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Maple Cheesecake With Caramel Sauce [Vegan, Gluten-Free]
The creamy vegan filling and gluten-free crust require no oven time, making this recipe no-bake. The dark maple syrup conjures up richer flavors we associate with fall. Topped with caramel sauce, this dessert is simply decadent!
Ingredients You Need for Maple Cheesecake With Caramel Sauce [Vegan, Gluten-Free]
How to Prepare Maple Cheesecake With Caramel Sauce [Vegan, Gluten-Free]
- Combine crust ingredients in a food processor and press into the bottom of a 9-inch tart pan.
- Combine filling ingredients in a food processor until smooth and pour on top of crust. Refrigerate or freeze for 4-6 hours until set.
- In a saucepan over medium heat, combine molasses, vanilla, maple syrup, cane sugar, water, and butter. Stir until the cane sugar dissolves and wait until the mixture begins to bubble vigorously.
- At this point, stir in coconut milk and let boil until the mixture reaches 240°F as read by a candy thermometer.
- Remove from heat and let rest for 1-2 hours, until thickened.
- Pour over cheesecake to serve!
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