Caramel Apple Crisp Cheesecake (Gluten Free, Dairy Free)

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You'll never guess that this decadent Caramel Apple Crisp Cheesecake is completely gluten free and dairy free! It's a combo of some of the best fall desserts all in one for a dessert that is sure to impress and perfect for celebrations.

I've been on a cheesecake kick this year and a crumble cheesecake kick at that. I knew I had to make a fall variation with some of my favorite flavors- a crisp topping, caramel, and apples! What is more fall than that?! The best part about this apple crumble cheesecake is that it is completely gluten free, dairy free, and refined sugar free.

Show Stopper Cheesecake

Although this healthier dairy free cheesecake does have a number of components and takes some time to make, it's not super complicated and is a beautiful (and delicious) center piece for a dinner party or the holiday season. This cheesecake would make an excellent Thanksgiving dessert!

What Makes This Apple Cheesecake Recipe Healthier

Allergy friendly: this impressive cheesecake not only boasts beauty, but it is also free of gluten, dairy, and refined sugar. You can even make this recipe nut free depending on the variety of cream cheese you use.
Half the sugar, half the fat: this healthier cheesecake contains half of the added sugar than a typical cheesecake of this variety and a fraction of the total fat!
Real apples: no apple flavoring here! We use real apples to make a homemade apple pie filling. Apples are packed with vitamins, micronutrients, and fiber for gut health, heart health, and metabolic health.

Want More Healthy Cheesecake Recipes?

Blueberry Crumble Cheesecake

Peach Crumble Cheesecake

Raspberry Swirl Cheesecake Bars

Gluten and Dairy Free Apple Cheesecake Ingredients and Substitutions

Apples: you'll need 3 large apples of your favorite variety. Since cheesecake already has a little tang too it with the cream cheese, I suggest a sweeter variety like red or pink apples.
Gluten free flour: be sure use a 1:1 gluten free all purpose flour. You can also sub out the crust flours for gluten free graham crackers and make a graham cracker crust.
Tigernut flour: this is a great nut free alternative to almond flour for those with almond allergies. Feel free to use almond flour if tolerated. I have not tested oat flour.
Oats: this is to make the apple crisp topping. Be sure to use certified gluten free oats to keep this recipe gluten allergy safe.
Tapioca starch: used in the cheesecake batter to help it hold it's shape and texture.
Cream cheese: opt for a plant based cream cheese to keep this recipe dairy free. I love the Miyoko's brand.
Yogurt: use a thicker yogurt like a thick coconut yogurt or Greek yogurt if you tolerate dairy. We use yogurt for half the cream cheese to keep this recipe healthier!
Eggs: you'll need 3 large eggs.
Coconut oil: melted coconut oil holds the crust and crumble topping together. Melted butter also works (dairy free or regular)!
Maple syrup and coconut sugar: these are the unrefined sweeteners used throughout the cheesecake. The maple syrup works great in this recipe, but you can also use agave syrup. You can substitute the coconut sugar from brown sugar although that is a refined sugar.
Apple butter and/or caramel: the recipe calls for both, but if you can't access apple butter, that's okay! It just adds extra apple flavor to the cheesecake batter. You can also opt for subbing the apple butter for caramel. Try my homemade healthy caramel for the caramel topping!
Lemon juice, cinnamon, vanilla extract

How to Make Gluten Free Apple Crisp Cheesecake

Combine sliced apples and remaining ingredients in a pot and cook on medium-low for about 10 minutes until they have softened. Set aside to cool.
Preheat oven to 350F. Line a springform pan with parchment paper and set aside.
Whisk together the flours for the crust then add the wet ingredients and mix to combine until you have a crumbly dough that holds together.
Press the crust evenly into the bottom of the springform pan and up the sides slightly to cover the crease.
Bake crust for 10 minutes.
While crust is baking, make the crisp topping. Combine oats and other ingredients in a medium bowl until crumble holds together when pinched. Set aside.
To make the cheesecake filling, beat together the cream cheese and yogurt until smooth in a large bowl or stand mixer.
Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
Add the eggs one at a time, beating to incorporate after each addition.
Pour half the filling over the crust then take half of the apple butter and dollop around the filling. Pour the rest of the filling evenly over the cheesecake and repeat the dollop process with the remaining apple butter. Use a chopstick or knife to swirl the apple butter into the cheesecake.

how to make gluten free apple cheesecake

Evenly lay the cooked apples over the top of the cheesecake layer.
Crumble the oat topping in an even layer over the apples.
When ready to bake, boil 2 cups of water and pour into a glass baking dish or large roasting pan on the bottom rack of the oven.
Bake cheesecake on baking sheet on the middle rack for 70-80 minutes, until edges are set and middle is still slightly jiggly (it will seem not quite done, but don't over bake it!).
Turn the oven off and crack the oven door slightly, letting the baked cheesecake sit for another 30 minutes in the oven. Then remove it and let it cool to room temperature before placing it in the fridge to set overnight.
When ready to serve, remove the springform pan and add the caramel drizzle over top.

how to make gluten and dairy free apple cheesecake

Variations

Use caramel sauce instead of apple butter for a strong caramel apple flavor. Or swirl both into the cheesecake batter!
Add chopped pecans to the crisp topping for a caramel, pecan, and apple cheesecake and extra crunch!

Expert Tips for the Best Gluten Free Apple Crisp Cheesecake

Use room temperature ingredients: make sure you bring all ingredients to room temperature before making the cheesecake. This helps you achieve a creamy cheesecake filling.
Be gentle: cheesecakes can be sensitive. Don't over beat the batter on too high of a speed. If you beat too much air into the cheesecake batter, it will be too fluffy and fall after baking and you won't achieve that smooth cheesecake you're going for.
Water bath: water baths can seem intimidating, but I promise they aren't! They help the cheesecake to not crack when baking. All you have to do is place a pan of hot water on the bottom rack of the oven before adding the cheesecake to the middle rack. Cracking the oven to let the cheesecake cool after baking for a little also helps it to not crack, as the drastic change in temperatures is part of what can trigger cracking.
How to know the cheesecake is done: this can always feel like an art when it comes to baking homemade cheesecake. ESPECIALLY when we have a topping, making it harder to see the cheesecake. You will know it's done because the center will be jiggly and seem not quite done, but the edges should seem set and the crisp topping should be golden brown. Don't worry, it will cook more as it cools so the center won't be raw.

Serving and Storage

This cheesecake is best served fresh (after it's set for the 24 hours it needs) so that the crisp topping doesn't get soggy. That's why this cheesecake is great for a holiday spread where it will get eaten relatively quickly.

If you have leftovers, cover tightly with plastic wrap and keep stored in the fridge for up to 3 days. This cheesecake does not freeze well.

FAQ

What kind of apples should I use?

The best apples to use depends on what you love. If you love more sour flavors of apple desserts, stick to tart apples like Granny Smith apples. If tart isn't your jam, opt for a sweet apple variety like Fuji or Pink Lady apples. You can use a mix too for a little of all the flavors!

Where can I get apple butter?

Apple butter is commonly found at farmer's markets in the fall, but you should also be able to get it at a health food store. If are in Colorado, I highly suggest Not Bad Cooks. My friend Ash makes incredible sauces, including apple butter!

What Caramel should I use?

I top this apple crumble cheesecake with my homemade date caramel that is easy to make and vegan. That is my favorite and can be made up to 3 days in advance, but you can also use your favorite caramel recipe or a store-bought, jarred variety for convenience.

Can I make this apple crumble cheesecake ahead of time?

You will need to make this cheesecake 24 hours before you are ready to serve as it does need to set in the fridge overnight. I don't suggest making it much farther out than that. The crumble will get soggy if it sits for too long. You'll want to add the drizzle of caramel sauce when ready to serve and not earlier as that will contribute to softening the crisp topping too.

Can I make this gluten free cheesecake vegan?

This cheesecake can be made dairy free by using vegan cream cheese and yogurt, but I have not tested an egg-free version. The eggs are pretty paramount to this particular cheesecake recipe.

More Delicious Apple Recipes

Easy Gluten Free Apple Cinnamon Muffins

Gluten Free Cinnamon Apple Bread

Apple Pie Cheesecake Cookies (gluten and dairy free)

If you try this recipe, please leave a rating and review. Drop any questions in the comments below. Don't forget to tag me on social media!

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