Paleo No Cook Caramel Apple Cheezecake

I’m super excited I can finally share this Paleo No Cook Caramel Apple Cheezecake I made using the new Vitamix Explorian E310. Vitamix sent me this new powerful and compact blender about a month ago and it was killing me that I couldn’t share it with all of you! I was sent this product for review purposes, but as always, my opinions and views are completely my own.

When I was thinking of a fun recipe to make in my new Vitamix I could’t help but re-create one of my absolute favorites, a cashew dairy free cheesecake but with a fall twist. As the weather is finally starting to cool down here in Northern California and the leaves are just beginning to change my mind naturally turned to apples and caramel! I mean, what’s not to love about that magical combo?! Just one look at those luscious layers and you’ll want to make this!

This is pretty much a raw cheezecake minus the cooked apple topping. The crust is made by blending together nuts, dates and cinnamon so there is absolutely no baking involved, huzzah!! It’s really close to a Larabar in texture, taste and goes great with all the flavors of fall in this yummy recipe! The caramel sauce is made mainly from dates which is a great way to make a raw healthier version of caramel, but it doesn’t taste healthy at all!

I’ve been making these raw no bake cheezecakes for years in my older and larger Vitamix 6300 model. But I wanted to see how it held up with the same amount of work in the smaller Explorian version. Well, to my surprise, It worked out perfectly and it was much easier to scoop things out with the smaller 6 cup container. The pulse switch also makes it easy peasy to grind up nuts, which was awesome for when I had to make the crust! AND it fits nicely under my cabinets to make more space on my countertop, which is a major score as I have a small kitchen!! I will also be bringing it with me when I travel because sometimes a girl needs her blender by her side on a fun trip!

I love that even though this blender is smaller and more compact, it doesn’t skimp on power, the motor is very powerful and gets the job done extremely well! It also has a hand dandy knob giving you 10 variable speeds that you can adjust according to whatever dish you’re whipping up! It’s what i’ve really loved about Vitamix for the last 3 years, the power and ease of use!

Paleo No Cook Caramel Apple Cheezecake

Yield: 12 servings

Ingredients

    For The Crust:
  • 3/4 cups raw unsalted almonds (I used Trader Joes's Blanched slivered)
  • 10 soaked medjool dates, pitted
  • 1 tbsp water or as needed for blending
  • 1/4 tsp ground cinnamon
    For The Filling:
  • 2.5 cups raw unsalted cashews (soaked for 5 hours or overnight)
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • juice of 2 lemons
  • pinch of salt
    For The Caramel:
  • 8 soaked medjool dates, pitted
  • 4 tbsp coconut cream
  • 2 tbsp coconut nectar or maple syrup
  • 1/2 tsp vanilla
  • a few pinches of salt
    For The Apple Topping:
  • 4 medium granny smith apples, chopped (about 4.5 cups)
  • 3 tbsp coconut sugar
  • 1 tbsp ground cinnamon
  • 2 tsp coconut oil
  • 2 tsp lemon juice
  • a few pinches of salt

Instructions

    For the Crust:
  1. Soak pitted dates for 15 mins. in hot water, drain and remove.
  2. Add the almonds to the vitamix and use the pulse button to grind them up into really small chunks.
  3. Add the rest of the crust ingredients to Vitamix blender and pulse until well combined
  4. Add more water for blending if needed until you get a mixture that's sticky and easily holds together so you can press it to the bottom of your pan.
  5. Evenly press and mold your crust mixture across the bottom of your 9" spring form pan with your fingers. Wet your fingers if needed to make this part easier. Set aside and clean out the Vitamix to get ready to blend the filling.
    For The Filling:
  1. Drain soaked cashews and rinse well, add them and all other filling ingredients to the clean Vitamix. Blend until the mixture becomes silky smooth and pour into the springform pan on top of the crust.
  2. Cover and place into the freezer until firm, about 5-6 hrs.
    For The Caramel:
  1. Soak pitted dates for 15 mins. in hot water, drain and remove.
  2. Add all ingredients for the caramel into the Vitamix and blend until smooth, put into the fridge until the cheezecake is frozen.
  3. When it's ready, spread caramel evenly on top and put back into the freezer until apple topping is ready in the next step.
    For The Apple Topping:
  1. In a large skillet or saucepan, melt coconut oil over medium heat; add remaining topping ingredients. Cook, stirring constantly, until apples are tender, about 8 to 9 minutes.
  2. Remove and set in fridge to cool down.
  3. When cooled down, remove the cheesecake from the freezer add the apple mixture to the top. Sprinkle more cinnamon and coconut sugar on top if you wish.
  4. Let thaw a few minuets, slice into 12 equal pieces and enjoy!

Notes

*Keep cheesecake frozen until ready to serve. When ready to serve leave out on counter to thaw for a few mins. before cutting. Leftovers can be re-frozen.

http://www.paleopaparazzi.com/2017/10/paleo-no-cook-caramel-apple-cheezecake/

Even though there may be a lot of steps, this is still an easy one to make! I hope you like this recipe as much as me and my family! Be sure to let me know what you think in the comments below!

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