Vegan Caramel Cheesecake Recipe
User Reviews
4.9
Vegan Caramel Cheesecake Recipe
Description
The crust combines ground almonds, shredded coconut, dates, and coconut oil pressed into a springform pan to form the base. The filling is made by blending soaked cashews with maple syrup, coconut oil, lemon juice, vanilla bean seeds, and water until completely smooth and creamy. This mixture is poured over the crust and then frozen until firm, giving the cheesecake a dense, velvety texture without dairy.
The salted caramel sauce topping adds a glossy, indulgent finish, balancing sweetness with a hint of saltiness. When served, the cheesecake is thawed partially to soften the texture for scooping, then drizzled generously with the caramel, which can be spread over the surface to cover edges slightly.
Remove the cheesecake from the pan while still frozen to prevent sticking. Pour caramel sauce over the frozen cake for easier spreading. Keep refrigerated after thawing to maintain firmness, as coconut oil softens at warmer temperatures. This cheesecake holds well in a cool environment for a few hours before serving, making it suitable for gatherings.
Ingredients
Crust
- 1 cup almond raw
- 1 cup coconut shredded
- 10 Medjool dates
- 1/2 tbsp coconut oil liquified
Cheesecake
- 4 cups cashew nuts soaked overnight, drained and rinsed, raw
- 1 cup water
- 3/4 cup maple syrup or honey
- 2/3 cup coconut oil liquified
- 1/2 cup lemon juice
- 2 Vanilla Beans scraped
Topping
- 1 recipe Salted Caramel Sauce
Instructions
- Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.
- Line a 9" springform pan with parchment paper and set aside.
- Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
- Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.
- To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
- Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 5 hours before serving.
- When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Drizzle the salted caramel sauce on top and use an offset spatula to completely cover the top and push a little bit over the edges. You'll only need about 1/2 to 3/4 of the salted caramel sauce, so save the rest for a future indulgence.
Notes
- Remove the cheesecake from the springform pan while still frozen to avoid sticking.
- Pour caramel sauce over the cheesecake while it is frozen to ease spreading.
- Thaw the cheesecake for at least 30 minutes before serving for a creamy texture.
- Keep the cheesecake refrigerated after thawing; coconut oil softens at 76°F, so avoid warm storage.
- The cake can remain firm on a serving table for up to two hours if cool enough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 45.5g | 15% |
| Protein | 8g | 16% |
| Fat | 36.1g | 56% |
| Saturated Fat | 17.3g | 87% |
| Sodium | 18.9mg | 1% |
| Fiber | 5.8g | 23% |
| Sugar | 33.7g | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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