Maple Caramel Almond Cheesecake
This healthy vegan caramel cheesecake is delicious, and made with flavorful whole foods plant based nut butter! The perfect dessert recipe to make for a crowd of vegans and non vegans alike, they are sure to love it! This vegan cheesecake recipe is: oil-free, refined sugar-free, gluten-free, and WFPB!
Ingredients
Crust:
- 1 ¼ Cup almond flour
- ½ Cup cassava flour
- ¼ Cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ Cup Georgia Grinders Maple Caramel Almond Butter
Filling:
- 2 Cups soaked raw cashews
- ⅓ Cup Georgia Grinders Maple Caramel Almond butter
- 3 Cups vegan yogurt
- ½ Cup maple syrup
- 1 ½ tablespoon cornstarch
- 2 Lemons - juiced
- 1 teaspoon vanilla extract
Caramel Sauce:
- ¼ Cup coconut butter
- ¼ Cup date syrup
Frosting:
- 1 Can coconut cream chilled
- 1 tablespoon maple syrup
- ¼ Cup Georgia Grinders Maple Caramel Almond butter
Toppings:
- Sliced almonds
- Sea Salt
Instructions
- Begin by soaking your cashews overnight.
- Preheat your oven to 350. Mix together crust ingredients and press into a 9” springform pan, making sure to build up the edges. Poke holes with a fork into the crust and bake for 10 minutes.
- While the crust is baking, make the cheesecake filling by combining all ingredients in filling category into a blender and blend until silky smooth.
- Remove the crust from the oven and pour the filling in. Bake for 35 minutes. Once done, remove from the oven and allow to cool at room temperature 15 minutes before placing in the fridge for at least 2 hours, or until chilled completely.
- Make the frosting by mixing together the chilled white portion of the coconut cream, nut butter, and maple syrup and allow to chill in the fridge before piping (I make it while the cheesecake is baking and let it cool for the same amount of time as the cheesecake).
- Once cooled completely make the caramel sauce. It helps to heat the coconut butter a little before mixing it together with the date syrup. Once caramel is achieved, remove the cheesecake from the pan and spread the caramel sauce over top of the cheesecake.
- Pipe the frosting on top of the cheesecake. Sprinkle almonds and sea salt on top and enjoy!
Notes
If you forgot to soak the cashews overnight, you can add them to a pot of boiling water and boil until soft (about 15 minutes), and then rinse with cold water!
Tried this recipe?Let us know how it was!