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Raw Caramel Apple Cheesecake





1 cup pecans

1/2 cup walnuts

1/2 cup dates

1/4 cup chopped dried apples

1/4 cup coconut flour

1/4 cup flax meal

2 Tablespoons coconut sugar

1 teaspoon lemon juice

1 teaspoon coconut butter

Pinch salt



1 cup dates soaked in warm water (save water for below)

1/4 cup maple syrup

Juice of one lemon

1 Tablepoon melted coconut oil

1 cup water

2 Tablespoons lucuma

Vanilla to taste

Pinch of salt


Cheesecake Filling

1 3/4 cups cashews

4 Tablespoons maple syrup

1 Tablespoon lemon juice

1+ cups date soaking water (see below)

6 Tablespoons melted coconut oil

2 Tablespoons melted coconut butter

2 teaspoons lecithin

Vanilla to taste (I used 2 vanilla pods)

Pinch of salt


Apple Filling

2 apples, peeled and diced

2 cups dried apple, diced, soaked in water until soft and drained well

1 Tablespoon maple syrup

Vanilla to taste

2 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of salt



1. Pulse all crust ingredients in food processor until crumbly.

2. Press 1/3 of crust mixture into bottom of springform pan.

3. Blend all caramel ingredients in high-speed blender until creamy.

4. Blend all cheesecake filling ingredients in high-speed blender until creamy.

5. Combine all apple filling ingredients in a bowl.

6. Pour 1/2 of cheesecake filling on top of crust.

7. Drop a few spoons of the caramel over the filling and swirl with a knife.

8. Top with 1/2 the apple mixture, then another 1/3 of the crust mixture.

9. Pour the remaining cheesecake filling on top, then a few spoons of caramel (swirling again), then the remaining apples, then the rest of the crust mixture.

10. Place the remaining caramel in a ziplock bag, cut off the tip, and drizzle over the top of the crust mixture on the cake.

11. Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding. Store leftover cake in the fridge.


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