Caramel Vanilla Cheesecake

Caramel Vanilla Vegan Cheesecake

Two layer vanilla and date caramel cheesecake with a chocolate topping, kind of an explosive combination of my recent dessert experiments. This is insanely delicious, but an even more interesting feature is the super convincing cheesecake texture while keeping things all vegan 🙂 The recipe doesn’t use any exotic ingredients, doesn’t involve any cooking, and it is really simple. It can be stored in the freezer and can be enjoyed right out without the need to thaw.

#vegan #plantbased #dessert #cheesecake #treat

5.0 from 1 reviews
Caramel Vanilla Cheesecake
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: Serves 6
Ingredients
Crust
  • 1½ cup pecans
  • ¾ cup medjool dates, pitted
  • pinch of salt
Vanilla layer
  • 1 cup raw cashews (preferably soaked at least 4 hours and rinsed)
  • ½ cup coconut cream
  • Juice of half a lemon
  • 1 teaspoon vanilla extract
Caramel layer
  • 1 cup medjool dates, pitted
  • ½ cup raw cashews (preferably soaked at least 4 hours and rinsed)
  • ½ cup coconut cream
  • ¼ teaspoon salt
  • 1 tablespoon maple syrup
Chocolate topping
  • 2 tablespoon cocoa powder
  • 2 tablespoon coconut oil, melted
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
Instructions
Crust
  1. Grind the crust ingredients in a food processor until you get a sticky paste
  2. Between two sheets of parchment paper, roll the crust out to fit your pan or mold.
  3. If your pan doesn't have a release, I suggest lining the pan with parchment paper first
  4. Lay the crust on the bottom of the pan and put it in the freezer.
Vanilla layer
  1. Put all the ingredients in a high speed blender and grind until smooth
  2. Add this mix on top of the crust (in the pan), and put the pan back in the freezer
Caramel layer
  1. Put all the ingredients in a high speed blender and grind until smooth
  2. Add this mix on top of the crust (in the pan)
Chocolate topping
  1. Mix all ingredients well
  2. Top the cake with the chocolate mix
Serving
  1. Keep the cake in the freezer overnight, decorate with cocoa nibs, coconut chips and berries
  2. Serve immediately out of the freezer for an ice cream like texture or thaw for more of a cheesecake feeling

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2 thoughts on “Caramel Vanilla Cheesecake

  1. I’ve tried this recepie today; LOVE IT! I’m trying no grain/no sugar for 30 days. This desert was perfect for it 👌 Thank you! I always admire your food pics, I’m glad I was able to try one at last!

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