Maple Caramel Almond Cheesecake
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
24
Serves: 8-10
Ingredients
Crust
- 1.25 cups1.25 cups1.25 cups Almond Flour
- 1/2 cup1/2 cup1/2 cup Cassava Flour
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1/3 cup1/3 cup1/3 cup Maple Caramel Almond Butter
Filling
- 2 cups2 cups2 cups Raw Cashews, soaked
- 1/3 cup1/3 cup1/3 cup Maple Caramel Almond Butter
- 3 cups3 cups3 cups Coconut Milk Yogurt, or other vegan yogurt
- 1/2 cup1/2 cup1/2 cup Pure Maple Syrup
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Cornstarch
- 222 Lemon, juiced
- 1 tsp1 tsp1 tsp Vanilla Extract
Caramel Sauce
- 1/4 cup1/4 cup1/4 cup Organic Coconut Butter
- 1/4 cup1/4 cup1/4 cup Medjool Date Syrup
Frosting
- 13.5 oz13.5 oz13.5 oz Coconut Cream, chilled (1 can)
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1/4 cup1/4 cup1/4 cup Maple Caramel Almond Butter
Toppings
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin by soaking your cashews overnight.
- Preheat your oven to 350 F. Mix together crust ingredients and press into a 9" springform pan, making sure to build up the edges. Poke holes with a fork into the crust and bake for 10 minutes.
- While the crust is baking, make the cheesecake by combining all filling ingredients into a blender and blend until silky smooth.
- Remove the crust from the oven and pour the filling in. Bake for 35 minutes. Once done, remove from the oven and allow to cool at room temperature 15 minutes before placing in the fridge for at least 2 hours, or until chilled completely.
- Once cooled completely make the caramel sauce. It helps to heat the coconut butter a little before mixing it together with the date syrup. Once caramel is achieved, remove the cheesecake from the pan and spread the caramel sauce over top of the cheesecake.
- Make the frosting by mixing together the chilled white portion of the coconut cream, nut butter, and maple syrup. Pipe on top of the cheesecake. Sprinkle almonds and sea salt on top and enjoy!
Notes
Recipe by Katie from The All Natural Vegan
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My Notes:
About This Recipe
Show nutritional information
Cakes Dairy Free Egg Free Gluten Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 681 |
| Fat: | 45 g |
| Carbohydrates: | 59 g |
| Protein: | 13 g |
| Cholesterol: | 0 g |
| Sodium: | 168 mg |
| Fiber: | 7 g |
| Sugars: | 34 g |
| Calculated for total recipe. | |
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You can find more of my recipes at https://theallnaturalvegan.com/