Take time for dessert with this no-bake macadamia and caramel vegan cheesecake recipe. The raw, dairy-free treat is decadent and sweet.
I liked this cheesecake so much I decided to make a double batch and make it into a cake and a slice. Well, that’s not entirely true. The two different shapes were a result of a failed experiment. And in the end, I basically came out with two desserts (did not intend on it). I hope the two different shapes are not too confusing. You can use either a round or square baking tin to get whatever shape you prefer. Or double the dairy-free cheesecake recipe and make both!
I have used macadamia nuts in this recipe which makes it extremely creamy and delicious. But I am aware that macadamia nuts are very expensive and macadamia nut butter is not only the most expensive nut butter there is but also very hard to find. You can, of course, make your own macadamia butter but for the purpose of this recipe, you can also sub cashew butter. It will be just as delicious (and a tiny bit lower in saturated fat). The cake is a very soft cake which won’t hold its shape too well if it melts, so its one that I suggest storing in the freezer.
This vegan cheesecake recipe is vegan, gluten-free, dairy-free, and refined sugar-free. enjoy!
Craving more delicious vegan dessert recipes? Try making my no-bake vegan cashew tart with macadamia nuts and kiwi. This vegan tart recipe also features coconut, pitted dates, and agave nectar. Try eating just one slice! You can also try making my vegan no-bake coconut and chocolate bounty slices. The sweet treats feature a raw coconut base and a delicious chocolate coating. They’re the perfect dessert!
If you’re looking for vegan dinner recipes, try making my vegan meat sausage rolls with walnuts and lentils. The hearty rolls feature a puff pastry and a meatless sausage made of walnuts, lentils, oats, and breadcrumbs. The rolls are sure to be a hit at dinnertime!
This recipe as republished with permission from Hazel and Cacao.
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