This Vegan Caramel Cheesecake is a showstopper! Naturally gluten free, dairy free, vegan, and sugar free! Drizzled with homemade dairy free caramel sauce leaves me with no words!
Made with an almonds that have been soaked for a few hours leaving this unbelievably creamy and dreamy. And drizzled with a lusciously decadent salted caramel sauce.
If you know me, I love vegan cheesecakes! Even if you don't have dietary restrictions, or you're not vegan, I believe you'll still enjoy this as much as I do! It's a healthy dessert that's perfect for anyone and everyone.
This is the first time I've used almonds to make the base of this cheesecake instead of cashews! I had to experiment with both haha. And wow....sometimes trying something new is totally worth it! Even if there's a chance of a fail.
In this recipe, you can use almonds or cashews, just make sure to soak them so they're easy to blend + you'll end up with a much creamier result.
You can use any sweetener you like. Like...
Or even try out different liquids, like water or coconut milk. In this recipe, I used water. But you could most definitely use coconut milk, (use canned coconut milk), you'll get creamier results!
You truly do get amazed by all the plants and nuts that can be transformed into cream. Almond cream is one of them! Smooth, silky, and amazingly delicious.
If you haven't heard of almond cream, don't worry about it. I only now learned about this! I would not buy any store bought dairy free creams because of all the stabilizers, preservatives, additives, and thickeners they put in there. Just a bunch junk and unnatural stuff, that, to be frank, isn't for human consumption. Why go to that extreme, when you can make a much healthier version at home??
Making it is quite easy and simple! Here is an easy step by step (with pictures) to help you make one of these delicious cheesecakes!
Add all the crust ingredients into a food processor or blender, and pulse until it resembles bread crumbs.
Cut parchment paper to the size of an 8" spring form pan.
Dump the mixture on top of the parchment paper. Set aside.
Add almonds, water, coconut oil, and maple syrup into the blender. Blend until smooth.
Pour over crust. Freeze for up to 3-6 hours.
Take out the cheesecake from the freezer, and allow to thaw for a few minutes, then remove from the pan and take off the parchment paper from the bottom. Place onto a cake stand or plate.
Pour store-bought or homemade caramel sauce over the top of the cheesecake and spread evenly using an offset spatula.
No Bake Crust