Raw salted caramel apple cheesecake

I made this raw cheesecake as I was entertaining guests Friday night. It is the perfect dessert as it is healthy, yet indulgent enough that your guests don’t feel like (and wouldn’t know) they’re eating a raw vegan dessert.

When it comes to entertaining, you have to be smart about what you make as you don’t want to spend the whole night in the kitchen. This is an easy dessert as it is all made well before your guests arrive due to the required freezing time.

Cheesecake base

To smooth the base, use the back of a wet spoon to prevent it from sticking and ruining all your hard work.

Apple filling!

The green apple and lemon make this cheesecake slightly tart, yet the sweet lightly salted caramel balances this tartness out.

Pouring filling into cheesecake base

The filling is very smooth and takes on a cream-like consistency.

Ready to be frozen

For some reason I really felt like making a dessert with apples. An apple crumble would have been too heavy after nibbles and dinner, so I drew inspiration from this ingredient to come up with this light raw cheesecake.

All set for slicing

The cheesecake can be stored in a sealed container in the freezer for up to two weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to four days.

Raw salted caramel apple cheesecake

Serves 16


  • 2 cups raw almonds
  • 14 fresh dates
  • 1/2 tsp cinnamon
  • 1 TBSP water
  • 3 green apples, peeled and diced
  • 2 cups raw cashews
  • 1 TBSP lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup 100% pure maple syrup
Salted caramel
  • 3 TBSP almond butter
  • 1/3 cup 100% pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Coconut oil for greasing pan
  • 1/4 green apple, sliced for decorating


  1. Process all crust ingredients in a food processor for 3 minutes or until well combined.
  2. Press into a greased and lined tart pan. Place in the freezer for 20 minutes.
  3. Place all filling ingredients in a food processor or Vitamix. Process for 5 minutes or until at a smooth consistency.
  4. Pour on top of frozen tart base and smooth out to the edges with a spatula. Place in freezer for 1 hour, or until hardened.
  5. Mix salted caramel ingredients altogether. Spread a thin layer on top of frozen filling.
  6. Set in the freezer for a further 1 hour.
  7. Serve with sliced apple and enjoy!

A slice of this glorious raw cheesecake

The smooth filling just melts in your mouth; with every mouthful tasting like heaven!

I’ll be posting the main course this week, however you can see the photos on my Instagram account @emmalaurengowdie and my Facebook Page Emma Lauren Food Blog.

4 thoughts on “Raw salted caramel apple cheesecake

  1. Pingback: Chopped salad with mint lamb | emma lauren

  2. Pingback: Chopped salad with spiced mint lamb | emma lauren

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