed, wrap a warm, damp cloth around the sides of the tin for a few seconds to help loosen it.
- Make the caramel: Meanwhile, add all of the caramel ingredients to a saucepan and bring to a simmer over medium heat, stirring until combined. Insert a candy thermometer, then stop stirring and continue to simmer until the caramel reaches 220°F (105°C). Remove from the heat and allow it to cool to room temperature.
- Cook the apples: Cut the apples into ¼-inch (½ cm) thick slices. Melt the butter and sugar in a skillet over low heat, then add the apples and cook for a few minutes, tossing regularly, until softened but still holding their shape. Remove the apples from the cooking liquid and transfer them to a plate to cool.
- Assemble: Remove the cheesecake from the tin at least 1 hour before serving and allow it to defrost. Pour the caramel over the top, reserving about a quarter for serving. Arrange the sautéed apples over the caramel and finish with the chopped pecans.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 3 days. To freeze, leave off the caramel and sautéed apple toppings and add them once the cheesecake has defrosted and is ready to serve.
Notes
- Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Alternatively, soak them in boiling water for 1 hour.
- Apple puree: If you don't have access to apple puree or sauce, you can make your own homemade unsweetened apple sauce.
- Gluten-free option: Swap out the biscuits for gluten-free cookies or use more pecans.
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Adoro cheesecake e este com maçãs está fantástico.
Bom ano.