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Vegan Salted Caramel Cheesecake

Check out this Mouthwatering Vegan salted caramel & chocolate no-bake cheesecake!

Since I’ve been working as a chef, the most appreciated food I’ve ever made with great feedbacks are desserts. And among all of them at the top of the list of the most-liked you can find the queen of the plant based cheesecakes, which is this caramel-chocolate no-bake one. 

I created the recipe by looking at my wife back in the days we were living in Thailand while she was making a cacao mousse with coconut milk. Coconut milk is at the base of this cream, and being so creamy once cooled down gets pretty firm, thick but still creamy exactly like the spreadable cheese used in any original cheesecake recipe. 

On top of that I decided to pair it with a salted caramel sauce as a topping(you can also whip it if you like to get naughty with desserts!)

Let’s see the recipe below:

 

Ingredients to make 26 cm cake mold:

WHAT YOU NEED

FOR THE BASE

  • 80 gr hazelnuts
  • 5 medjoul dates
  • 1 tablespoon of coconut oil
  • water as needed

FOR FILLING CREAM

  • 1200 ml full-fat coconut milk
  • 180 gr raw sugar
  • 90 gr corn starch
  • 60 gr unsweetened cocoa powder

FOR THE SALTED CARAMEL

  • 200 ml soy or coconut whipping cream
  • 76 g non-hydrogenated vegan margarine
  • 150 g sugar
  • 1/2 tsp himalayan salt

 

WHAT TO DO

Process all the ingredients of the base in a food processor adding water time by time as needed till a sticky mixture is obtained.  Spread it on the base of the cake mold using your fingertips and put in the freezer.  

Blend all the ingredients of the cream with an immersion blender and bring to a boil using a saucepan, stirring with a whisk. When it thickens pour over the base and let to cool. Refrigerate at least one night before eating and don’t freeze it! 

Now to make the salted caramel sauce start with melting the sugar in a pot stirring once in a while. In the meantime bring to a boil the soy cream and once the sugar has melted pour in the soy cream stirring continuously till incorporated. Melt in the vegan margarine as well with salt. 

Leave to cool down in a glass container with lid open and then put in the fridge with lid on till thickens (about one night). If you want to make a ganache you can just whip it till fluffy. 

The next day take the cake out from the fridge, you will notice it got firm and ready to be eaten. Top with salted caramel sauce or gamache according to your preferences. Consume within 5 days, keeping the cake covered with cling film. 

This is a must-have dessert, and if you wanna leave someone speechless and stunned this cake is the one you have to go for! 

CONTRIBUTOR

Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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