Vegan Cheesecake With Salted Caramel Fudge Sauce

Our familly was love cheesecake so much and always made a cheesecake when we had a party. So I will make this cheesecake again because the recipe was easy so I belived you guys can do it. So good luck for the party

Vegan Cheesecake With Salted Caramel Fudge Sauce

Prep Time: 45 mins
Yield: 12

For the Crust:
  • 1 cup (150g) Macadamia Nuts
  • 1/2 cup (88g) Pitted Medjool Dates (Packed)*
  • 1 cup (80g) Dried Dessicated Coconut
For the Cheesecake Filling:
  • 3 cups (450g) Raw Cashews (soaked overnight, drained and rinsed)
  • 3/4 cup (180ml) Water
  • 3/4 cup (180ml) Maple Syrup
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • 1/4 cup (60ml) Fresh Squeezed Lemon Juice
  • 1 tsp Vanilla Extract
For the Salted Caramel Fudge Sauce:
  • 1/2 cup (120ml) Coconut Butter (Melted)*
  • 1/2 cup (120ml) Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
For Decorating:
  • Sea Salt
  • Macadamia Nuts

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