Caramel Apple Pie Tofu Cheesecake | Vegan and Gluten free

vegan cream cheese

🥗Healthier: cashew cream

💰Cheaper: silken tofu

Silken tofu can provide a creamy texture at a lower cost.

caramel sauce

🥗Healthier: date syrup

💰Cheaper: homemade caramel

Homemade caramel can be made with pantry staples.

Chop pecans and dates into small pieces.

Add all the ingredients for the crust into a blender and blend until just combined, leaving some pieces of pecans and dates.

Press the crust mixture into the bottom of a pan lined with baking paper and refrigerate.

In a pot, combine all ingredients for the apple filling except the apples and cook on low heat until it starts to thicken.

Add the diced apples to the pot and cook for a bit longer.

Pour half of the apple filling over the crust layer and refrigerate.

In a food processor, blend all ingredients for the cheesecake layer until creamy.

Pour the cheesecake layer over the chilled apple filling.

Bake at 175°C (350°F) for 40-45 minutes, then turn off the oven and leave the cheesecake inside with the door open for an additional 10 minutes.

Let the cheesecake cool at room temperature for 2 hours.

Pour the remaining apple filling on top and refrigerate.

For the caramel sauce, combine all ingredients in a pot and stir until thickened. Pour the sauce on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens