VEGAN #CARAMEL #CHEESECAKE
This Vegan Caramel Cheesecake is a showstopper! It’s a gluten-free, dairy-free, vegan cheesecake recipe drizzled with probably probably the foremost wonderful salted caramel sauce.
The heart cheesecake layer is produced from cashews that have soaked overnight and its unbelievably creamy and decadent.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
If you’ve been following this site for a while, you understand that I love vegan cheesecake recipes. They’re creamy, smooth, decadent and appropriate for these who're gluten-free and dairy-free. Bonus, they’re also paleo-friendly.
So suppose of this as a delicious, wholesome dessert that’s appropriate for everyone. Because even when you’re now not vegan and have no dietary restrictions, I suppose you’re gonna love it!
Oh, did I point out the salted caramel sauce? Yep, this model of my vegan cheesecake is drizzled within probably probably the foremost wonderful salted caramel sauce. A sauce that you’ll desire to drink like its liquid gold. No exaggeration.
VEGAN CHEESECAKE RECIPES ARE MY FAVORITE
Now, this isn’t my first rodeo with vegan cheesecakes. I’ve also made this Raw Mixed Berry and Vanilla Bean Cheesecake, Raw Coconut Macadamia and Mango Cheesecake and Raw White Chocolate and Pumpkin Cheesecake (hint: here's also huge for the holidays). These are perennial reader favorites.
So I didn’t modify too a lot with this version. Just somewhat tweak right the following and there. But let’s be honest, it’s the salted caramel drizzles that truly steal the show.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
HOW TO MAKE THIS VEGAN CHEESECAKE
It’s fairly simple to make this vegan cheesecake recipe, but you do must plan forward by way of means of soaking your uncooked cashews overnight. I’d also suggest making your salted caramel sauce the day before, then storing within the refrigerator (and I desire to shop in these adorable tulip jars). By prepping the sauce forward of time, it’ll make your life simpler within the kitchen.
The cheesecake recipe is truly three components, the crust, the heart layer and the sauce. With your sauce executed and out of the way, all that’s left is the crust and creamy center.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
To make the crust: upload the almonds, shredded coconut, Medjool dates and coconut oil to a meals processor. Process it for a minute or so, till you've a crumbly texture that resembles coarse sand. Then, line a 9″ springform pan with parchment paper and move the crust combination to the pan and press it down together with your arms till it’s flattened.
To make the cheesecake filling: upload the water, maple syrup or honey, coconut oil, lemon juice, scraped vanilla beans and tired cashews to a high-powered blender. I love my Vitamix, but any high-powered blender must work. Blend it on excessive for 2-3 minutes or till tremendous creamy. Pour the cheesecake filling on ideal of the crust, supply the pan a shake to eliminate any air bubbles and pop it within the freezer for no less than 5 hours.
When you’re in a position to serve (and eat!) this cheesecake, take away it from the freezer about 20-30 minutes beforehand to permit it thaw. Pour your salted caramel sauce on ideal and use a spatula to gentle the top, pushing little bits of the caramel sauce over the side to create these drizzles.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
And there you've it! A wow-worthy Vegan Caramel Cheesecake that's certain to galvanize and fulfill the bellies of your guests.
VEGAN CARAMEL CHEESECAKE
PREP TIME: 1 hr
TOTAL TIME: 1 hr
SERVINGS: 16 servings
This gluten-free, dairy-free, vegan cheesecake recipe is drizzled with probably essentially the foremost really good salted caramel sauce. It's a vegan cheesecake merely produced from cashews that have soaked overnight and it is unbelievably creamy and decadent. Watch the video above!
INGREDIENTS
US Customary - Metric
Crust
1 cup uncooked almonds
1 cup shredded coconut
10 Medjool dates
1/2 tbsp coconut oil, liquified
Cheesecake
4 cups uncooked cashews, soaked overnight, tired 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
INSTRUCTIONS
Make the caramel sauce both the evening time earlier than or just a couple of hours earlier than the cheesecake, so that it has time to cool.
Line a 9" springform pan with parchment paper and set aside.
Place all crust meals right into a meals processor and job till it is the feel of coarse sand.
Pour the crust combination into the springform pan and use your palms to flatten it. You too can use parchment paper to assist flatten in case your palms get sticky.
To make the cheesecake filling, upload all meals to a high-powered blender. Blend on excessive for NULL to a few minutes or till creamy.
Pour the cheesecake onto the crust and gently tap to flatten and take away any air bubbles. Freeze the cheesecake for no less than 5 hours earlier than serving.
When you are equipped to consume the cheesecake, take it out of the freezer no less than 30 minutes earlier than serving to thaw. Drizzle the salted caramel sauce on higher and use an offset spatula to totally conceal the higher and push somewhat bit over the edges. You'll only want about 1/2 to 3/4 of the salted caramel sauce, so save the relaxation for a destiny indulgence.
LISA'S TIPS
Remove the cheesecake from the springform pan whereas it is nonetheless frozen to remain away from the aspects from sticking to the pan. I also suggest pouring the caramel sauce whereas it is nonetheless frozen, because the cheesecake might be agency whereas spreading the sauce. Then, thaw the drizzled cheesecake on a cake stand.
Once the cheesecake is thawed, it is finest to preserve refrigerated till serving. The cake will live agency in a groovy room, but count that coconut oil liquifies at 76 degrees. So if it is hot the place you are serving this, the cheesecake might really move smooth faster. As an example, I eliminated this cake from the freezer at Thanksgiving and had it on a serving desk for 2 hours no problem. But every person's house might be different.
NUTRITION
CALORIES: 523kcal, CARBOHYDRATES: 45.5g, PROTEIN: 8g, FAT: 36.1g, SATURATED FAT: 17.3g, SODIUM: 18.9mg, FIBER: 5.8g, SUGAR: 33.7g
The heart cheesecake layer is produced from cashews that have soaked overnight and its unbelievably creamy and decadent.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
If you’ve been following this site for a while, you understand that I love vegan cheesecake recipes. They’re creamy, smooth, decadent and appropriate for these who're gluten-free and dairy-free. Bonus, they’re also paleo-friendly.
So suppose of this as a delicious, wholesome dessert that’s appropriate for everyone. Because even when you’re now not vegan and have no dietary restrictions, I suppose you’re gonna love it!
Oh, did I point out the salted caramel sauce? Yep, this model of my vegan cheesecake is drizzled within probably probably the foremost wonderful salted caramel sauce. A sauce that you’ll desire to drink like its liquid gold. No exaggeration.
VEGAN CHEESECAKE RECIPES ARE MY FAVORITE
Now, this isn’t my first rodeo with vegan cheesecakes. I’ve also made this Raw Mixed Berry and Vanilla Bean Cheesecake, Raw Coconut Macadamia and Mango Cheesecake and Raw White Chocolate and Pumpkin Cheesecake (hint: here's also huge for the holidays). These are perennial reader favorites.
So I didn’t modify too a lot with this version. Just somewhat tweak right the following and there. But let’s be honest, it’s the salted caramel drizzles that truly steal the show.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
HOW TO MAKE THIS VEGAN CHEESECAKE
It’s fairly simple to make this vegan cheesecake recipe, but you do must plan forward by way of means of soaking your uncooked cashews overnight. I’d also suggest making your salted caramel sauce the day before, then storing within the refrigerator (and I desire to shop in these adorable tulip jars). By prepping the sauce forward of time, it’ll make your life simpler within the kitchen.
The cheesecake recipe is truly three components, the crust, the heart layer and the sauce. With your sauce executed and out of the way, all that’s left is the crust and creamy center.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
To make the crust: upload the almonds, shredded coconut, Medjool dates and coconut oil to a meals processor. Process it for a minute or so, till you've a crumbly texture that resembles coarse sand. Then, line a 9″ springform pan with parchment paper and move the crust combination to the pan and press it down together with your arms till it’s flattened.
To make the cheesecake filling: upload the water, maple syrup or honey, coconut oil, lemon juice, scraped vanilla beans and tired cashews to a high-powered blender. I love my Vitamix, but any high-powered blender must work. Blend it on excessive for 2-3 minutes or till tremendous creamy. Pour the cheesecake filling on ideal of the crust, supply the pan a shake to eliminate any air bubbles and pop it within the freezer for no less than 5 hours.
When you’re in a position to serve (and eat!) this cheesecake, take away it from the freezer about 20-30 minutes beforehand to permit it thaw. Pour your salted caramel sauce on ideal and use a spatula to gentle the top, pushing little bits of the caramel sauce over the side to create these drizzles.
This gluten-free Vegan Caramel Cheesecake recipe is drizzled with probably probably the foremost wonderful salted caramel sauce. The vegan cheesecake is merely produced from cashews that have soaked overnight and it is tremendous creamy and decadent.
And there you've it! A wow-worthy Vegan Caramel Cheesecake that's certain to galvanize and fulfill the bellies of your guests.
VEGAN CARAMEL CHEESECAKE
PREP TIME: 1 hr
TOTAL TIME: 1 hr
SERVINGS: 16 servings
This gluten-free, dairy-free, vegan cheesecake recipe is drizzled with probably essentially the foremost really good salted caramel sauce. It's a vegan cheesecake merely produced from cashews that have soaked overnight and it is unbelievably creamy and decadent. Watch the video above!
INGREDIENTS
US Customary - Metric
Crust
1 cup uncooked almonds
1 cup shredded coconut
10 Medjool dates
1/2 tbsp coconut oil, liquified
Cheesecake
4 cups uncooked cashews, soaked overnight, tired 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
INSTRUCTIONS
Make the caramel sauce both the evening time earlier than or just a couple of hours earlier than the cheesecake, so that it has time to cool.
Line a 9" springform pan with parchment paper and set aside.
Place all crust meals right into a meals processor and job till it is the feel of coarse sand.
Pour the crust combination into the springform pan and use your palms to flatten it. You too can use parchment paper to assist flatten in case your palms get sticky.
To make the cheesecake filling, upload all meals to a high-powered blender. Blend on excessive for NULL to a few minutes or till creamy.
Pour the cheesecake onto the crust and gently tap to flatten and take away any air bubbles. Freeze the cheesecake for no less than 5 hours earlier than serving.
When you are equipped to consume the cheesecake, take it out of the freezer no less than 30 minutes earlier than serving to thaw. Drizzle the salted caramel sauce on higher and use an offset spatula to totally conceal the higher and push somewhat bit over the edges. You'll only want about 1/2 to 3/4 of the salted caramel sauce, so save the relaxation for a destiny indulgence.
LISA'S TIPS
Remove the cheesecake from the springform pan whereas it is nonetheless frozen to remain away from the aspects from sticking to the pan. I also suggest pouring the caramel sauce whereas it is nonetheless frozen, because the cheesecake might be agency whereas spreading the sauce. Then, thaw the drizzled cheesecake on a cake stand.
Once the cheesecake is thawed, it is finest to preserve refrigerated till serving. The cake will live agency in a groovy room, but count that coconut oil liquifies at 76 degrees. So if it is hot the place you are serving this, the cheesecake might really move smooth faster. As an example, I eliminated this cake from the freezer at Thanksgiving and had it on a serving desk for 2 hours no problem. But every person's house might be different.
NUTRITION
CALORIES: 523kcal, CARBOHYDRATES: 45.5g, PROTEIN: 8g, FAT: 36.1g, SATURATED FAT: 17.3g, SODIUM: 18.9mg, FIBER: 5.8g, SUGAR: 33.7g
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