Vegan Cheesecake With Salted Caramel Fudge Sauce

Vegan Cheesecake With Salted Caramel Fudge Sauce

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.

Prep Time:45 mins 

Yield: 12 

Category: Dessert, Raw, Gluten-Free 

Cuisine: Vegan

Description

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!

Ingredients

For The Crust:

                   1 cup (150g) Macadamia Nuts

                   1/2 cup (88g) Pitted Medjool Dates (Packed)*

                   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

Full Recipe:Click Here

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