Raw Vegan Caramel Cheesecake {Gluten-Free, Paleo, Refined Sugar-Free}
{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}
I made some raw vegan caramel cheesecake on a whim the other day and it turned out to be one of the best cashew cheesecakes I’ve ever had! After making this raw caramel pudding, my mind just kept on wanting to spread it all over some cheesecake, and I couldn’t resist but follow the urge and see what happens — and I’m very glad I did .
Since I wasn’t in the mood for making a large cake {after all, I had all these other desserts mapped out for the week and this one was an impromptu one} I decided to just make a few smaller mini cakes — ones with a chocolate pecan crust {caramel chocolate = obviously!}, a simple vanilla bean cheesecake, a layer of dairy-free dulce de leche style caramel, and a sprinkle of salt. So glad I followed the hunch to make this — it turned out wonderful!
I actually found the smaller cakes super convenient — easy to store, already divided into servings, and you don’t have to make so much {and eat too much } at a time, which was nice! This recipe can easily be made in a 6″ springform pan instead of the mini cheesecakes though, or even doubled for a taller cake. Lots of options with these little caramel beauties!
Raw Vegan Caramel Cheesecake Recipe:
5.0 from 1 reviews
Raw Vegan Caramel Cheesecake {Gluten-Free, Paleo, Refined Sugar-Free}
Prep time 20 mins
Cook/Chill Time 3 hours
Ready In 3 hours 20 mins
Author: Audrey @ Gluten-Free Vegan Love Makes: 5 muffin sized cakes or 1 6" cake
Ingredients Base Ingredients:
- ¾ cup pecans
- 6 soft medjool dates
- 2 tbsp cocoa powder
- ½ tbsp coconut oil, liquified
- 1-2 tbsp coconut water {optional -- only use if liquid is needed for easier blending}
- 1½ cups cashews, pre-soaked {at least a few hours, best overnight} and strained
- 5 tbsp fresh squeezed lemon juice
- 6 tbsp liquid sweetener {I used maple syrup}
- 6 tbsp coconut oil, liquified
- ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
- ¼ tsp salt
- ½ a batch of this raw caramel pudding {including the coconut oil}
- Optional: some coarse salt flakes for sprinkling {if you like your caramel salted}
Instructions
- Line a muffin pan with 5 muffin liners {I used my 6-muffin pan}.
- Place all base layer ingredients into a mini food processor {I used my magic bullet for this} and process until it’s finely crumbled. Divide the mixture evenly between the 5 muffin cups {or simply empty into your springform pan). Press ingredients down until an even layer is formed. Place in the freezer, while working on the next step.
- Place all cheesecake layer ingredients into your blender {a strong blender like a Vitamix is best for smooth results} and process until smooth. Remove muffin pan from freezer. Scoop out cheesecake layer ingredients into the muffin cups on top of the crust. Tap the pan a few times on the counter to remove any air bubbles. Place back in the freezer for at least half an hour.
- Prepare the caramel topping by following the directions in this recipe for paleo and raw vegan caramel pudding {note: only use half the ingredients, unless you want to reserve the other half for other uses}. Place in the freezer until ready to use on top of the mini cakes
- You can either top the cheesecake with the caramel pudding after it's been in the freezer for 30 minutes {once the top hardens a little} and then return the cake back into the freezer and allow it to chill and set fully for at least 2-3 hours {3-4 if making a larger cake}. Alternatively you can just allow the cheesecake to chill fully and then top with the caramel layer later just before eating. Prior to serving, sprinkle with a hint of coarse salt on top and enjoy!
3.2.2925
Enjoy!
Audrey
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This Raw Vegan Caramel Cheesecake recipe has been shared with Fat Tuesday, Sweet and Savoury Sundays, Natural Family Friday, Gluten-Free Fridays, the Hearth and Soul Hop, and with Allergy-Free Wednesdays.
The post Raw Vegan Caramel Cheesecake {Gluten-Free, Paleo, Refined Sugar-Free} appeared first on Gluten-Free Vegan Love.
