Friends, the holiday season is upon us and I’m so excited to offer up this easy plant-based dessert everyone will love and no one will suspect is dairy- or gluten-free. Let’s do this!
The crust for this gorgeous 10-ingredient tart is a blend of rolled oats and almonds naturally sweetened with a hint of coconut sugar and maple syrup. Coconut oil adds moisture and allows the tart to crisp up in the oven beautifully.
Next is the filling, which is a simple blend of ingredients like coconut yogurt, soaked cashews, maple syrup, and lemon. The filling is poured over the baked (and cooled) crust and cooled as we work on the topping!
For a topping, I put my Cinnamon Baked Apples to good use. They’re naturally sweetened, require 1 bowl, and come together quickly while the tart chills. And before you know it, you have a gorgeous fall dessert on your hands that’s perfect for just about any occasion.
I hope you all LOVE this tart! It’s:
Tender on the inside
Crisp on the outside
Perfectly (and naturally) sweet
Simple to make
Versatile in toppings
& Insanely delicious
This would make thee perfect dessert as we move into the holiday season. No one will guess it’s dairy- or gluten-free. It’s incredibly rich and satisfying, and you can top it with virtually any fruit you have on hand.
For more easy holiday dessert ideas, check out our 1-Bowl Apple Gingerbread Cake, World’s Easiest Vegan Cinnamon Rolls, Apple Pie Crumble Bars, Vegan Gluten-Free Pumpkin Pie, Mini Vegan Pumpkin Pies, Pumpkin Pie Parfaits, and Fluffy 1-Bowl Vegan GF Sugar Cookies!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see your beautiful tarts in real life. Cheers, friends!
Caramel Apple Cheesecake Tart
- 3/4 cup (~180 g) coconut yogurt (DIY or store-bought, such as Coyo Brand // or sub full-fat coconut milk or cream and add 1 more Tbsp (15 ml) lemon juice)
- 1 cup (120 g) raw cashews
- 2-3 Tbsp (30-45 ml) maple syrup (or sub stevia to taste (~1/4-1/2 tsp))
- 2 Tbsp (30 ml) lemon juice
- 2 Tbsp (30 ml) melted coconut oil (if avoiding oil, omit)
- optional: 1 tsp pure vanilla extract
- Pinch sea salt
- 1 1/3 cup (120 g) gluten-free rolled oats
- 1 1/3 cup (150 g) raw almonds
- 1/2 tsp sea salt
- 2 Tbsp (24 g) coconut sugar, plus more to taste (or sub stevia to taste (~1/4 tsp))
- 1 Tbsp (15 ml) maple syrup
- 4-5 Tbsp (60-75 g) coconut oil, melted (if avoiding oil, you can try subbing a 1/2 + 1/2 mixture of applesauce and water, but I haven't tested it this way)
- 1/2 batch of Cinnamon Baked Apples, figs, berries, etc. (fruits in season!)
Start by making preparations for filling. If making coconut yogurt, do so first. Otherwise, proceed with store-bought or sub coconut milk or cream (see note in instructions about extra lemon juice).
Next, soak your cashews in very hot water for 1 hour or 6-8 hours in cool water. Then drain and set aside. If using soaked cashews more than 1 hour after draining, cover and refrigerate for up to 4-5 hours (continuing the soak can make them mealy or too soft).
Meanwhile, prepare crust by preheating oven to 350 degrees F (176 C) and adding oats, almonds, sea salt, coconut sugar and maple syrup to a high-speed blender or food processor. Pulse into a fine meal. Then add coconut oil and and pulse until a crust "dough" forms that holds together when you squeeze it between your fingers. If it appears too dry, add more melted coconut oil 1 Tbsp (15 g) at at time and blend. I found 5 Tbsp (75 g) to be about right.
Then add the crust mixture to the pan and use your hands to spread it into an even layer, pushing the crust up to the edges of the pan so it contains the filling well. To achieve a uniform layer, cover a flat-bottom object (such as a drinking glass) with parchment paper and press down firmly.
Bake for 15 minutes. Then increase heat to 375 F (190 C) and bake for 5-8 minutes more or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool for 5 minutes. Then carefully transfer to the freezer to chill.
Make filling by adding coconut yogurt, soaked and drained cashews, 2 Tbsp (30 ml) maple syrup, lemon juice, melted coconut oil, vanilla (optional), and sea salt. Blend on high until creamy and smooth. Then taste and adjust flavors as needed, adding more lemon for acidity, maple syrup for sweetness, or vanilla for intense vanilla flavor.
Remove cooled crust from the freezer and pour the filling onto it. Gently tap a few times to release any air bubbles. Then set back in the freezer (I set mine on a baking sheet to keep it flat) and freeze until firm to the touch - about 2-3 hours.
While this happens, prepare desired fruit topping. I went with a half batch (3-4 apples instead of 6-7) Cinnamon Baked Apples, but fresh fruit would also be lovely here. The important thing to remember is the apples (or any baked fruit) need to be cooled completely before being added to the top of the tart or it will melt.
To serve, make sure the tart has set out for at least 1 hour from the freezer so the filling is more the consistency of cheesecake. Store leftovers covered in the refrigerator (freezing isn't necessary) for up to 4 days.
*Loosely adapted from my Easy Baked Vegan Cheesecake.
*Nutrition information is a rough estimate for 1 of 8 slices with all ingredients listed, including 1/2 batch of Cinnamon Baked Apples.
Nutrition Per Serving (1 of 8)
- Calories: 454
- Fat: 30g
- Saturated fat: 12.7g
- Sodium: 132mg
- Carbohydrates: 42g
- Fiber: 4.4g
- Sugar: 24g
- Protein: 9.6g