Raw Caramel Apple Cheesecake

I have been waiting to make raw caramel apple cheesecake since last year.  I do not know why I did not get around to it then, but I decided that it needed to happen this weekend.  I thought about a few different ways I could have made it, one involved no streusel and just apples and caramel, but the streusel loving girl that I am I went for the one with the streusel.  You see, to me a dessert needs to be balanced. This one needed to have all the elements, creamy, gooey and crunchy.
I decided that the cheesecake needed to be layered as well with caramel, apples, and streusel in the middle as well as on top.  I even used flavorful local honeycrisp apples to make the cake extra delicious.
Biting into this cheesecake was like a taste of autumn on a cloud.  So delicious and so balanced sweet and a little tart, gooey, smooth and crunchy.  It was like cheesecake had a baby with my favorite type of apple pie (caramel with streusel).

Raw Caramel Apple Cheesecake
Makes one 6 inch cake

1/2 cup sprouted buckwheat, dried in the dehydrator
1 cup dried finely shredded coconut
1/2 cup ground flaxseed
1/8 teaspoon sea salt
1 tsp cinnamon
3/4 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)

Raw Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
2 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water

Cheesecake filling:
4 cups young coconut meat*
1/2 cup coconut water
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1 tsp maple extract
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
Apple Filling:
2 apples, sliced
2 cups dried apple, soaked in water until soft and drained well
1 Tbsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract plus the seeds of one vanilla bean (bean optional)
2 tsp cinnamon
1/4 tsp nutmeg
a pinch of sea salt
Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process buckwheat, coconut, flax, and sea salt in a food processor until it is are crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Remove 1/3 of the mixture and set aside (for the topping) Firmly press the rest into a crust in the bottom of the prepared pan, and set aside.
To make the caramel, combine all ingredients in a food processor and process until smooth.
To make the filling, in a food processor combine coconut, coconut water, coconut nectar, sea salt vanilla and maple extract and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor.
To make the apple filling combine all ingredients in the food processor and pulse until chopped but still chunky.  Remove from the food processor, place in a colander to drain liquids (pressing slightly) and set aside.

To assemble cheesecake, pour half the vanilla maple filling into the prepared crust, then drop a few tsp of the caramel over it and swirl with a knife.  Then top with half the apple mixture, then half the crumble you had set aside.  Top with the remaining vanilla maple filling, then a few tbsp of caramel (swirling again), then the remaining apples, then the crumble.  Place the remaining caramel in a ziplock bag, cut off the tip, and drizzle over the top of the crumble on the cake.  Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.  Store leftover cake in the fridge.

*If young coconut meat is unavailable, and if you do not mind the cake not being nut free, you can substitute 4 cups raw cashews, soaked in water for 4 hours and drained.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. September 30, 2013 at 15:11

    About how many coconuts do you need for 4 cups of coconut meat?<br />What is the difference between raw coconut oil and butter?<br />I want to make this for my birthday cake :-)

    • September 30, 2013 at 17:43

      It took me 4, but they were very nice coconuts that had a lot of meat. Some only have 1/2 cup of meat so it could take up to 8 or 9 depending on the coconuts you get (they are super unpredictable and you never know until you open them). Coconut oil is just the oil and coconut butter is the whole flesh of the coconut (like nut butter). If you click on coconut butter in the ingredients list you will be directed to my how to page and how to make it at home if you have a high speed blender (cheaper than buying it). I think this would make a great B-day cake :)!

  2. October 2, 2013 at 05:14

    Just reading the title makes me envision the STRONG aroma of this amazing treat! Sounds scrumptious!

  3. Lindsey
    October 2, 2013 at 12:09

    I am going to make this this weekend :) I LOVE your samoa cheesecake. How long will this last after you make it?

    • October 2, 2013 at 23:23

      Awesome :)! It will last in the fridge a week.

  4. Elizabeth
    March 18, 2014 at 04:38

    HI Amy, <br />I wonder as the raw coconut butter is also made from coconut meat,<br />why you use 1/2 cup and 2 Tbsp raw coconut butter and 4 cups of young coconut meat?<br />Will it be different?<br /><br />I'm excited to make it on weekend :))<br /><br />Thanks alot

    • March 18, 2014 at 14:03

      Because they are not the same thing at all. Coconut butter may be made from coconuts but it has no moisture (like nut butter). The meat is fresh and the young fruit of the coconut, full of moisture and makes the cake the silky texture it has. They are NOT interchangeable. Make the recipe as it is, or if you do not have access to the coconut meat, then use 4 cups raw cashews soaked for the meat in the recipe or it will not turn out.

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