This is one for lovers (said in my best Carrie Bradshaw voice) of cheesecake. I expect you’re looking at the photos and thinking this is made from dairy products. Nope. This beauty is 💯% vegan goodness and tastes, looks and smells just like the cheesecakes you love.
The base is made from a decadent blend of macadamia nuts, medjool dates and desiccated coconut. Not a Nice biscuit to be seen! And the filling is made deliciously divine from a mixture of cashews, maple syrup, coconut oil, lemon juice, vanilla extract and water. I didn’t think my blender could reach the creamy, smooth consistency needed to pass the cheesecake test but it passed with flying colours.
The recipe included a Salted Caramel Fudge Sauce which is meant to set as a firm layer on top of the cheesecake. I wasn’t able to make this work for me. It calls for coconut butter and I used Nuttlex coconut butter, which might not have been the right product (see note). No problemo, I made a warm Salted Caramel Sauce and a Maple Butter and didn’t stop there. That Maple Butter was crowned with popcorn and macadamia nuts. Because every vegan cheesecake deserves to be crowned 🍿🌰
🌱 Vegan substitutions aren’t required as the recipe is vegan. If you have luck with the Salted Caramel Fudge Sauce using Australian ingredients, please let me know as I’d like to take another crack at it.
Cheesecake with Maple Butter & Salted Caramel Sauce
- 20cm Springform Pan
- Blender or Food Processor
- Full ingredient list and method at Loving It Vegan
- Please visit Alison at Loving It Vegan for her recipe and method for 'The Best Vegan' Cheesecake.
- 🌱 Vegan substitutions aren't required as the recipe is vegan.