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.
Crust part
  • 1/2cup almonds
  • 1/2cup pecans
  • 3/4 cup rolled oats
  • 2tbsp maple syrup
  • 2tbsp coconut oil
  • Pinch salt
  • Pinch cinamon
Cheese part
  • 1 1/2cup soaked raw cashews(no longer than 6 hours)
  • 110g vegan cream cheese(I used toffuti)
  • 2cups coconut cream
  • 1tbsp cornstarch
  • 2tbsp maple syrup(or sub for agave)
  • 1 vanilla bean
  • 1/2 lemon zest
  • 1/4 lemon juice
  • Pinch salt
Caramel part
  • 1can coconut milk
  • 1cup coconut sugar
  • Pinch salt
  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.