Vegan Caramel Cheesecake

A salty pretzel cookie base made without baking, a creamy caramel filling, and a layer of rich handmade caramel sauce are the components of this vegan caramel cheesecake. The ideal sweet and salty vegan dessert, it’s ideal for any celebration.

Ingredients

Ingredients for the Crust

1 1/2 cups vegan graham cracker crumbs
1/4 cup melted vegan butter
2 tablespoons maple syrup

Ingredients for the Cheesecake Filling

2 cups raw cashews, soaked overnight and drained
1/2 cup full-fat coconut milk
1/2 cup maple syrup
1/4 cup melted coconut oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt

Ingredients for the Caramel Sauce

1/2 cup canned coconut milk
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Instructions for the Crust

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) springform pan.
In a bowl, combine the graham cracker crumbs, melted vegan butter, and maple syrup. Stir until the mixture resembles wet sand.
Press the crust mixture into the bottom of the prepared springform pan, creating an even layer.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Instructions for the Cheesecake Filling

In a high-speed blender or food processor, combine the soaked and drained cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake in the refrigerator and chill for at least 4 hours or overnight until set.

Instructions for the Caramel Sauce

In a small saucepan, combine the coconut milk, maple syrup, coconut sugar, and salt. Bring the mixture to a boil over medium heat, stirring frequently.
Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens and turns a caramel color.
Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel sauce cool for a few minutes.

Assembly:

Once the cheesecake is set, remove it from the springform pan and transfer it to a serving plate.
Drizzle the cooled caramel sauce over the top of the cheesecake.
Slice and serve. Leftovers can be stored in the refrigerator for up to 5 days.