I kid you not, this is one of my favourite non dairy full on vegan cheesecakes I’ve ever made. The texture is insanely good. Super creamy, yet not at all heavy or particularly dense. It was love at first bite.
The creamy tofu, coconut, cashew and condensed milk filling is encased in a baked hazelnut and almond crust. I feel like the part that tends to let down a no bake dessert is usually it’s crust. I love baking my crusts and having the filling ready to pour into it when it’s cooled before setting it in the fridge or freezer, depending on how quickly you want to slice up.
I used Nature’s Charm coconut condensed milk both in the filling and to create a speedy caramel for over the top. Heaven in every bite. A few pretzels and some sesame snaps over the top add a beautiful final crunch and contrast beautifully with the creamy silky smooth filling.
If you’re thinking ahead and planning on whipping up something delicious for Valentine’s Day this would be an epic option.
This is not a sponsored post, all opinions are my own. Recipe created for Nature’s Charm.
Salted Caramel Vegan CheesecakePrint Recipe
- **For the Caramel Topping**
- 150g Nature’s Charm Coconut Condensed Milk
- 30g vegan butter or coconut oil
- 30g smooth drippy peanut butter
- 50g soft brown sugar or coconut sugar
- Pinch of salt
- Pretzels, sesame brittle and some coarse salt to serve, optional
- **For the Crust**
- 150g almond flour
- 100g hazelnuts
- 60ml maple syrup
- 50g vegan butter, melted
- **For the Filling**
- 350g firm tofu, not silken tofu
- 60g cashews, soaked and drained.
- 80g Nature’s Charm Coconut cream
- 3 tbsp Nature’s Charm Coconut Condensed milk
- ½ tbsp lemon juice
- 150g coconut oil, melted, allowed to cool to room temperature
- Generous pinch of salt
Place caramel sauce ingredients into a pot. Whisk together and place over a medium heat. Bring to the boil and then simmer for 6 - 8 minutes; the mixture should coat the back of a spoon. Set to one side. Can be made in advance and stored in the fridge for up to three days in a sealed container.
Line a 7 inch loose bottom non stick tin with baking paper, just the bottom, and grease the bottom and sides well with spray oil or coconut oil.
Preheat your oven to 180C (350F).
Blend together hazelnuts and almonds in your food processor to a fine crumb.
Combine all base ingredients in a large bowl. Place into your prepared tin and spread evenly using your fingertips or the back of a spoon. Spread across the bottom and up the sides.
Prick holes across the bottom using a fork.
Bake for 15 minutes in the oven. Set to one side to cool.
Blend together all filling ingredients in a high speed blender. A food processor won’t achieve the same consistency.
Pour filling into the prepared base. Place into the fridge to set overnight or for at least 6 hours. Alternatively place into the freezer for at least two hours.
Slice and spread caramel over individual slices or top with caramel and return to the fridge or freezer for 30 minutes to firm up a little more.
Store in the fridge for up to three days or freeze slices for up to one month. Thaw at room temperature for 45 minutes to 1 hour before serving if storing the freezer.
*Soak cashews for at least 2-3 hours in cold water. Weigh before soaking.