Vegan Caramel Apple Cheesecake Tarte Tatin
Prep time
Cook time
Total time
This rustic dessert is a vegan riff on classic American and French desserts.
Serves: 1 9-inch tarte tatin
Caramel Apple Cheesecake Tarte Tatin
  • 2 Granny smith apples, peeled, cored and thinly sliced
  • 3 Macintosh apples, peeled, cored and thinly sliced
  • 1 pint (473mL) dairy-free vanilla coconut creamer (like So Delicious), shaken
  • 1 8-ounce tub dairy-free cream cheese alternative
  • 3 tablespoons firmly-packed brown sugar
  • Zest of 1 orange
  • 1 uncooked dairy-free pie crust (gluten-free, if needed)
Caramel Sauce
  • 1 cup sugar
  • 2 tablespoons water
  • ¼ cup dairy-free vanilla or hazelnut coconut creamer (like So Delicious)
  • 1 teaspoon vanilla or hazelnut extract
Apple Cheesecake Tarte Tatin
  1. Pour the creamer into a 9-inch cast iron skillet, and bring to a simmer. Layer in the apples in concentric circles. Cook for 5 minutes turning once; leaving the nice sides of apples facing down. When they are slightly soft, place a lid over the mixture, slightly ajar and drain the liquid into a mixing bowl, you may have up to 1 cup liquid.
  2. Add the cream cheese alternative, brown sugar, and zest to the mixing bowl. Beat with a hand mixer until smooth. Spoon this mixture over the apples, and spread to cover. It doesn't have to be neat; this is a rustic dish. Cool to room temperature.
  3. Preheat your oven to 350ºF.
  4. Roll out the pie crust to 1-inch wider than the skillet. Place crust over the filling and tuck in the pastry.
  5. Place the skillet on the center rack with a baking sheet underneath to catch any spills. Bake until the crust is golden brown, 30 to 40 minutes.
  6. Let cool in the skillet for 30 minutes.
  7. Run a knife around the edge to loosen. Place a flat serving dish wider than the pan inverted over the pan. Invert carefully and quickly to catch any hot liquids. (wear oven mitts).
Caramel Sauce
  1. Put the sugar in a small saucepan and drizzle the water over top. Place the pan over medium to medium-high heat and bring the mixture to a boil. Stir to melt the sugar then do not touch the mixture as it boils rapidly. Boil for 8 to 10 minutes or until it is a deep golden color or registers 250ºF on a candy thermometer.
  2. Remove from the heat and stir in the creamer and extract.
  3. Drizzle over the caramel apple cheesecake tarte tatin. Optionally serve with a scoop of dairy-free vanilla ice cream!
Recipe by Go Dairy Free at