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Vanilla Caramel Swirl Cheesecake [Vegan]

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This rich and stunning cheesecake is deceptively easy. No cooking involved, only mixing and pouring things, and that final satisfying step of swirling the caramel into a vanilla filling. With no refined sugars and a wholesome set of ingredients, you can feel good about serving this to loved ones. Oh yeah, and it only takes 30 minutes to make.

Vanilla Caramel Swirl Cheesecake [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

445

Serves

8 Slices

Cook Time

30

Ingredients

To Make the Crust:

  • 10 Medjool dates, pitted
  • 1 cup raw almonds or pistachios
  • pinch of salt

To Make the Filling:

  • 2 cups raw cashews, soaked in water for 3 hours or soaked in very hot water for 1 hour, drained
  • 1/2 cup coconut cream
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup

To Make the Caramel Sauce:

  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon almond butter (melted)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Preparation

To Make the Crust:

  1. Put the dates, almonds, and salt in a food processor and grind until you get a sticky dough-like consistency. Don’t over-process though, make sure you retain some texture.
  2. Line a 6-inch cake mold with release with parchment paper
  3. Lay the crust mix on the bottom of the mold and press with your hand to make it firm.

To Make the Filling:

  1. Put all the filling ingredients in a high-speed blender. Blend until smooth.
  2. Pour the filling into the mold over the crust.
  3. Tap the mold on the counter a few times to release any trapped air bubbles.

To Make the Caramel Sauce:

  1. Mix the caramel sauce ingredients in a bowl.
  2. Pour the sauce over the cheesecake into the mold and swirl by dipping a chopstick into the cheesecake and moving the stick around.
  3. Loosely wrap with stretch film and place in the freezer for 4 hours.

Nutritional Information

Per One Slice: Calories: 445 | Carbs: 34 g | Fat: 27 g | Protein: 10 g | Sodium: 13 mg | Sugar: 31 g

Notes

You can store it in the freezer for up to 1 month.
Thaw at room temperature for 15 minutes before serving.

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AUTHOR & RECIPE DETAILS


photo

Simple and flavorful plant-based dinners and desserts. Maya is a photographer and a chef developing creative vegan recipes. She merges her background in visual arts with her love for healthy plant food. She is the author of the blog, Dreamy Leaf.


 

 

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