I am all about whole food plant based diet, but I am also about balance. I truly think, that occasionally you need to treat yourself with, as everybody calls it – soul food. I try to stick to 80-20 rule – 80% healthy plant-based food and 20% not so healthy or unhealthy/processed vegan food. I am in love with sweets and I really can’t change it. All I do is I try to make it myself as often as possible. That way I know exactly what goes into it.

Ok, about this cheesecake… I tried a lot of them until I combined this – perfect caramel and creamy cheesecake – two my favourite things, topped with crunchy pecan nuts. Ohhh, one thing I can say – it didn’t last long!


Print Recipe
Vegan Caramel Cheesecake
This easy vegan gluten-free caramel cheesecake is my favorite! Delicious nutty crust filled with perfectly creamy cashew cheese, layered with coconut caramel and topped with crunchy pecan nuts is everything that I could ask from a cheesecake! Just take a bite and let the flavours slowly melt in your mouth.
Vegan caramel cheesecake
Cuisine Vegan
Servings
Ingredients
Crust part
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 3/4 cup rolled oats
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • Pinch salt
  • Pinch cinamon
Cheese part
  • 1 1/2 cup soaked raw cashews (no longer than 6 hours)
  • 110 g vegan cream cheese (I used toffuti)
  • 2 cups coconut cream
  • 1 tbsp cornstarch
  • 2 tbsp maple syrup (or sub for agave)
  • 1 vanilla bean
  • 1/2 lemon zest
  • 1/4 lemon juice
  • Pinch salt
Caramel part
  • 1 can coconut milk
  • 1 cup coconut sugar
  • Pinch salt
Cuisine Vegan
Servings
Ingredients
Crust part
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 3/4 cup rolled oats
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • Pinch salt
  • Pinch cinamon
Cheese part
  • 1 1/2 cup soaked raw cashews (no longer than 6 hours)
  • 110 g vegan cream cheese (I used toffuti)
  • 2 cups coconut cream
  • 1 tbsp cornstarch
  • 2 tbsp maple syrup (or sub for agave)
  • 1 vanilla bean
  • 1/2 lemon zest
  • 1/4 lemon juice
  • Pinch salt
Caramel part
  • 1 can coconut milk
  • 1 cup coconut sugar
  • Pinch salt
Vegan caramel cheesecake
Instructions
  1. Firstly, make sure you soaked your cashews for 4-6 hours, or 1 hour in boiling water.
  2. Then preheat the oven to 180°C and make the crust. Simply add all the ingredients into the blender and turn on high speed until finely blended.
  3. Pour the mixture into the springform pan (±22cm) and press down with a glass while forming sides.
  4. Bake the crust for around 10 min until it's nicely brown.
  5. In the meantime prepare filling. Add all the 'cheese part' ingredients to the blender and turn on high speed until smooth and creamy. Adjust the taste by adding more lemon or maple syrup.
  6. After crust is done, let it cool a bit. Then add the filling and bake for another 40-50 min.
  7. While cake is baking prepare the caramel sauce.
  8. Pour coconut milk, coconut sugar, salt into the saucepan and heat it over medium heat until it starts to thicken. Make consistency as thick as you like. I prefer mine a bit more liquid.
  9. After the cake is baked let it chill in the oven. Also, let the caramel cool down as well.
  10. When everything cooled down, pour caramel over the cake and placed in the fridge for another 5 hour (best for overnight).
  11. Top the cake with pecans. And then slooowly enjoy.
Share:
Yum