Making cheesecake does not need to be hard, especially vegan cheesecake. All you need are seven key ingredients and you can make the base for cheesecake and top it with whatever your heart desires. Salted caramel possesses that gooey salty sweet goodness that drips over a cheesecake bite or slice and makes you want to eat the whole thing in one go. Here is what you need to start your cheesecake making empire or just impress your friends and family.
1 Cup of Packed and Pitted Dates
1 Cup of Walnuts
1 and ½ Cups of Cashews (soaked)
1 Large Lemon
⅓ Cup of Coconut Oil
⅔ Cup of Full-Fat Coconut Milk
½ Cup of Maple Syrup
3 Tablespoons of Salted Caramel Sauce
First up you will need to make the crust. Grab your food processor, chuck in dates and turn it on until the dates are all in smooth little pieces and the whole thing forms a ball. Remove the ball and pour the cup of walnuts in, pulse until they become very fine crumbs. Now add the date ball in and blend it all together for a dough to form. Once the dough has formed grab a 12-cup muffin tray. Using a non-stick spray, spray each one to avoid any sticking. Also, cut up some tabs of parchment paper and place those across the cups which will create pull tabs to help you get the cheesecake bites out of the tray. Finally, take the crust mixture and pack some into each muffin spot and place it in the freezer to get cold.
For the filling, grab your blender and mix everything together (cashews, lemon juice, coconut oil, coconut milk, and maple syrup). Blend this until it is as creamy as possible, like a fine puree. You want to make sure that there are no chunks of walnut in the mixture otherwise your cheesecake will not have that creamy consistency you want. If it is not sticking together you may need to add some more wet ingredients like lemon juice or coconut milk.
Lastly, pour the topping on top of the crust and grab your salted caramel. You can either swirl it into the cheesecake itself or wait for it to set and put some on top. We suggest doing a bit of both. Simple swirl it on top. Once everything is filled, place it back in the freezer and let it harden for four to six hours. Then just pop one out when you are ready to eat one!