Raw Vegan Thanksgiving Cheesecake Tart with RAVE Reviews

Apple Cheesecake Tart


This Apple Cheesecake Tart has gotten RAVE reviews. Most notably I need to quote a dear 3 and a half year old friend who was enjoying a slice of this tart with my other dear friend (her Mommy). Here’s what the Mom wrote to me “We loved this dessert! It was fantastic. Kaya said at the top of her voice after each bite, “that was EVEN YUMMIER!!!” I couldn’t agree more. Thank you!

There are a number of steps to complete this dessert, but I HIGHLY recommend reading through the recipe, gathering your ingredients, preparing your nuts, and then taking the time to create this very festive, elegant, and mouthwatering dessert for your Thanksgiving celebration! I would put my money on EVERYONE – no matter their dietary preference – LOVING this dessert without having a clue that it is raw-vegan. 

I originally made this dessert for Living Tree Community Foods (a video will be available soon) so any ingredients you are not familiar with can be purchased directly through their website. 

Enjoy the recipe and let me know what you think!

Thanksgiving Apple Cheesecake Tart
Serves 20
A spiced, walnut based, apple cheesecake tart. A festive dessert perfect for any wintertime holiday celebration.
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473 calories
38 g
0 g
35 g
7 g
5 g
171 g
264 g
21 g
0 g
29 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 473
Calories from Fat 301
% Daily Value *
Total Fat 35g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 13g
Cholesterol 0mg
Sodium 264mg
Total Carbohydrates 38g
Dietary Fiber 5g
Sugars 21g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8-9 inch tart pan with removable base.
  2. Food Processor
  3. High Speed Blender
  4. Dehydrator (optional)
  1. Raw Organic Walnuts (at least 3 Cups)
  2. 1 tsp. Sea Salt
  3. Purified or Spring Water
  1. Combine all ingredients in a large bowl.
  2. Be sure water covers walnuts by about 2 inches.
  3. Let soak for 8 hours.
  4. Rinse well, and repeat the process.
  5. Rinse well, and dehydrate at 110 until crispy - about 20 hours.
  1. 2 Cups soaked and dehydrated Walnuts
  2. 3 ½ Medjool Dates
  3. 1 Tbs. Coconut Sugar
  4. 1 tsp. Cinnamon
  5. ¼ tsp. Vanilla Powder
  6. pinch High Mineral Sea Salt
  1. Process above ingredients until they resemble sand, be sure not to let it get oily or mushy.
  2. Taste to make sure you like the saltiness, add another pinch if you feel it needs it.
  1. 2 Tbs. Extra Virgin Coconut Oil
  2. Pulse until the coconut oil is well combined.
  3. You should be able to gently squeeze the crust and have it hold together but still break apart and crumble with some agitation.
  4. *Be sure not to overprocess the walnuts as they will release their oil and will not be moldable.
  5. Evenly distribute your crust over the tart base and press into place. Do your best to create a level surface with even thickness all around.
  6. Set in the fridge to firm up as you work on the filling.
Cheesecake Filling
  1. 1 Cup Water
  2. 1/3 C. Walnut Butter
  3. 5 large Medjool Dates (¼ Cup wet measure - meaning as you add the dates to the liquid and immerse them completely the liquid will rise up by ¼ Cup.)
  4. 1 Tbs. Coconut Sugar
  5. ½ tsp. Lemon Zest
  6. 2 Tbs. Lemon Juice
  7. ½ tsp. High Mineral Sea Salt
  8. ½ tsp. Vanilla Powder
  9. ½ Cup Extra Virgin Coconut Oil
  1. Blend in a high speed blender until completely silky smooth.
  2. Poor into your tart pan, and tap it down just a bit to level the cream and let out some of the air bubbles.
  3. Set in your fridge or freezer while you prepare the marinated apples.
Marinated Apple Topping
  1. 4 Cups thinly sliced Granny Smith or other tart Apples
  2. Small pinch salt
  3. ¼ tsp. Vanilla Powder
  4. 2 1/2 Tbs. Dark Coconut Nectar
  5. 2 Tbs. Lemon Juice
  6. 1 tsp. Cinnamon
  1. Mix all ingredients well.
  2. Dehydrate in a covered Quart sized Mason Jar for 4-6 hours or until soft and juicy.
  3. Shake a few times while dehydrating to help marinate the apples in the juices.
  4. Once complete drain your apples completely. You may wish to keep the juice to use in a chia porridge or other fun way!
  5. Your almost ready to put your tart together. Last step is to make your crumble and put the layers together.
  1. (this can be done while your apples are marinating)
  2. 2 Tbs. Coconut Sugar
  3. 2 Tbs. Walnut Butter
  4. Mix together by hand and set aside
  5. 1 Cup soaked and dehydrated Walnuts
  6. ½ Cup apple juice sweetened dried Cranberries
  7. ½ tsp. Vanilla Powder
  8. Pinch High Mineral Sea Salt
  9. ½ tsp. Cinnamon
  1. Pulse all ingredients including the walnut butter and coconut sugar mixture until you reach a crumbly consistency.
  2. Set aside until your apples are ready.
  1. Put your tart together just before you are ready to serve it so the crumble remains crispy.
  2. When you are ready, layer the apples on the cream base, and top it with the crumble spreading to reach out to the edges.
  3. I garnished it with some powdered pistachios and chopped cranberries.
  4. Enjoy this festive dessert for up to 5 days!
  1. If this is going to be served for only a few people you can always keep the crumble to the side and put it on individually. This will keep your crumble more crisp, however it is till delicious if you keep your crumble on it and store the whole thing together. It won't be as crispy, but it will be as delicious!
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