Vegan Cheesecake With Salted Caramel Fudge Sauce

Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will not believe and it’s super easy to make too! Raw and Gluten-Free!

Vegan Cheesecake With Salted Caramel Fudge Sauce

INGREDIENTS
For the Crust:
  1. 1 cup (150g) Macadamia Nuts
  2. 1/2 cup (88g) Pitted Medjool Dates (Packed)*
  3. 1 cup (80g) Dried Dessicated Coconut

For the Cheesecake Filling:
  1. 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
  2. 3/4 cup (180ml) Water
  3. 3/4 cup (180ml) Maple Syrup
  4. 1/2 cup (120ml) Coconut Oil (Melted)
  5. 1/4 cup (60ml) Fresh Squeezed Lemon Juice
  6. 1 tsp Vanilla Extract

For the Salted Caramel Fudge Sauce:
  1. 1/2 cup (120ml) Coconut Butter (Melted)*
  2. 1/2 cup (120ml) Maple Syrup
  3. 1 tsp Vanilla Extract
  4. 1/2 tsp Sea Salt

For Decorating:
  1. Sea Salt
  2. Macadamia Nuts

INSTRUCTIONS
  • Spray an 8 inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
  • Add the macadamia nuts, pitted dates and dried dessicated coconut to the food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
  • Take your soaked and rinsed cashew nuts and place them into the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice and vanilla extract and then blend everything together until very smooth. Stop and give your blender a break as needed as this is a lot of volume to blend up. Pour this over the macadamia crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 4-6 hours.
  • When the cheesecake has completely set, remove it from the springform pan and put it onto a cake stand to do your topping.