Dairy-Free Caramel Cheesecake

Indulge in the rich, velvety goodness of this Dairy-Free Caramel Cheesecake, a decadent dessert that’s completely free of dairy yet bursting with flavor. Perfect for vegans, those with lactose intolerance, or anyone looking for a lighter twist on a classic treat, this recipe features a crunchy graham cracker crust, a creamy, cashew-based filling, and a luscious homemade caramel sauce made with coconut milk and brown sugar. Using simple ingredients like coconut cream, maple syrup, and agar-agar, this cheesecake achieves a smooth, buttery texture without any need for traditional dairy products. With just a bit of soaking, blending, and chilling, this elegant dessert is surprisingly easy to prepare and makes an impressive centerpiece for gatherings or special occasions. Slice into indulgence and savor every bite of this guilt-free, plant-based creation!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Vegan graham crackers
• 60 ml Unsweetened almond milk
• 4 tablespoons Coconut oil, melted
• 300 grams Raw cashews, soaked overnight
• 200 ml Coconut cream
• 100 ml Maple syrup
• 2 tablespoons Lemon juice
• 2 teaspoons Vanilla extract
• 2 teaspoons Agar-agar powder
• 100 grams Brown sugar
• 120 ml Coconut milk
• 0.5 teaspoon Sea salt

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

To make the crust, crush the vegan graham crackers into fine crumbs using a food processor.

Step 3

In a bowl, combine the graham cracker crumbs with melted coconut oil. Mix until well combined and the texture resembles wet sand.

Step 4

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from oven and let it cool.

Step 5

For the cheesecake filling, drain and rinse the soaked cashews.

Step 6

In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and almond milk. Blend until smooth and creamy.

Step 7

In a small saucepan, combine agar-agar powder with 60 ml of water. Bring to a boil and simmer for about 2 minutes, stirring constantly, until thickened.

Step 8

Quickly add the prepared agar-agar to the blender with the cashew mixture. Blend again until everything is well combined.

Step 9

Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Step 10

For the caramel sauce, in a saucepan over medium heat, combine brown sugar, coconut milk, and sea salt.

Step 11

Stir frequently until the mixture comes to a boil, then reduce heat to a simmer and cook for additional 15 minutes until thickened.

Step 12

Let the caramel sauce cool slightly before pouring over the set cheesecake.

Step 13

Chill the cheesecake with caramel topping for another hour before slicing and serving.

Nutrition Facts

Serving size	(1182.2g)

Amount per serving	% Daily Value*
Calories	4478.0

Total Fat 239.0g	0%
Saturated Fat 102.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2401.3mg	0%
Total Carbohydrate 552.5g	0%
Dietary Fiber 16.9g	0%
Total Sugars 367.9g
Protein 70.4g	0%

Vitamin D 22.3IU	0%
Calcium 386.5mg	0%
Iron 26.8mg	0%
Potassium 2762.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 6.1%

Carbs: 47.6%