Apple Crumble Caramel Cheesecake
5 from 2 votes

This Vegan Apple Crumble Caramel cheesecake recipe is an excerpt from Crystal Bonnet’s new book The Art of Raw DessertsCrystal is a raw food chef, instructor, and cookbook author.

Apple Crumble Caramel cheesecake with Oat Crumble Topping

This cultured Apple crumble caramel cheesecake is full of fall flavors and spices. If you’re a fan of apple pie, you will love this twist on a cheesecake. The oat crumble topping is also an excellent recipe on its own and is great as granola or cereal!

Ingredients You’ll Need For This Apple Crumble

Spiced Walnut Oat Crumble

  • Raw walnuts
  • Gluten-free rolled oats
  • Coconut
  • Coconut nectar
  • Lemon juice
  • Ginger
  • Cinnamon
  • Vanilla extract
  • Nutmeg
  • Allspice
  • Cardamom
  • Himalayan salt

Caramelized Apples

Coconut Ginger Crust

Cultured Caramel Filling

  • Cream cheese
  • Water
  • Coconut nectar
  • Lemon juice
  • Sunflower lecithin powder
  • Coconut oil
  • Mesquite powder
  • Cinnamon
  • Himalayan salt


  • Leftover Caramelized Apples
  • Vanilla bean coconut whipped cream or vanilla bean ice cream
  • Edible flowers (optional)
  • Microgreens (optional)

Apple Crumble Caramel Cheesecake – Recipe Card

Apple Crumble Caramel Cheesecake

Apple Crumble Caramel Cheescake

5 from 2 votes
Get ready to savor the essence of autumn with this luxurious Apple Crumble Caramel Cheesecake. This decadent dessert marries the rich flavors of caramel and cheesecake with the comforting warmth of spiced apples, all crowned with a delectable walnut oat crumble.
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Prep Time: 2 hours
Cook Time: 8 hours
Author: Crystal Bonnet


Spiced Walnut Oat Crumble

  • 1 cup 100 g raw walnuts, soaked for 4 hours and rinsed
  • 1 cup 80 g gluten-free rolled oats
  • ¾ cup 49 g large flake unsweetened dried coconut
  • ¼ cup 60 ml coconut nectar
  • 1 tbsp 15 ml fresh lemon juice
  • 1 tsp grated fresh ginger
  • 1 tsp ground cinnamon
  • 12 drops vanilla extract Medicine Flower brand preferred
  • tsp ground nutmeg
  • tsp ground allspice
  • tsp ground cardamom
  • tsp Himalayan salt

Caramelized Apples

  • 4 red apples unpeeled, cored, and small diced
  • ¼ cup + 2 tbsp 90 ml coconut nectar
  • 2 tbsp 20 g coconut sugar
  • 1 tbsp 15 ml fresh lemon juice
  • 1 tsp ground cinnamon
  • 4 drops vanilla extract Medicine Flower brand preferred
  • Pinch of Himalayan salt

Coconut Ginger Crust

  • 1 cup 80 g medium-shred unsweetened dried coconut
  • ¼ cup 33 g Activated Oat Flour
  • 2 tbsp 18 g powdered coconut sugar
  • 2 tbsp 16 g mesquite powder
  • tsp Himalayan salt
  • 2 tbsp 30 ml melted virgin coconut oil
  • 1 tbsp 15 ml water
  • 1 tsp grated fresh ginger
  • 3 drops vanilla extract Medicine Flower brand preferred

Cultured Caramel Filling

  • 1 cup 240 ml cultured cashew cream cheese
  • ¼ cup 60 ml water
  • ¼ cup 60 ml coconut nectar
  • tsp 8 ml fresh lemon juice
  • tsp scant 4 g sunflower lecithin powder
  • ¼ cup + 2 tbsp 90 ml melted virgin coconut oil
  • 1 tbsp 8 g mesquite powder
  • ½ tsp ground cinnamon
  • tsp Himalayan salt
  • Assembly
  • Leftover Caramelized Apples
  • 1 batch of vanilla bean coconut whipped cream or vanilla bean ice cream
  • Edible flowers optional
  • Microgreens optional



  • In a food processor, process the walnuts, oats, coconut flakes, coconut nectar, lemon juice, ginger, cinnamon, vanilla, nutmeg, allspice, cardamom, and salt together until a crumble forms.
  • Spread the mixture on a lined dehydrator tray and dehydrate at 115°F (46°C) for 16 to 18 hours, flipping the crumble halfway through. Transfer the crumble to the freezer and let it cool and crisp up. The extra crumble makes wonderful granola and will keep it in the freezer for months.


  • In a bowl, combine the apples, coconut nectar, coconut sugar, lemon juice, cinnamon, vanilla and salt until well mixed. Place the bowl on the bottom tray of your dehydrator and dehydrate the mixture in the bowl at 115°F (46°C) for 8 to 9 hours, or until the mixture is thick and reduced. Transfer the mixture to a container and store it in the fridge to cool and thicken up until it is ready to use.


  • In a food processor, process the shredded coconut, activated oat flour, powdered coconut sugar, mesquite powder and salt together until the mixture resembles coarse flour. Add the melted coconut oil, water, ginger and vanilla, and process until the batter sticks together. Perform a “squeeze test” by taking some of the crust batter and squeezing it in your hands; if the batter stays formed, it's done processing. If it’s dry, process it a little longer to release the oils from the shredded coconut.
  • Line two 4½-inch (11.5-cm) springform pans with parchment paper or plastic wrap on only the removable bottom. Press the crust mixture firmly into the bottom of each pan with your fingers and use the back of a little spoon to even out the crust. Set aside while you make the filling.


  • Before making this component, ensure your caramelized apples and spiced walnut oat crumble are done dehydrating. Blend the cultured cashew filling, water, coconut nectar, lemon juice, sunflower lecithin, melted coconut oil, mesquite powder, cinnamon and salt until smooth.
  • Place some caramelized apples in the center of each cake crust, leaving about ⅜ inch (1 cm) of space around the edges. If you put the caramelized apples too close to the edge of the springform pan, it will be difficult to remove the pan. Reserve some caramelized apples to use as garnish.
  • Pour the cultured caramel filling into the springform pans, filling them to just below the top of the pans. Take some of the spiced walnut oat crumble and create a layer on top of the filling, pressing the crumble into the filling so the crumble sets into the top of the filling. Chill the cakes in the freezer for a minimum of 8 hours or overnight, until firm.


  • Remove the cakes from the springform pans while still frozen and allow them to thaw at room temperature for 30 minutes. Slice each cake into eight equal-sized wedges and serve each piece with extra caramelized apples, vanilla bean whip or vanilla bean ice cream and top with an edible flower (if using) and microgreens (if using).
Tried this recipe?Let us know how it was!

Reprinted with permission from The Art of Raw Desserts by Crystal Bonnet. Page Street Publishing Co. 2022. Photo credit: Crystal Bonnet. Click here to order a copy.

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The Art of Raw Desserts

About the Cookbook

Get ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavors―from earthy lavender truffles to refreshing mint cream tarts. Her straightforward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, here are just some of the delectable recipes you’ll find:

  • Three-Layer Tiramisu Cake
  • Chocolate Mousse Cake with Cherry Jam
  • Blackberry Ginger Lime Zebra Cheesecake
  • Pecan Pie with Rosemary and Orange
  • Banana Cream Pie with Gingerbread Crust
  • Mocha Donuts with Espresso Glaze
  • Lemon Poppy Seed Coconut Shortbread Cookies
  • Strawberry Rose Pistachio Cream Slice
  • Double Chocolate Red Velvet Brownies
  • Hawaiian Sunshine Crumble Squares
  • Apple Crumble Caramel Cheesecake


apple crumble

More Vegan Recipes You Might Like

If you enjoyed this Vegan Apple Crumble Caramel cheesecake recipe, you might also like this Double Chocolate Red Velvet Brownies by the same author. Click here for the recipe.

Double Chocolate Red Velvet Brownies
Crystal Dawn

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