No-Bake Caramel Cheesecake | Gluten Free Vegan Desserts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture.

caramel sauce

🥗Healthier: homemade date caramel

💰Cheaper: store-bought caramel

Date caramel is a healthier alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free substitute.

Combine the coconut cream/milk, coconut sugar, and salt in a small saucepan over medium-high heat.

Bring to a boil, then lower the temperature to a light simmer.

Simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened.

Remove from heat and stir in vanilla extract. Chill in the fridge.

Place all crust ingredients into a food processor and process until coarse sand texture.

Pour the crust mixture into the springform pan and flatten it.

Place in the freezer while making the cheesecake.

Add all cheesecake ingredients to a blender and blend until smooth.

Pour the cheesecake onto the crust and tap to remove air bubbles. Freeze for at least 3-4 hours.

Add pecans and caramel to a bowl and stir to combine.

Spread the pecans over the frozen cheesecake and drizzle with more caramel.

Chill in the fridge for 2-3 hours, then sprinkle with sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens