Our familly was love cheesecake so much and always made a cheesecake when we had a party. So I will make this cheesecake again because the recipe was easy so I belived you guys can do it. So good luck for the party
Vegan Cheesecake With Salted Caramel Fudge Sauce
Prep Time: 45 mins
Yield: 12
INGREDIENTS
For the Crust:
- 1 cup (150g) Macadamia Nuts
- 1/2 cup (88g) Pitted Medjool Dates (Packed)*
- 1 cup (80g) Dried Dessicated Coconut
For the Cheesecake Filling:
- 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
- 3/4 cup (180ml) Water
- 3/4 cup (180ml) Maple Syrup
- 1/2 cup (120ml) Coconut Oil (Melted)
- 1/4 cup (60ml) Fresh Squeezed Lemon Juice
- 1 tsp Vanilla Extract
For the Salted Caramel Fudge Sauce:
- 1/2 cup (120ml) Coconut Butter (Melted)*
- 1/2 cup (120ml) Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
For Decorating:
- Sea Salt
- Macadamia Nuts
INSTRUCTIONS
- Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
- Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
- get full recipes @ lovingitvegan.com
Vegan Cheesecake With Salted Caramel Fudge Sauce
4/
5
Oleh
more
