I am so excited to share this recipe for vegan cheesecake with you! It is so good, sensational really!
Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth!
This vegan cheesecake is definitely not my first go at making vegan cheesecakes! From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’.
The only caveat? It’s a little pricey. Especially when I made the topping out of coconut butter and maple syrup! So it’s probably not what you’re going to make every other week but it’s rich as heck so that’s another reason you’re probably not going to make it every other week.
I was at first going to make a vegan dulce de leche for the topping, but at the last minute, had a change of heart.
I was thinking, why cook a topping when you’ve got this whole no-bake/raw dessert thing going on, why go and stand over a hot stove just for the sauce?
So I decided on a salted caramel fudge topping made from coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping.
A few more sprinkles of sea salt over the top and it was perfect.
I did soak my cashew nuts for this pie, in fact I soaked them overnight. I have discussed in other recipes whether I think it’s important to soak cashews first or not and the jury is still out on that one for me, but for this recipe it’s definitely important.
Reason being, you use a ton of cashews for this filling, once all your filling ingredients are in the blender jug your blender will be almost 2/3rds or even 3/4 of the way full. It would be very tough for a blender to handle that much volume unless it’s an easy blend. So make it as easy as possible.
I used an 8 inch round spring form pan for this vegan cheesecake which was the perfect dish for this.
You make the base and filling in the springform pan, let it set completely before removing it from the pan, and then put the topping on.
The hands on time for this recipe is actually really short, a bit of processing, a bit of blending, a bit of stirring, really it’s too easy!
The time consuming part is waiting for it to set, which takes quite a few hours in the freezer, and you need it to set completely before you remove it from the spring form pan.
So you need a bit of patience with this pie, but otherwise it’s really easy and fun.
I really hope you will love this vegan cheesecake as much as we do! It is:
- Ultra creamy
- So much like the ‘real thing’ you will not believe!
- Easy and fun to make
- Raw and gluten-free
Keep it stored in the refrigerator and serve it cold straight from the fridge.
What do you think of this vegan cheesecake with salted caramel fudge sauce? Going to give it a try? Let us know in the comments and please do rate the recipe too, thank you so much!
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Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will not believe and it’s super easy to make too! Raw and Gluten-Free!
For the Crust:
- 1 cup (150g) Macadamia Nuts
- 10 Medjool Dates (Pitted)
- 1 cup (80g) Dried Dessicated Coconut
For the Cheesecake Filling:
- 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
- 3/4 cup (180ml) Water
- 3/4 cup (180ml) Maple Syrup
- 1/2 cup (120ml) Coconut Oil (Melted)
- 1/4 cup (60ml) Fresh Squeezed Lemon Juice
- 1 tsp Vanilla Extract
For the Salted Caramel Fudge Sauce:
- 1/2 cup (120ml) Coconut Butter (Melted)*
- 1/2 cup (120ml) Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
- Sea Salt
- Macadamia Nuts
- Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
- Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 4-6 hours.
- When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping.
- Add the melted coconut butter, maple syrup, vanilla extract and sea salt into a bowl and stir it together into a caramel sauce. Spread this out over the top of the cheesecake, working quickly, as the sauce thickens and sets quite fast when in contact with the cold cheesecake.
- Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts.
- Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving.
- Once the cheesecake is thawed, keep it stored in the refrigerator (not freezer).
*The topping must be made with coconut butter and not coconut oil.
*Prep time does not include time spent setting in the freezer.
- Serving Size: 1 Slice (of 12)
- Calories: 640
- Sugar: 37.3g
- Sodium: 112mg
- Fat: 46.9g
- Saturated Fat: 22.1g
- Carbohydrates: 54.9g
- Fiber: 6.7g
- Protein: 9.3g
Keywords: vegan cheesecake