A delectable no-bake cake made for the holidays. This Vegan Salted Caramel & Pecan Cheesecake is a stunner. There is a nutty bottom with a hint of vanilla, followed by a thin and crunchy layer of caramel, chopped pecans, smooth and creamy cheesecake-like layer, and ending with a luscious melty caramel layer, topped with more crunchy pecans. It's made to impress and deliver an unforgettable cake eating experience.

Salted Caramel and Pecan Cheesecake [Vegan]

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Serves

8-10

Cooking Time

40

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Ingredients

Bottom Layer:

  • 1 1/2 cups almond flour
  • 1/2 cup raw org coconut oil
  • 1 teaspoon non-alcoholic Madagascar vanilla extract

Bottom Caramel Layer:

  • 1/4 cup turbinado sugar (or coconut palm sugar)
  • 1/4 cup coconut cream (full fat)
  • 1/4 teaspoon pink salt (or celtic salt recommended)

Top Caramel Layer:

  • 1/2 cup (100 g) – org turbinado sugar (or coconut palm sugar)
  • 1/2 cup (120 ml) – org coconut cream (full fat)
  • 1/4 teaspoon pink salt (or celtic salt recommended)

Pecan Bottom and Top Layers:

  • 1/4 cup and 1/2 cup pecan halves

Cheesecake Layer Ingredients:

  • 2 cups raw cashew nuts (pre-soaking measurements)
  • 2 cups coconut cream (full fat)
  • 1/2 cup Crown maple syrup bourbon barrel aged (or pure maple syrup)
  • 1/8 cup sweetened condensed coconut milk
  • 2 teaspoons pure rum extract
  • 1 tsp lemon juice
  • 1/4 teaspoon pink salt (or celtic salt recommended)
 
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Preparation

To Prep Bottom Layer:

  1. Add ALL the ingredients to a glass bowl and mix well using a fork until the coconut oil and flour are well incorporated.
  2. Add parchment paper just at the bottom an 8-inches Springform Pan with Quick-Release (non-stick coating).
  3. Add the raw mixed ingredients to the springform and press it in with the back of a spoon or a flat measuring cup.
  4. Refrigerate while working on the first caramel layer.

Bottom Caramel and Pecan Layer Prep:

  1. In a small pan, add bottom caramel layer ingredients.
  2. Bring to a boil on low heat and gently whisk until composition gets thicker, about 5 – 8 minutes.
  3. Set aside to cool down for 2-3 minutes before adding the caramel to the cooled cake bottom.
  4. Roughly chop the 1/4 cup of pecans. Set aside.
  5. Remove the cooled bottom layer from the fridge and add the first salted caramel layer (spreading evenly through the entire surface if necessary).
  6. Next, sprinkle the chopped pecan halves covering the entire surface.
  7. Place the cake pan back in the fridge while working on the cheesecake layer.

Cheesecake Layer:

  1. Add ALL the cheesecake ingredients to a high-speed blender
  2. Blend at high speed for about 2 minutes until the mixture looks well blended and creamy. (There are plenty of wet ingredients in the mix to make the blending fairly easy.) Scraping sides is not needed.
  3. When all cashew nuts are well blended and smooth looking (with no clumps), the creamy mixture is ready.
  4. Remove the cake pan from the fridge, and ADD the creamy blended mixture on top of the refrigerated base, caramel and pecan layers. Freeze overnight or for at least 8 hours (12 hours recommended).

For Serving and Assembly:

  1. For the Top Caramel Layer and Pecan Layer: After the recommended freezing time, remove the cake from the freezer.
  2. Follow the bottom caramel layer prep instructions using the top caramel layer ingredients.
  3. Once salted caramel is ready, set aside to cool down for up to 5 min. Spread the fresh-made salted caramel on top of the cake.
  4. Top up with pecans halves working from the outside of the cake towards the middle, in round circles, or desired shape.
  5. Freeze for an extra 30 minutes or until it is ready to serve. When ready to serve, the cake should be easy to remove from the springform pan.
  6. Just use the quick-release handle and remove the parchment paper with cake onto a round cake platter.
  7. Leave to thaw for 15 – 30 minutes before ready to serve, or run a cake knife under hot water before slicing. Ready to enjoy!
 
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