Vegan Caramel Cheesecake Recipe For Easter Day 2024
Amazing salted caramel sauce on the tastiest vegan cheesecake. The overnight-soaked cashews make this vegan cheesecake velvety and delicious.
– ▢ 1 cup raw almonds– ▢ 1 cup shredded coconut– ▢ 10 Medjool dates– ▢ 1/2 tbsp coconut oil, liquified
Ingredient
CRUST
– ▢ 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
CHEESECAKE
TOPPING
– ▢ 1 recipe Salted Caramel Sauce
Step 1
Step 1
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.
Direction
Step 2
Step 2
Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
Step 3
Step 3
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.
Step 4
Step 4
To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
Step 5
Step 5
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.
Step 6
Step 6
Defrost cheesecake 30 minutes before serving. Use an offset spatula to cover and border with salted caramel sauce. Eat 1/2–3/4 of the salted caramel sauce and save the rest.