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Vegan Caramel Cheesecake Recipe

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4 from 69 reviews

This Vegan Caramel Cheesecake is a luscious, creamy dessert made entirely from plant-based ingredients. Featuring a crunchy almond and coconut crust, a smooth cashew-based filling infused with vanilla and lemon, and topped with a decadent homemade salted caramel sauce, this cheesecake is perfect for vegan and dairy-free dessert lovers. The no-bake recipe is simple to prepare and freezes to firm up into a delightful treat that serves 16.

  • Total Time: 5 hours 20 minutes
  • Yield: 16 servings

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 (use about 1/2 to 3/4 of the sauce for topping)

Instructions

  1. Make the Salted Caramel Sauce: Prepare the salted caramel sauce either the night before or a few hours in advance so it has plenty of time to cool and thicken, ensuring the perfect topping consistency for the cheesecake.
  2. Prepare the Pan: Line a 9-inch springform pan with parchment paper. This prevents sticking and makes it easier to remove the cheesecake later.
  3. Make the Crust: Combine all crust ingredients—almonds, shredded coconut, dates, and liquified coconut oil—in a food processor. Pulse until the mixture reaches a coarse sand-like texture, which will provide a firm yet crumbly crust.
  4. Press the Crust: Pour the crust mixture into the lined springform pan. Use your fingers or a piece of parchment paper to press it down firmly and evenly, creating a solid base for the cheesecake.
  5. Blend the Cheesecake Filling: Add the soaked and drained cashews, water, maple syrup or honey, liquified coconut oil, lemon juice, and scraped vanilla beans to a high-powered blender. Blend for two to three minutes on high speed until the mixture is ultra creamy and smooth.
  6. Assemble the Cheesecake: Pour the blended cheesecake filling over the pressed crust in the springform pan. Gently tap the pan to level the filling and release any trapped air bubbles for a uniform texture.
  7. Freeze the Cheesecake: Place the assembled cheesecake in the freezer and allow it to set for at least 5 hours to firm up before serving.
  8. Serve: Before serving, remove the cheesecake from the freezer and let it thaw for about 30 minutes at room temperature. Drizzle the salted caramel sauce evenly over the top, using an offset spatula to spread it smoothly across the surface and slightly over the edges. Reserve any extra caramel sauce for future use.

Notes

  • Soaking cashews overnight is essential to achieve a smooth, creamy filling texture.
  • If you prefer a sweeter crust, add a few more Medjool dates.
  • You can substitute maple syrup with honey if not strictly vegan.
  • Be sure to liquify the coconut oil to ensure it blends smoothly into the crust and filling.
  • Allow adequate freezing time for the cheesecake to set properly; overnight freezing is ideal for best results.
  • When slicing cheesecake, use a sharp knife dipped in hot water for clean cuts.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-caramel-cheesecake-recipe/