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8 Servings
Recipe By: Mel

Vegan Caramel Cheesecake


  • crust
  • 1 cup raw almonds
  • 1 cup shredded coconut
  • 10 Medjool dates
  • 1/2 tbsp coconut oil, liquified
  • cheesecake
  • 4 cups raw cashews, soaked overnight
  • 1 cup water
  • 3/4 cup maple syrup or honey
  • 2/3 cup coconut oil, liquified
  • 1/2 cup lemon juice
  • 2 vanilla beans, scraped
  • topping
  • 1 recipe Salted Caramel Sauce


Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.
Line a 9″ springform pan with parchment paper and set aside.
Place all crust ingredients into a food processor and process until it’s the texture of coarse sand.
Pour the crust mixture into the springform pan and use your fingers to flatten it.
You can also use parchment paper to help flatten if your fingers get sticky.
To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles.
Freeze the cheesecake for at least 5 hours before serving.
When you’re ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw.
Drizzle the salted caramel sauce on top and use an offset spatula to completely cover the top and push a little bit over the edges.

Remove the cheesecake from the springform pan while it’s still frozen to prevent the sides from sticking to the pan. Then, thaw the cheesecake on a cake stand.

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