Crustless Caramel Apple Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 2 cups raw cashews, soaked
  • 1 cup full fat coconut milk
  • ⅔ cup raw honey
  • ½ cup coconut oil, melted
  • 2 tbsp coconut sugar
  • ½ tsp ground cinnamon
  • 1 tsp course sea salt
  • 2 medium apples, sliced
  • For the caramel sauce
  • 1 single serve container of Greek yogurt
  • dash of salt
  • 2 tbsp honey
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract
Instructions
  1. Soak cashews in room temperature water overnight or for at least 4 hours.
  2. Add all of the cheesecake ingredients to a food processor except the apples. Pulse until completely smooth, 5+ minutes depending on your food processor.
  3. Add the cheesecake filling to a greased springform pan and place in freezer for 12+ hours.
  4. In a small sauce pan over medium heat add the honey and coconut sugar for the caramel sauce. Stir continuously until sugar dissolves. Lower the heat and add the Greek yogurt and vanilla extract. Let simmer for 5-10 minutes. Remove from heat and let fully cool in the refrigerator.
  5. Place the sliced apples in a large bowl with juice from 1 lemon. Pour the caramel sauce over the apples and mix well. Remove the cheesecake from freezer and add the caramel apples on top. Serve immediately or store in the freezer.
Notes
If you want to make this recipe completely paleo, opt to use a paleo caramel sauce instead!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/09/22/crustless-caramel-apple-cheesecake/