Description

A rich, creamy, no-bake vegan cheesecake featuring a chocolate nut crust, a silky cashew filling, and a homemade coconut salted caramel sauce. This dairy-free dessert is perfect for impressing guests and can be made ahead of time.

Ingredients

Scale

For the Crust:
2 cups raw cashews or pecans (or a mix)
1 cup Medjool dates, pitted
2 tablespoons unsweetened cocoa powder
3 tablespoons coconut oil, melted
1/2 teaspoon sea salt
For the Cashew Filling:
3 cups raw cashews
1 can (400ml) full-fat coconut milk
1/2 cup pure maple syrup
3 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons tahini (optional)
For the Salted Caramel Sauce:
1/2 cup full-fat coconut milk
1 cup coconut sugar
2 tablespoons coconut oil, melted
1 teaspoon sea salt, plus more for sprinkling
1 teaspoon vanilla extract

Instructions

Soak the 3 cups of raw cashews in boiling water for at least 2 hours (or overnight). Drain, rinse with cold water, and pat dry.
In a food processor, pulse the cashews/pecans for the crust until they form a fine meal. Add cocoa powder, maple syrup, melted coconut oil, and salt. Pulse until the mixture clumps together. Press firmly into the bottom of a 9-inch springform pan and place in the freezer.
In a high-speed blender, combine the soaked cashews, full-fat coconut milk, maple syrup, lemon juice, vanilla extract, and tahini. Blend on high for 3-5 minutes until completely smooth and creamy. Pour over the chilled crust and smooth the top.
In a small saucepan over medium heat, combine coconut milk, coconut sugar, and coconut oil for the caramel. Whisk constantly until sugar dissolves and mixture simmers. Simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in vanilla and sea salt. Let cool for 10 minutes.
Pour the cooled caramel sauce over the cheesecake filling. Swirl with a knife for a marbled effect or let pool on top. Cover tightly and refrigerate for at least 6 hours, preferably overnight.
To serve, run a hot knife around the edge and release the springform pan. Slice with a clean, sharp knife and top with fresh berries or extra caramel.

Notes

Ensure cashews are soaked long enough to blend smoothly. Use full-fat coconut milk for the best texture. The cheesecake tastes better after chilling overnight. Do not freeze as the texture may become grainy.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22
Sodium: 150
Fat: 18
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 6

Keywords: vegan cheesecake, no-bake dessert, cashew cheesecake, salted caramel, gluten-free, dairy-free, raw vegan, holiday dessert