Creamy Vegan Cheesecake
This decadent vegan cheesecake is incredibly rich, creamy, and satisfying. Featuring a crunchy macadamia nut crust and a luscious cashew-based filling, it is topped with a quick no-cook salted caramel fudge sauce. A perfect celebratory dessert that tastes just like the classic version, but completely plant-based and gluten-free.
Instructions
- 1
Line an 8-inch springform pan with parchment paper and spray with non-stick coating.
- 2
Process macadamias (1 cup), medjool dates (0.5 cup), and desiccated coconut (1 cup) in a food processor until it forms a sticky dough. Press firmly into the bottom of the pan and freeze.
- 3
Blend cashews (3 cup), water (0.75 cup), maple syrup (0.75 cup), coconut oil (0.5 cup), lemon juice (0.25 cup), and vanilla extract (1 tsp) until completely smooth. Pour over the crust, smooth the top, and freeze for 4 to 6 hours.
- 4
Whisk together coconut butter (0.5 cup), maple syrup (0.5 cup), vanilla extract (1 tsp), and sea salt (0.5 tsp) to create the caramel sauce.
- 5
Remove the cheesecake from the pan. Spread the caramel sauce quickly over the frozen top. Decorate with sea salt (1 sprinkle) and macadamias (1 handful).
- 6
Allow the cheesecake to thaw at room temperature for 30 minutes before slicing and serving.
Nutrition Facts
Per portion