Salted Caramel Vegan Cheesecake

Prep Time 15 min Serves 12-15 slices     adjust servings


    For the crust

    • 1 1/2 cups gluten free rolled oats
    • 1/4 cup flax meal
    • 1/4 cup coconut oil

    For the cheesecake

    • 2 cups raw cashews (soaked overnight)
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil
    • juice of 1 small lemon
    • 2 tsp ground vanilla beans
    • 1/2 tsp sea salt

    For the caramel

    • 1 cup vegan sweetened condensed milk
    • 1/2 tsp sea salt
    • 1/2 cup chocolate chips for garnish (optional)


    1. In a food processor , combine the crust ingredients. Press mixture into a greased spring form pan . If you don't have a spring form pan, you can mini cheesecakes by pressing the mixture into lined muffin cups . Stick in the fridge to firm up.
    2. While the crust is in the fridge, drain and rinse the cashews. Add them to the food processor with the rest of the cheesecake ingredients. Blend until smooth. Pour the cheesecake mixture on top of the crust and stick in the fridge for at least an hour.
    3. Once the cheesecake is semi set up, add the salted vegan sweetened condensed milk.


    Recipe Notes

    Note: It may take chilling overnight to get the cheesecake to completely firm up. This should last a couple weeks in the fridge. Enjoy!

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