Dairy-Free Caramel Cheesecake
Indulge in the creamy decadence of this Dairy-Free Caramel Cheesecake—an irresistible dessert that's as rich and velvety as it is free from dairy. Featuring a buttery vegan graham cracker crust and a luscious cashew-based filling, this cheesecake is elevated with the sweetness of maple syrup and the bright tang of fresh lemon juice. Agar-agar powder serves as the perfect binding agent, ensuring a smooth and sliceable texture. Topping it all off is a silky homemade caramel sauce made with coconut milk and brown sugar, offering the perfect balance of sweetness and just a hint of sea salt. Ideal for vegans and those with dietary restrictions, this show-stopping dessert is a guaranteed crowd-pleaser for any occasion—whether it's a dinner party or simply a well-deserved treat. Ready in just 30 minutes of prep time and perfect for 8 servings, this no-bake masterpiece is proof that indulgence can be entirely plant-based.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Vegan graham crackers
- 60 ml Unsweetened almond milk
- 4 tablespoons Coconut oil, melted
- 300 grams Raw cashews, soaked overnight
- 200 ml Coconut cream
- 100 ml Maple syrup
- 2 tablespoons Lemon juice
- 2 teaspoons Vanilla extract
- 2 teaspoons Agar-agar powder
- 100 grams Brown sugar
- 120 ml Coconut milk
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, crush the vegan graham crackers into fine crumbs using a food processor.
In a bowl, combine the graham cracker crumbs with melted coconut oil. Mix until well combined and the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from oven and let it cool.
For the cheesecake filling, drain and rinse the soaked cashews.
In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and almond milk. Blend until smooth and creamy.
In a small saucepan, combine agar-agar powder with 60 ml of water. Bring to a boil and simmer for about 2 minutes, stirring constantly, until thickened.
Quickly add the prepared agar-agar to the blender with the cashew mixture. Blend again until everything is well combined.
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
For the caramel sauce, in a saucepan over medium heat, combine brown sugar, coconut milk, and sea salt.
Stir frequently until the mixture comes to a boil, then reduce heat to a simmer and cook for additional 15 minutes until thickened.
Let the caramel sauce cool slightly before pouring over the set cheesecake.
Chill the cheesecake with caramel topping for another hour before slicing and serving.
Nutrition Facts
Calories |
4478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 552.5 g | 201% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 367.9 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 386 mg | 30% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
