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Nadia’s Raw Caramel Apple Cheesecake

If you even somehow manage to burn toast, then this raw apple and caramel cheesecake recipe is one for you, it’s a piece of (cheese) cake! – much tastier than toast too!

We are nuts for a nutty base and sweet, creamy topping, especially when it has Nothing But the good stuff in! Nadia has created this beautiful raw apple caramel cheesecake, it is vegan friendly, gluten free and looks too good to eat – but we will!

What you’ll need

For the crust:

  • 1 cup (140g) dates
  • 1/2 cup (70g) almonds
  • 1/4 tsp salt

For the caramel cheesecake layer:

  • 2 cups (300g) cashews, soaked for at least 8 hours
  • 1/4 cup (4 tbsp) date nectar
  • 6 tbsp coconut oil
  • 1/4 cup (4 tbsp) milk of choice
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the apple caramel layer:

  • 2 apples
  • 1/2 cup (70g) dates
  • 2 tbsp cashew or almond butter
  • 1 tbsp coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • Optional: drizzle of date nectar

How to make it

To make the crust:

  1. Blend all the crust ingredients together until you have a sticky dough.
  2. Press into an 8" square pan and freeze while you make the filling.

To make the caramel cheesecake layer:

  1. Blend together all the cheesecake ingredients until smooth.
  2. Spread over the crust, return to the freezer and chill for a couple of hours.

To make the apple caramel layer:

  1. Blend all the apple caramel ingredients until smooth.
  2. Spread over the cheesecake and top with dried apples, nuts or anything else you fancy! I topped mine with Nothing But. freeze dried apple & fig slices.
  3. Freeze again for a couple of hours or until completely set.
  4. To serve - take out 10-20 minutes before serving and drizzle with an optional, but recommended, drizzle of date nectar. Enjoy!

An honourable mention

Our featured chef
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Our fantastically talented illustrator Ellie