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Healthy Vegan Caramel Peanut Cheesecake

A creamy, rich, and healthy vegan cheesecake made with cashews and topped with caramel and peanut flavors, perfect for any dessert table.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup raw cashews (soaked for at least 4 hours) Soaking enhances creaminess
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil (melted)
  • 1 tsp vanilla extract
  • 1/4 cup cacao powder
  • 1/2 cup medjool dates (pitted)
  • 1/4 cup almond milk
  • 1 pinch salt
Crust
  • more dates (to blend with nut flour or crushed nuts) Use to make crust.

Method
 

Preparation
  1. Soak the cashews in water for at least four hours to soften.
  2. In a blender or food processor, combine soaked cashews, almond butter, maple syrup, melted coconut oil, vanilla extract, cacao powder, dates, almond milk, and a pinch of salt. Blend until smooth and creamy.
  3. Blend more dates with nut flour or crushed nuts to make a simple crust. Press this mixture into the bottom of a springform pan.
Assembly and Chilling
  1. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
  2. Place the cheesecake in the freezer for about 2-3 hours to set, or longer to enhance flavor.
Serving
  1. Once set, slice into pieces and serve cold. Top with your favorite ingredients if desired.

Notes

Store in an airtight container in the refrigerator for up to five days. This cheesecake freezes well for about 3 months. Thaw overnight in the refrigerator before serving.