Looking for a little indulgence? Look no further! With a crispy oat crust, creamy apple cheesecake center and a delicate coconut caramel drizzle...you'll find yourself in sweet bliss in no time!
I came up with this recipe when I was craving something a little sweet and had a plethora of apples that were looking for a home. I threw together some coconut caramel & bam--perfection!
I would love to hear what you think...
Coconut Caramel Apple Cheesecake Bars
2 cups gluten free oats (I use Bob's Red Mill)
1 1/4 cups all-purpose gluten free flour blend (I use Bob's Red Mill)
2 tbs ground cinnamon
1 cup coconut sugar (I like Wholesome)
1 cup butter (melted)
1/4 tsp salt
8 ounces cream cheese
1/4 cup organic cane sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups peeled & chopped red apples (I used Gala)
1 tbs ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tbs coconut sugar
(Yields approx. 4 oz)
1/2 cup coconut sugar
1/2 cup water
1/2 cup coconut milk (I love & use Califia Farms Toasted Coconut-Almond Milk Blend)
1 tsp vanilla
1/4 tsp salt
Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
For the crust:
In a large mixing bowl, stir together the dry crust ingredients. Stir in the melted butter until evenly mixed throughout.
Pat half of this mixture onto the bottom of the pan.
Bake for 20 minutes or until lightly golden brown. Set aside & let cool.
For the cheesecake:
In a large mixing bowl beat the cream cheese and sugar until light and fluffy. Add the vanilla, egg, and salt & then mix until just combined. Set aside while you prepare the apples.
For the apples:
Combine all ingredients. Set aside.
For the coconut caramel drizzle:
In a small saucepan over medium heat, combine sugar & water. Cook for 2-3 minutes until sugar is dissolved. Add butter & coconut milk, stir until fully combined & let simmer (you may need to turn heat down a little) for about 10 minutes, or until thickened. Add vanilla & salt, stir to combine & then remove from heat. Pour into a jar & let cool. (Can store in refrigerator for a few weeks). I am a fan of these jars for my storing needs.
Put it all together:
Spread the cheesecake mixture over the cooled crust in the pan you set aside.
Sprinkle the apple filling over the top.
Sprinkle the remaining oat crust mixture over the apple filling. Press down slightly.
Bake for approx. 40 minutes or until firm & golden.
Remove from the oven and let cool completely. Refrigerate for at least an hour before serving for best results.
When ready to serve, slice into bars, drizzle some coconut caramel on top...and dig in!
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