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Decadent Dessert for the Fall Season: Raw Carmel Apple Cheesecake

Posted Sep 19 2013 7:00am

A Recipe Shared by Raw Food Dessert Chef,  Heather Pace

As the time for family holiday gatherings approaches, you can stick to your natural food diet and still serve up something delicious. We’ve got a sweet pair of abundant fall flavors that are sure to please! Who doesn’t love the caramel apple combo?! It’s a true classic and perfect for this time of year. Make it now and you can still have time to prepare it again for Thanksgiving or Christmas!


This raw dessert is packed with apples all the way around. Dried apples in the crust, fresh apples in the filling, and both fresh and dried apples in the topping.  It’s a great way to take advantage of Autumn’s freshness! Mmmm….

What better way to use those beautiful, colorful bushels of apples to add a little extra something special in your family’s dinner or weekend lunch? Who can resist?!  Sweet smooth cheesecake with juicy apple chunks and thick caramel sauce with crunchy pecans on top. 

You can even make mini cheesecakes, which are great for a party!  The perfect single-serving dessert or finger food.

Raw – Vegan – Gluten Free

You can use about 1/8 teaspoon of cinnamon in your crust, and then it can be a soft background flavor. Use more if you want a more defined flavor. You could do without the dried apples, but they really do create a unique crust that goes so well with the whole cheesecake.


  • 2/3 cup almonds
  • 1/4 cup pitted dates
  • 3 tablespoons finely chopped, packed dried apples
  • 1/8-1/4 teaspoon cinnamon, optional
  • 1/2-1 teaspoon water
Directions: Grind the almonds in a food processor. Add the dates and process together into a dough. Pulse in the apples, cinnamon, and enough water to create a dough that will hold together when pressed.

Press most of the mixture into two small (3-4″) cheesecake pans (if you have a bit extra you can make an “apple nut ball” – chef’s treat ;) ) OR press into a bunch of mini silicone muffin cups.

The filling is great by itself but if you want a cinnamon swirl, simply remove 3 tablespoons of the blended filling and add 1/2-3/4 teaspoon cinnamon to it. After pouring the filling over the crusts, spoon small blobs of the cinnamon mixture over the filling. Use a chopstick to push the mixture down into the cake and then swirl it around.


  • 2 cups peeled, diced apples
  • 3/4 cup cashews
  • 3 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons melted coconut butter
  • 4 tablespoons melted coconut oil
  • Pinch of salt
Directions: Blend the first 5 ingredients until completely smooth. Add the butter and oil. Blend again to incorporate. Pour over the crusts.

Chill in the fridge for 12 hours or in the freezer for 5-6 hours and then in the fridge for 1-2 hours, before removing the ring.

This is the easiest caramel sauce ever; it’s super delicious and can be stirred together in a bowl.


  • 1/4 cup maple syrup
  • 2 tablespoons lucuma powder, sifted
  • 3 1/2 tablespoons almond butter*
  • 1/2 teaspoon pure vanilla

Directions: Add the maple, almond butter, and vanilla to a small bowl. Sift the lucuma over top. Stir in.

*A note about the almond butter – a creamy, silky nut butter is preferred.  You may have to adjust for consistency if using a brand that is thicker. Maybe 1/2 – 1 tsp water to thin.


  • 1 large apple, peeled and diced small
  • 1 tablespoon finely chopped dried apple
  • Caramel (above)

Directions: Toss the apples with enough caramel to suit your liking! Extra caramel can be used to drizzle over other things, or eaten with sliced apples. It won’t last long!


The School of Fresh Eats is designed to support you in discovering a delicious, nutritious lifestyle centered around wholesome, sustainable food choices. There’s no dieting or following the latest fad. You’re finally going to learn how to find out what’s truly best for YOU, your body, your family and put it into action in an easy and time-efficient way!



Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of 6 raw dessert e-books, owns a small catering company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at


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