This vegan caramel cheesecake hits the spot! I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness. 🙂
We had a few friends come over and so I wanted try out a new recipe. I used my previous vegan cheesecakes as a baseline (like my Mango Vegan Cheesecake) and adapted from them. I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious. 😛
I made this dessert to go along with my vegan “meatballs” soon to be posted! It made for a perfect very satisfying meal.
- 2 cups walnuts
- 1 cup dates
- 1 cup soaked cashews
- meat from can of full fat coconut milk (solid white part only)
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vanilla
- 1/4 melted coconut oil
- pinch of salt
- 1/4 maple syrup
- 1/4 cup dates (soaked in hot water)
- 1/4 cup maple syrup
- salt, to taste (depending on how salty you want it)
- Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
- Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
- In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
- Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
- Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
- Freeze for at least 2 hours.
- In the meantime, combine all the caramel sauce ingredients into a blender and blend until smooth. You may need to add some hot water if it is not blending easily.
- Remove from freezer, top with the caramel sauce and enjoy!
- If the caramel topping is not blending easily, you can add some hot water a few tablespoons at a time to make it easier. The softer the dates, the easier it will be to blend well.