Caramel~Pecans & the best New York Style Vegan Cheesecake EVER!

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides creaminess with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and adds sweetness.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are more affordable and provide a similar texture.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for baking.

Process chocolate sandwich cookies and melted vegan butter together until combined.

Press the mixture into the bottom of a greased and parchment lined cake pan.

Place the crust in the refrigerator while preparing the cheesecake batter.

In a food processor or blender, combine vegan cream cheese, cocoa powder, melted chocolate, salt, corn starch, flour, sugar, plant milk, vanilla extract, and tofu.

Process the mixture until smooth.

Pour the cheesecake batter over the prepared crust.

Bake in a preheated 350°F (175°C) oven in a water bath for 1 hour.

Let the cheesecake cool down before transferring it to the refrigerator for at least 4 hours or overnight.

To make the caramel sauce, combine light brown sugar, sea salt, and full fat coconut milk in a sauce pot and bring to a boil.

Reduce heat to medium and let the sauce simmer for 20-30 minutes until thickened.

Pour the caramel sauce into a heat-proof container to cool.

Once the cheesecake is cooled, unmold it and pour the caramel sauce on top.

Top with roasted pecans and optionally drizzle with ganache.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens