No-Bake Caramel Cheesecake | Gluten Free Vegan Desserts
8 هزار بار بازدید -
2 سال پیش
-
For all Gluten Free Vegan
For all Gluten Free Vegan Desserts Lovers :)
This vegan caramel cheesecake is not only the perfect gluten-free vegan dessert, but even if you're not vegan I think you'll love it. It's creamy, smooth, and naturally gluten-free and dairy-free. Just think of it as a delicious, healthy dessert - that's drizzled in the most amazing salted caramel sauce. Enjoy!
Ingredients (6”)
SALTED CARAMEL SAUCE
• 1 can coconut cream (sub full-fat coconut milk)
• 1/2 cup (70g) coconut sugar (sub brown sugar)
• ½ tsp salt
• 1 tsp vanilla extract
CRUST
• 3/4 cup (75g) raw pecans
• 1/2 tsp ground cinnamon
• Pinch of salt
• 3 Medjool dates, pitted (50-60g)
• 1 Tbsp melted coconut oil
CHEESECAKE
• 1.5 cups (300g) raw cashews, soaked overnight
• 3/4 cup coconut cream, scoopable
• 1/3 cup (75g) salted caramel sauce
• 2 tsp fresh lemon juice
• 1 vanilla bean pod, scraped
TOPPING
• 1 heaping cup (160g) pecans
• 3/4 cup salted caramel sauce
• Flaky sea salt
Instructions
Salted Caramel Sauce
1. Combine the coconut cream/milk, coconut sugar, and salt in a small saucepan over medium-high heat.
2. Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
4. Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in vanilla extract.
5. Chill in the fridge, uncovered, while making the crust.
Crust
1. Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
2. Pour the crust mixture into the springform pan and use your fingers to flatten it.
3. Place in the freezer while making the cheesecake.
Cheesecake
1. Add all of the ingredients to a blender and blend until smooth.
2. Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 3-4 hours.
Topping
1. Add the pecans and caramel to a bowl and stir to combine.
2. Spread the pecans over the frozen cheesecake. Drizzle with more caramel if desired, as you should be left with about 1/2 cup extra.
3. Chill in the fridge for about 2-3 hour, or until the topping has thickened. Then sprinkle with sea salt.
4. To serve, cut the cake when chilled but allow them to sit at room temperature for about 30 minutes before eating. When thawed, they have a super creamy cheesecake consistency.
5. Store the cake in the fridge for about 5 days, or in the freezer for about a month.
#vegan #glutenfree #plantbased
This vegan caramel cheesecake is not only the perfect gluten-free vegan dessert, but even if you're not vegan I think you'll love it. It's creamy, smooth, and naturally gluten-free and dairy-free. Just think of it as a delicious, healthy dessert - that's drizzled in the most amazing salted caramel sauce. Enjoy!
Ingredients (6”)
SALTED CARAMEL SAUCE
• 1 can coconut cream (sub full-fat coconut milk)
• 1/2 cup (70g) coconut sugar (sub brown sugar)
• ½ tsp salt
• 1 tsp vanilla extract
CRUST
• 3/4 cup (75g) raw pecans
• 1/2 tsp ground cinnamon
• Pinch of salt
• 3 Medjool dates, pitted (50-60g)
• 1 Tbsp melted coconut oil
CHEESECAKE
• 1.5 cups (300g) raw cashews, soaked overnight
• 3/4 cup coconut cream, scoopable
• 1/3 cup (75g) salted caramel sauce
• 2 tsp fresh lemon juice
• 1 vanilla bean pod, scraped
TOPPING
• 1 heaping cup (160g) pecans
• 3/4 cup salted caramel sauce
• Flaky sea salt
Instructions
Salted Caramel Sauce
1. Combine the coconut cream/milk, coconut sugar, and salt in a small saucepan over medium-high heat.
2. Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
4. Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in vanilla extract.
5. Chill in the fridge, uncovered, while making the crust.
Crust
1. Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
2. Pour the crust mixture into the springform pan and use your fingers to flatten it.
3. Place in the freezer while making the cheesecake.
Cheesecake
1. Add all of the ingredients to a blender and blend until smooth.
2. Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 3-4 hours.
Topping
1. Add the pecans and caramel to a bowl and stir to combine.
2. Spread the pecans over the frozen cheesecake. Drizzle with more caramel if desired, as you should be left with about 1/2 cup extra.
3. Chill in the fridge for about 2-3 hour, or until the topping has thickened. Then sprinkle with sea salt.
4. To serve, cut the cake when chilled but allow them to sit at room temperature for about 30 minutes before eating. When thawed, they have a super creamy cheesecake consistency.
5. Store the cake in the fridge for about 5 days, or in the freezer for about a month.
#vegan #glutenfree #plantbased
2 سال پیش
در تاریخ 1401/07/16 منتشر شده
است.
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