The flavors of salt and sweetness go flawlessly together in this vegan salted caramel cheesecake.
Even the greatest dairy enthusiasts will be impressed by the flavor combination and creamy texture of this vegan alternative!
Everyone will adore the baked cheesecake made using this simple recipe. Present it at your upcoming event, or simply make it for yourself as a wonderful treat.
With a biscuit base as well as a cashew, coconut cream filling and vegan cream cheese filling.
This vegan cheesecake has the ideal harmony of flavors and textures to imitate a classic cheesecake.
To elevate it, a lusciously thick and gooey salted caramel sauce is drizzled over it.
We will be going over how to create this mouth watering vegan salted caramel cheesecake in this article.
Equipment You Will Need
The following tool you will need to be able to make this vegan salted caramel cheesecake:
- Food processor – this will be used to create the base of your cheesecake.
- Blender – this is used to create the simple filling.
- Small bowl.
- 8 inch spring form cake tin.
- Small saucepan.
- Parchment paper.
- 5.82 ounces of gluten-free biscuits such as Biscoff biscuits or Graham crackers (You might be interested in checking out How To Make Vegan Gingerbread Men).
- 3 tbsp of vegan butter
- ¾ cup of raw cashews
- 1.01 pounds of vegan cream cheese
- 1½ cups coconut cream
- 3 tbsp of lemon juice
- ½ cup of maple syrup
- 2 tbsp of cornstarch
- 2 tsp of vanilla extract
- ¼ tsp salt
Salted Caramel Topping
- 2/3 cup of coconut cream
- ¾ cup of brown sugar
- ¼ cup of vegan butter
- ½ tsp of salt
- 1 tsp of vanilla extract
Step 1: Soak Your Cashews
For the filling, put the cashews in a bowl with the boiling water. Wait 20 minutes before removing.
Also, while this is happening, this gives you an opportunity to preheat your oven to 355 degrees Fahrenheit.
In addition to that, line your cake pan with parchment paper. This will prevent your cheesecake from sticking.
Step 2: Create Your Base
All base ingredients should be combined in a blender and pulsed to a fine crumb.
Then line the bottom of the cake pan using this fine crumb mixture.
Make sure that you press down firmly using either a spoon or your hands. You want to make sure the base is even.
Then set aside in the refrigerator while you create the filling.
Step 3: Create The Cheesecake Filling
The cashews should be drained and rinsed off in clean water.
The cashews should be drained and rinsed off in clean water. In a high-speed blender, combine all the filling ingredients and purée until very smooth.
The mixture will be rather thick, so you might need to blend the mixture slowly, until you reach your desired consistency.
You can gently quicken the speed as it thickens, to ensure there are no lumps.
During this phase, be careful to pause a few times and wipe down the blender’s sides. This ensures everything is combined.
Step 4: Bake The Cheesecake
Spread the ingredients evenly onto the base. To get rid of bubbles caught in the creamy filling, tap the pan on the countertop a few times.
Bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes. When the cake is somewhat wobbly in the center and the top is gently browned, it has finished baking.
Keep the oven door slightly ajar and turn off the oven. Allow the cake to finish cooling in the oven.
Then, put it in the refrigerator to continue setting for at least three hours.
Step 5: Remove The Cheesecake From The Tin
To remove the cake from the springform pan once it has set. It should feel firm to the touch.
Carefully slide a blade around the interior edge. Remove the pan and peel away the parchment paper before transferring it to a plate.
Step 6: Make Your Salted Caramel
Add the sugar, coconut cream, and vegan butter to a small saucepan and heat it over medium-high heat while stirring.
Then decrease the heat to just a simmer and mix the sauce for 5 to 6 minutes until it thickens.
After this time frame, put it in the fridge to thicken further. As it cools, it should continue to thicken.
When it’s time to serve, pour the cold salted caramel all over the cheesecake and top with more salt flakes.
Advice You Ought To Follow
Overall, this cheesecake is really easy to make.
However, there are a few tips you ought to follow to yield the perfect cheesecake every time.
- Use only the can’s thick, creamy portion of the coconut cream. If you don’t have access to coconut cream, you can scoop off the cream that has split on top of a can of full-fat coconut milk after letting it sit in the refrigerator for the night.
- You can substitute macadamia nuts if you don’t like cashews or have an allergy to them.
- Making this cake the day before serving will give it time to chill and set nicely. The setting and chilling times are crucial and cannot be skipped.
- For this recipe, a high-speed blender is recommended since you want the creamiest, smoothest cheesecake filling imaginable.
- The cake is left in the oven, which prevents the top from splitting
- If you prefer a plain caramel cheesecake instead of salted, you can omit the salt.
This vegan salted caramel cheesecake is really easy to create. All you need to do is blend everything together and allow it time to set.
The cashews help to create a really creamy cheesecake, that you wouldn’t believe was dairy free.
Now You should be able to make this delicious vegan salted caramel cheesecake yourself.
Perfect for a social occasion or just for yourself as a treat.