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!
Indulge in This No-Bake Vegan Macadamia and Caramel Cheesecake
Ingredients
- BASE:
- ½ cup macadamia nuts
- ½ cup walnuts
- ½ cup pitted dates
- ½ cup dried figs (or sub more dates)
- FILLING:
- 1½ cups cashews (soaked for 3-4 hours or overnight)
- 1 400g can coconut cream
- Juice 1 lemon
- drop vanilla extract
- ⅓ cup maple syrup
- 1 TBSP coconut oil
- CARAMEL TOPPING:
- ½ cup macadamia butter (or sub cashew butter)
- ⅛ cup coconut oil
- 6 TBSP maple syrup
- drop vanilla
- pinch salt
Instructions
- For the base: break down the macadamias and walnuts in a food processor. Add dates and figs and process again until sticky. Transfer mixture to a square or round baking tin (depending on the shape you want) and press down evenly to the base. Set aside.
- For the filling: Add all filling ingredients into a high-speed blender and blend until smooth and creamy. Pour over base and place in the freezer to set for about an hour before pouring on the caramel layer.
- For the caramel, ensure the coconut oil is melted ( I use a microwave if needed) add all ingredients to a bowl and mix until as smooth as possible. Pour over the filling and smooth. Place back in the freezer to set well for at least three to four hours or overnight. Allow to thaw slightly, slice, and enjoy. This is a very soft cake so its best to slice it before it goes too soft.
6.4.5
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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