Mini Caramel Apple Cheesecakes
Prep time: 
Cook time: 
Total time: 
Serves: 10
Mini raw caramel apple cheesecakes, with a cinnamon spiced walnut base, covered in creamy vanilla cheesecake, and topped with chewy date caramel apple. My cheesecakes were 1¾ inches across, and about ¾ of an inch deep.
Raw pastry case
  • ¾ cup (95g) walnuts
  • ¼ cup (30g) almonds
  • ½ tsp cinnamon
  • 7 Medjool dates
  • 1 Tbsp coconut syrup
Vanilla cheesecake
  • ¾ cup (112g) cashews (soaked overnight)
  • 4 Tbsp coconut syrup (OR maple syrup)
  • 1 tsp vanilla bean paste
  • 4 generous Tbsp coconut butter (OR coconut oil)
  • 30ml coconut milk
Caramel apple topping
  • ¾ apple (I used Jazz variety)
  • 8 Medjool dates
  • 3 Tbsp coconut syrup
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • Pinch of pink Himalayan salt
  • 2 Tbsp lukewarm water
Raw pastry case
  1. Place the walnuts and almonds into a food processor and pulse until you they turn into a coarse flour.
  2. Add in the dates, coconut syrup and cinnamon, and pulse again until the mixture sticks together and has a dough like consistency.
  3. Dampen your hands slightly, and roll the raw dough into a ball in your hands, and then roll the dough flat between two pieces of greaseproof paper until it is very thin.
  4. Use a circular biscuit cutter to cut small circles out of the dough.
  5. Press the circles of dough into a tart tin, lightly greases with coconut oil, and place the tin in the freezer to harden whilst you make the cheesecake.
Vanilla cheesecake
  1. Gently melted the coconut butter (or oil) over a pan of water, making sure it does not get too hot.
  2. Place the cashews into a blender with the coconut syrup, coconut milk and vanilla bean paste, and pulse to combine.
  3. Add in the coconut butter and blend until smooth and creamy. You may need to add a couple more tablespoons of coconut milk, or coconut syrup (to your taste), to help make this layer extra creamy if your blender is struggling.
  4. Fill each pastry case, leaving a little room at the top for the caramel apple, and place the tin into the freezer for 20 minutes to harden whilst you make the caramel apple.
Caramel apple topping
  1. Peel the apple and remove the core.
  2. Place the apple in food processor and pulse until the apple has been chopped into small pieces. Then remove the apple from the food processor and place it in a separate bowl.
  3. Pit the dates and place them into a blender (or food processor) with the vanilla, salt, coconut syrup, water and cinnamon and blend until you have a smooth caramel.
  4. In a bowl, mix together the apple and caramel by hand until well combined.
  5. Remove the cheesecakes from the freezer, ensuring they are solid enough to spread the caramel apple layer on top, and place a generous tablespoon on top of each cheesecake.
  6. You may eat the cheesecakes straight away, or if you want to make the top layer a bit more chewy, place cheesecakes back into the freezer to harden for 30 minutes.
Store the cheesecakes in the freezer in an air-tight container. After they have been stored in the freezer overnight, remove to defrost for approx. 30 minutes before eating.
Recipe by Rawberry Fields at