Salted Caramel Cheesecake

Oh my... I really don't even know where to start when it comes to talking about this recipe. This is HANDS DOWN the best vegan dessert recipe I've ever made. Ever. Literally out of all the baked/raw desserts I've made, this is the one you need to try! Also, because it's a no-bake recipe it makes it even easier to make... Everything about this recipe is a win-win so I cannot wait to share this with you all! 

Another amazing thing about this recipe is that it sits well at room temperature without completely falling apart or melting. I dished these out to friends around me and I received an overwhelmingly positive response from everyone. Even coming from someone who doesn't have much of a sweet tooth (yep, I make desserts but I'm not big on eating them lol), I must admit that these are pretty damn addicting! 


SALTED CARAMEL CHEESECAKE

This delicious & incredibly indulgent salted caramel cheesecake recipe is one that you need to make. Seriously though, if you're after a 110% guaranteed crowd pleaser, no need to look elsewhere because here is the perfect recipe for you!

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MAKES: 6 LARGE SINGLE SERVING CAKES    PREP: 20 MIN     SET: OVERNIGHT

INGREDIENTS: 

  • 1 cup raw cashews, soaked overnight
  • ¼ cup cacao butter, melted & warmed *
  • ¼ cup coconut oil, melted & warmed 
  • ½ cup maple syrup or agave syrup 
  • ¼ cup natural unflavoured coconut yogurt **
  • ½ cup vegan salted caramel protein *** 
  • ⅓ cup coconut milk, room temp or warmed 
  • ¼ tsp salt 

METHOD: 

  1. Add all filling ingredients into a blender and blend until smooth and creamy. You may or may not need more coconut milk to get the mixture going so add more if required. 
  2. Pour into the moulds of your choice and place into the freezer.
  3. Once set, remove from the moulds and decorate with your choice of toppings. I used melted vegan salted caramel chocolate, cacao nibs, crushed peanuts, chocolate pieces & chocolate coated almonds.
  4. Allow cheesecakes to sit at room temperature for 15-20 minutes before serving. 

* The reason why I warm up the liquids in the recipe is because once you add a cold ingredient to the filling, it causes the oils to become solid and so the batter becomes super hard to blend up. If you then end up adding in loads of plant milk to compensate for this then it will take away from the rich flavour of the cheesecake. 

** You can also substitute this for coconut cream, which is the white solid part of a chilled can of coconut milk or coconut cream. 

*** I know some of you are going to ask what you can sub for this, and I mean really I guess you can just leave it out but this is what really gives it the salted caramel flavour. I use the salted caramel lean protein from Tropeaka and it is incredible! 

DessertCherie TuComment