• Tosca

Maple Caramel Cheesecake

Today we're celebrating Canadian Thanksgiving, or L’Action de grâce as it’s known by French Canadians with a delicious no bake cheesecake topped with a maple caramel glaze (we used happy maple goût robuste for a natural caramel taste). You absolutely HAVE to try it – it's sooo delicious 🤤

Ingredients for the curst

  • 50 g dates

  • 50 g almonds or hazelnuts

Ingredients for the cream filling

  • 150 g cashews (soaked should be about 200-250g)

  • 120 g melted coconut oil

  • 30 g happy maple syrup, goût robuste

  • 50 g to 100 g vegan milk (we used oak milk)

Ingredients for the maple caramel

  • 50 g dates

  • 50 g water

  • 10 g happy maple syrup, goût robuste


  1. Soak the cashews in boiling water for 20 minutes (or in cold water overnight if you have time).

  2. Grease or line a 10 cm ø cake mold with coconut oil. In a high-speed blender, mix the ingredients for the crust until well combined. There can be pieces, but if you press the mixture in you hand, they should hold together.

  3. Transfer the mixture at bottom of the pan and spread it with your fingers of the back of a spoon until you have a flat crust at the bottom of the mold. Place the mold in the refrigerator while preparing the cream.

  4. In a food processor of high-speed blender mix all ingredients for the cream, except the coconut oil. Slowly and gradually add the plant-based milk until you have a creamy consistency (we added 70 g , but it can be more or less depending on your mixer). Add the melted coconut oil to the mixture. Whip the cream until it is smooth and homogeneous.

  5. Pour the cream into the cake mold and spread lightly with a spatula or the back of a spoon.

  6. Let it chill covered in the refrigerator overnight if possible, or at least 5 hours.

  7. In a high-speed blender, mix all ingredients for the caramel until nice and smooth.

  8. Top the cheesecake with it and enjoy!

This recipe has been prepared by Chef Tosca for Happy Maple with goût Robuste. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost !

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