{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}
I made some raw vegan caramel cheesecake on a whim the other day and it turned out to be one of the best cashew cheesecakes I've ever had! After making this raw caramel pudding, my mind just kept on wanting to spread it all over some cheesecake, and I couldn't resist but follow the urge and see what happens -- and I'm very glad I did ;) .
Since I wasn't in the mood for making a large cake {after all, I had all these other desserts mapped out for the week and this one was an impromptu one} I decided to just make a few smaller mini cakes -- ones with a chocolate pecan crust {caramel + chocolate = obviously!}, a simple vanilla bean cheesecake, a layer of dairy-free dulce de leche style caramel, and a sprinkle of salt. So glad I followed the hunch to make this -- it turned out wonderful!
I actually found the smaller cakes super convenient -- easy to store, already divided into servings, and you don't have to make so much {and eat too much ;-) } at a time, which was nice! This recipe can easily be made in a 6" springform pan instead of the mini cheesecakes though, or even doubled for a taller cake. Lots of options with these little caramel beauties!
Raw Vegan Caramel Cheesecake
Delicious cashew based raw vegan cheesecake with a chocolate crust and thick vegan caramel layer on top. Gluten-free.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 5 muffin sized cakes or one 6" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Base:
- ¾ cup pecans
- 6 soft medjool dates
- 2 tbsp cocoa powder
- ½ tbsp coconut oil, liquified
- 1-2 tablespoon coconut water {optional -- only use if liquid is needed for easier blending}
Cheesecake Layer:
- 1½ cups cashews, pre-soaked {at least a few hours, best overnight} and strained
- 5 tbsp fresh squeezed lemon juice
- 6 tbsp liquid sweetener {I used maple syrup}
- 6 tbsp coconut oil, liquified
- ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
- ¼ tsp salt
Caramel Layer:
- ½ a batch of this raw caramel pudding {including the coconut oil}
- Optional: some coarse salt flakes for sprinkling {if you like your caramel salted}
Instructions
- Line a muffin pan with 5 muffin liners {I used my 6-muffin pan}.
- Place all base layer ingredients into a mini food processor {I used my magic bullet for this} and process until it’s finely crumbled. Divide the mixture evenly between the 5 muffin cups {or simply empty into your springform pan). Press ingredients down until an even layer is formed. Place in the freezer, while working on the next step.
- Place all cheesecake layer ingredients into your blender {a strong blender like a Vitamix is best for smooth results} and process until smooth. Remove muffin pan from freezer. Scoop out cheesecake layer ingredients into the muffin cups on top of the crust. Tap the pan a few times on the counter to remove any air bubbles. Place back in the freezer for at least half an hour.
- Prepare the caramel topping by following the directions in this recipe for raw vegan caramel pudding {note: only use half the ingredients, unless you want to reserve the other half for other uses}. Place in the freezer until ready to use on top of the mini cakes
- You can either top the cheesecake with the caramel pudding after it's been in the freezer for 30 minutes {once the top hardens a little} and then return the cake back into the freezer and allow it to chill and set fully for at least 2-3 hours {3-4 if making a larger cake}. Alternatively you can just allow the cheesecake to chill fully and then top with the caramel layer later just before eating. Prior to serving, sprinkle with a hint of coarse salt on top and enjoy!
karen says
Hi Audrey,
I can't eat any oil of any kind. Is there something I can use to substitute the coconut oil?
Thanks!
Audrey says
Hi Karen, I'm so sorry I missed your comment somehow and just saw it now. I imagine the answer is probably no longer super relevant to you since it's been a few years :S But I'm answering it anyways in case anyone else has a similar question:
One easy way you could swap out the coconut oil out of this recipe is by using a bit of coconut butter (aka coconut manna). It's a whole food product made from blended shredded coconut. It would work well here. In the filling I wouldn't use as much of it, maybe only 4 tbsp + add 2 tbsp of mylk, in place of the 6 tbsp coconut oil -- to thin it out a little as it's a more dense product. It will add a bit of a coconut flavor to the recipe, but if you're ok with that coconut + caramel are a lovely pairing anyways :)
Laura@Baking in Pyjamas says
Those look delicious Audrey, I like the individual portions. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks Laura! The individual portions were definitely great -- so easy to just pop one out of the freezer as needed ;)
Terje says
These look delicious! My raw cheesecake attempts have gone horribly so far, but maybe I could make these little wonders and turn my luck.
Audrey says
Thanks Terje! These little cakes are pretty easy -- I'm sure you can do it! :)
I find most often raw cakes can go wrong for people because of unfamiliarity with working with coconut oil. You may want to have a look at these Tips for Baking with Coconut Oil first to help you along.
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
-Cindy
swathi says
Delicious thanks for sharing with Hearth and soul blog hop pinning.
Audrey says
Thank you, Swathi! :)
sophie says
Mmmmmmmm,...you Will also love my vegan gluten-free strawberry cheesecake tartlets!
https://sophiesfoodiefiles.wordpress.com/2014/06/25/no-bake-strawberry-cheesecake-tartlets-topped-cashew-caramel/
Audrey says
Thanks Sophie! Ok, just checked it out — looks so good and that caramel topping is just perfect! ♥ Thanks for sharing your recipe!