Vegan Caramel Cheesecake
Indulge in the creamy decadence of this Vegan Caramel Cheesecake, a no-bake delight that’s as irresistible as it is wholesome. Featuring a gluten-free almond and date crust, a rich cashew-based filling, and a luscious drizzle of silky vegan caramel sauce, this plant-based dessert is perfect for any occasion. Sweetened naturally with maple syrup and balanced with a hint of lemon juice, this cheesecake is both satisfying and beautifully nuanced in flavor. With a prep time of just 30 minutes and no oven required, it's an effortless yet impressive treat that will wow vegans and non-vegans alike. Serve it chilled for a refreshingly indulgent experience and savor every guilt-free bite! Perfect for vegan dessert lovers, gluten-free celebrations, or anyone craving a healthy twist on a classic caramel cheesecake.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1.5 cups Pitted dates
- 0.25 teaspoon Salt
- 2 cups Cashews
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 1 cup Vegan caramel sauce
Instructions
Place the cashews in a bowl and cover them with hot water. Let them soak for at least 1 hour to soften.
In a food processor, add the almonds, dates, and salt. Pulse until the mixture comes together and forms a sticky dough.
Press the almond and date mixture into the bottom of an 8-inch springform pan to form the crust. Ensure it's evenly spread and slightly compacted.
Drain the soaked cashews and add them to the blender along with the coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil.
Blend the ingredients on high speed until smooth and creamy. This might take a few minutes depending on your blender.
Pour the cashew mixture over the crust in the springform pan and smooth the top with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours, or until it is set and firm.
Once set, remove from the refrigerator and carefully remove the springform sides.
Pour the vegan caramel sauce over the top of the cheesecake, allowing some to drip down the sides.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.1 g | 413% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 38.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 781.3 g | 284% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 631.9 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5479 mg | 117% | |
*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.
