Maple Caramel Cheesecake

Updated: Nov 2

This easy no bake cheesecake is a delicious and vegan beauty. The crust is made of only 2 ingredients. And the filling is super creamy and comes without gelatin or eggs to keep it together. The cake is finished off with a caramel sauce and the good thing about it is: No butter, no sugar is needed. Our Goût Robuste bio maple syrup adds this nice caramel note, with dates the flavor is even enhanced.


For the crust

  • 50g dates

  • 50g almonds or hazelnuts

For the cream filling

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

  • 120g melted coconut oil

  • 30g happy maple Goût Robuste (our caramel taste)

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

For the maple caramel

  • 50g dates

  • 50g water

  • 10g happy maple Goût Robuste (our caramel taste)

How to

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

  2. Grease or line a 10cm 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 the 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 70g , 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.

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