Name: Salted Caramel Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 7 h 20 min
Cuisine: Vegan
Ingredients: 1 package firm tofu (14 oz); 1 cup coconut cream (from the top of a chilled can of coconut milk); 1 heaping cup soaked cashews (soaked overnight or in boiling water for at least an hour); 1/2 cup granulated sugar; 1/4 cup cornstarch; 1 tsp lemon zest; 2 tsp lemon juice; 2 tsp vanilla extract; 1/4 tsp salt; 150g vegan plain cookies (e.g., Biscoff); 3 1/2 tbsp vegan butter, melted; 1/3 cup coconut cream; 1/2 cup coconut sugar; 3 tbsp cornstarch; 1/4 tsp vanilla extract; 1/4 tsp sea salt

Description

A delicious dairy-free and vegan cheesecake topped with rich salted caramel, perfect for any gathering.

Ingredients

Scale

1 package firm tofu (14 oz)
1 cup coconut cream (from the top of a chilled can of coconut milk)
1 heaping cup soaked cashews (soaked overnight or in boiling water for at least an hour)
1/2 cup granulated sugar
1/4 cup cornstarch
1 tsp lemon zest
2 tsp lemon juice
2 tsp vanilla extract
1/4 tsp salt
150g vegan plain cookies (e.g., Biscoff)
3 1/2 tbsp vegan butter, melted
1/3 cup coconut cream
1/2 cup coconut sugar
3 tbsp cornstarch
1/4 tsp vanilla extract
1/4 tsp sea salt

Instructions

Prepare the Crust: Pulse the cookies and melted vegan butter in a food processor until you have a fine crumb mixture. Press it into the bottom and sides of a parchment-lined 9″ springform pan. Set aside.
Make the Cheesecake Filling: Drain and press the tofu, then blend it with coconut cream, soaked cashews, sugar, lemon zest, lemon juice, vanilla, salt, and cornstarch in a food processor until smooth. Pour the filling over the prepared crust.
Bake the Cheesecake: Wrap the bottom of the springform pan in foil and place it in a larger deep pan. Pour water halfway up the sides of the pan for a water bath. Bake at 350°F (175°C) for 50-60 minutes. The cheesecake should be slightly jiggly in the center and golden around the edges. Allow it to cool, then refrigerate for at least 6-8 hours.
Make the Salted Caramel Sauce: In a saucepan, heat the coconut cream, coconut sugar, vanilla, and sea salt over medium heat until boiling. Stir in cornstarch and whisk until thickened. Let the sauce cool for 20 minutes.
Assemble: Pour the cooled caramel sauce over the chilled cheesecake. Optionally, garnish with flaky salt around the edge for an extra touch of flavor.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze them wrapped well for longer storage.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 22g
Sodium: 200mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: dessert, vegan, cheesecake, salted caramel, dairy-free