Apple Caramel Cheesecake

Apple Caramel Cheesecake

So the days are getting colder and shorter. Ahhh I need my daylight for photos. I work full time and when I leave the house its still kinda dark (definitely when I am having breakfast) and when I get home it gets dark so quickly. So i really have trouble taking nice shots of all my newly created foods.

But hey Ill just have to deal with it, right?

But now that autums is trully on its way there are so many new veggies and fruit available, like apples! Not that they are not available otherwise but NOW they are in season. So the other day when I asked you guys what flavour cake you would like to see, somebody suggested apples. And sure enough on my way back home from the gym I passed this apple tree with the cutest tiny apples ever. I have actually never seen apples so tiny before so i picke a few.

Then I thought about my autumn cheesecake that I wanted to create and this is how my apple caramel cheese cake was created. I used Naturescharm caramel sauce which I only received a few days ago and it is the most delicious vegan caramel sauce I ever tasted. The company will be at Dublinvegfest next weekend and I am sure I will buya few jars of that sauce to bring home.

Anyway anyway so I am sure you want to get on with it and try out the recipe already so here it is.

This will make three 3 inch cakes.

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Apple Caramel No Bake Cheesecake
  1. Process the first five ingredients in a food processor until well combined and sticky.
  2. Divive in three and press into the bottom of three 3 inch cake tins
  3. Place in the freezer for about 10 minutes
  4. Now place the remaining ingredients in a high speed blender and blend until very very smooth.
  5. Pour the creamy mixture into the three cake tins on top of the base
  6. Freeze for at least two hours
  7. Before serving defrost for about one hour
  8. Enjoy
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