Vegan Caramel Cheesecake Recipe
This Vegan Caramel Cheesecake is a delicious, creamy, and dairy-free dessert made with a nutty crust, a smooth cashew-based filling, and topped with a rich homemade salted caramel sauce. Perfect for gatherings and vegan dessert lovers, this recipe requires no baking and offers a satisfying, indulgent treat that is both gluten-free and refined sugar-free.
- Prep Time: 20 minutes (plus overnight soaking of cashews)
- Cook Time: 0 minutes (no cooking involved)
- Total Time: 5 hours 20 minutes (including freezing time)
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Dairy-Free
- Diet: Gluten Free
Ingredients
Crust
- 1 cup raw almonds
- 1 cup shredded coconut
- 10 Medjool dates
- 1/2 tbsp coconut oil (liquified)
Cheesecake Filling
- 4 cups raw cashews (soaked overnight, drained and rinsed)
- 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 (homemade, cooled)
Instructions
- Prepare the Salted Caramel Sauce: Make the salted caramel sauce either the night before or a few hours before beginning the cheesecake, allowing it ample time to cool completely before topping the cake.
- Line the Pan: Line a 9-inch springform pan with parchment paper, ensuring it’s well-fitted and ready for the crust.
- Make the Crust: Place all crust ingredients — raw almonds, shredded coconut, Medjool dates, and liquefied coconut oil — into a food processor. Process until the mixture reaches a coarse sand texture with small bits but sticky enough to hold together.
- Form the Crust: Transfer the crust mixture into the prepared springform pan. Use your fingers or a piece of parchment paper to flatten and evenly press the mixture into the base of the pan, creating a solid foundation for the cheesecake.
- Make the Filling: Add the soaked and drained cashews, water, maple syrup (or honey), liquefied coconut oil, lemon juice, and scraped vanilla bean seeds to a high-powered blender. Blend on high for 2 to 3 minutes until the mixture is completely smooth and creamy without any grainy texture.
- Assemble the Cheesecake: Pour the creamy filling over the crust in the springform pan. Gently tap the pan on the counter to flatten the filling surface and remove any air bubbles trapped inside.
- Freeze: Place the assembled cheesecake in the freezer for at least 5 hours, allowing it to fully set and firm up before serving.
- Serving: When ready to serve, remove the cheesecake from the freezer and let it thaw for about 30 minutes at room temperature. Immediately before serving, drizzle 1/2 to 3/4 of the cooled salted caramel sauce onto the top. Use an offset spatula to spread the caramel sauce evenly over the surface and push some gently over the edges for a luscious finish. Save any remaining caramel sauce for another use.
Notes
- Soak cashews overnight or for at least 8 hours to achieve the best creamy filling texture.
- If you prefer a sweeter cheesecake, adjust the maple syrup or honey quantity according to your taste.
- This cheesecake requires freezing—do not skip this step as chilling firms up the texture.
- Use a high-powered blender to avoid graininess in the filling; a regular blender may not yield the same creamy consistency.
- The recipe is naturally gluten-free and vegan when using maple syrup; substitute honey only if not strictly vegan.
- For easier slicing, allow cheesecake to thaw slightly at room temperature before cutting.
Find it online: https://recipefeastful.com/vegan-caramel-cheesecake-recipe/