Vegan Caramel Apple Cheesecake Parfaits (Edit recipe)

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These Vegan Caramel Apple Cheesecake Parfaits are decadently delicious and packed with cozy fall flavors. Apple pie-spiced graham cracker crust is layered in glasses with creamy dairy-free cheesecake filling, cozy stewed apples, and crunchy pecans, then finished with a dollop of coconut whipped cream and a generous drizzle of easy no-cook healthier caramel sauce. These parfaits are as irresistible to eat as they are stunning to serve.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

22

Serves: 4

Ingredients

Stewed Apples

2 Apples, Honeycrisp, peeled, cored, and diced
2 Tbsp Pure Maple Syrup
.5 tsp Apple Pie Spice - Primal Palate, or cinnamon

Crust

8 whole Graham Crackers, (8 full sheets), broken in half
0.25 cup Plant-Based Butter, melted
2 Tbsp Coconut Sugar, or granulated sweetener of choice
0.5 tsp Apple Pie Spice - Primal Palate

Cheesecake Filling

8 oz Vegan Cream Cheese, Plain, softened
0.25 cup Pure Maple Syrup
1 tsp Vanilla Extract

Caramel Sauce

0.25 cup Sunbutter, or peanut, almond, or cashew butter
3 - 4 Tbsp Pure Maple Syrup
2 Tbsp Plant-Based Butter, melted
1 tsp Vanilla Extract
1 pinch Sea Salt

Extras

0.5 cup Pecans, Roasted, chopped
0.5 cup Coconut Whipped Topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan, combine diced apples, maple syrup, and apple pie spice. Turn heat to medium-low and cook, stirring occasionally, until apples are just soft, about 10-15 minutes. Remove from heat and set aside.
In a food processor, combine graham crackers, melted butter, coconut sugar, and apple pie spice. Process on low until the graham crackers are crumb-sized and the mixture resembles wet sand. Transfer the mixture to a bowl and set aside. Give the food processor a good rinse.
In the food processor, combine softened cream cheese, maple syrup, and vanilla. Process on low until smooth and creamy. Set aside.
In a small bowl, combine SunButter, 3 tbsp maple syrup, melted butter, vanilla, and sea salt. Stir or whisk together until smooth and glossy. Taste and add another tablespoon of maple syrup if you'd like it sweeter.
To assemble, divide the graham cracker crust mixture into 4 small glass cups or jars. Press down lightly. Layer with the cheesecake filling, stewed apples (you can warm them back up if preferred), and chopped pecans. Top each parfait with a dollop of coconut whip and a generous drizzle of caramel. Serve immediately and enjoy!

Notes

Storage: These cheesecake parfaits are best served right away but can be kept covered in the fridge for 1-2 days. You can also prep the individual components and store in airtight containers in the fridge for up to 3 days, then assemble when ready to serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	813
Fat:	47 g
Carbohydrates:	93 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	827 mg
Fiber:	3 g
Sugars:	51 g
Sugar Alcohol:	0 g
Calculated per serving.