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Sunday, 13 January 2019

Vegan millionaires cheesecake recipe

Vegan, gluten-free, wheat-free, easy.

A showstopping cheesecake with a biscuit base, cashew cheesecake filling, date caramel sauce and a chocolate ganache. This dessert screams luxury! 
Millionaires cheesecake is one of my favourite cheesecakes to make and tuck into. I love the texture and flavour combinations- delicious!

The cheesecake's base is light and crumbly. It has a creamy filling, sweet caramel sauce and topped with a delicious ganache which is incredible!
This is a dessert which is a 100% help cure for your January blues! 

Preparation- Overnight (for the cashew nuts)
Makes- 1 large cheesecake
Serves- 10-12

Ingredients for the base
-200g of plain flour (I use gluten-free)
-125g of coconut oil (melted)
-4 tablespoons of maple syrup

Ingredients for the caramel sauce
-150g of pitted dates 
-1/2 lemon (juice only)
-1 teaspoon of vanilla extract
-1 tablespoon of coconut oil
-85ml of almond milk

Ingredients for the cheesecake layer 
-90g of coconut oil (melted)
-450g of cashew nuts (soaked overnight)
-1 teaspoon of vanilla extract
-100g of maple syrup
-1 tablespoon of the caramel sauce (ingredients above)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Ingredients for the chocolate ganache
-300g of dairy-free dark chocolate
-1 can of coconut milk (cream only)

To make the base
Step 1- Pre-heat your oven to 180 degrees c and line a 9 inch springform cake tin with greaseproof paper.

Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow it to cool fully.

To make the caramel sauce
Step 1- Pit the dates and place them into a food processor along with the lemon juice, vanilla extract, coconut oil and almond milk
Whizz up until smooth. This will take around 5-10 minutes on high. Depending on how you want the sauce, add more milk for a runnier consistency. 

To make the cheesecake layer
Step 1- Place the coconut oil into a small saucepan and lightly heat until melted.

Step 2- Drain the water from the cashew nuts and place the nuts into the food processor along with the melted coconut oil, vanilla extract, maple syrup and 1 tablespoon of caramel sauce.
Whizz up until combined. 
This will take around 5-8 minutes on high.
Step 3- Carefully pour the cheesecake mixture onto the base and even out with a spoon.
Pop into the freezer for 15-20 minutes to harden slightly.

Step 4- Remove the cheesecake from the freezer and spread on your homemade caramel sauce.

To make the chocolate ganache
Step 1- Heat your coconut cream in a small saucepan over medium-low heat. 

Step 2- Pour the heated coconut cream over the finely chopped chocolate and let it sit for a few minutes.

Step 3- Stir the chocolate and coconut cream, folding them together. Keep stirring until the chocolate has melted.
Set aside to cool slightly.

Step 4- Pour the ganache over the caramel and level with a spatula or spoon.

Pop the cheesecake back into the freezer to set fully.
This will take around 3-4 hours.

Store in a sealed container in the freezer and defrost before serving.
I served my cheesecake with a dusting of cocoa powder.


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