Vegan Dulce De Leche Cheesecake

Vegan Dulce de Leche Cheesecake. My Healthy Vegan Dulce De Leche Cheesecake is for caramel cheesecake lovers! My healthy caramel cheesecake is a raw vegan cheesecake made with a almond flour based crust, a cashew based filling, and topped with date caramel!

Vegan Dulce de leche cheesecake recipe is:

• Gluten Free
• Dairy Free
• Healthy!
• Refined Sugar Free
• No bake
• Easy to Make

VEGAN DULCE DE LECHE CHEESECAKE INGREDIENTS

• Almond Flour
• Dates
• Raw Cashews
• Coconut Milk & Oil
• Pure Maple Syrup
• Fresh Lemon Juice
• Pure Vanilla Extract
• Pink Sea Salt

Health Benefits of the Vegan Ingredients

• Almond flour is a good alternative to all-purpose flour. It is higher in protein, fiber, and some nutrients like vitamin E. In fact, just 2 tablespoons of almond flour has 15% of your daily needs for vitamin E!

• Dates are a good replacement to table sugar. Unlike table sugar, which is just pure glucose and fructose, dates have many different essential nutrients including fiber.

• Raw cashews are what gives this vegan cheesecake its creamy texture. They are used as the replacement for what is traditionally used (cream cheese).

• Coconut milk contains many essential nutrients like calcium, potassium, magnesium, and fiber.

• Maple syrup is used as a sweetener in this recipe. While maple syrup is still very high in sugars, it does contain some trace minerals like manganese.

• Coconut oil contains medium chain fats, which are sent directly to the liver to be burned as energy. They are a good option when eaten in moderation.

• Lemon juice is high in vitamin C! Vitamin C is needed to transport iron around the body. It is also needed to help build collagen in the body to maintain healthy skin, hair, and joints.

• Vanilla extract gives this healthy dulce de leche cheesecake that extra flavor. Make sure you buy pure vanilla extract and not artificially flavored.

• Pink sea salt is another unrefined ingredient in my cheesecake. It helps to liven up all the other flavors and ingredients.

What is dulce de leche?

Dulce de leche is a thick caramel sauce traditionally made from milk and sugar. It has a rich and creamy caramel flavor that makes it complimentary with many desserts. Dulce de leche is the key ingredient in many Latin desserts and treats.

In my dulce de leche cheesecake, I made a healthy caramel sauce instead of traditional milk and sugar caramel. Instead of using these 2 ingredients, I used dates, coconut milk, sea salt, and vanilla. Try it for yourself and see how similar of a flavor it has!

WATCH HOW I MADE VEGAN DULCE DE LECHE CHEESECAKE

TIPS TO MAKE THE BEST HEALTHY VEGAN DULCE DE LECHE CHEESECAKE

Soak your cashews the night before. Soaking is necessary for a creamy raw vegan cheesecake texture.

Food process your vegan cashew cheesecake filling for a LONG time. It's tempting to stop food processing when it looks smooth, but keep it going. You want your filling to be totally smooth like cream cheese!

The same with the vegan date caramel. Process it until you see NO pieces of dates left. It should look exactly like melted caramel.

Let your raw cheesecake stand at room temperature for 15 minutes before serving. This is how you get a perfect creamy texture. You might have to let it sit longer if you have a cooler house.

Store pre-sliced in the freezer. Once you sliced your cheesecake, store the leftovers in containers. That way you don't have to thaw the whole cheesecake each time you want a piece!

HOW TO MAKE MY VEGAN DULCE DE LECHE CHEESECAKE

My healthy vegan no bake dulce de leche cheesecake is so delicious and easy to make! Grab your food processor and let's get started!

HEALTHY DULCE DE LECHE CHEESECAKE INGREDIENTS LIST

For the almond flour crust:

• 1 cup almond flour
• ½ cup pitted dates

For the vegan dulce de leche cheesecake filling:

• 3 cups raw cashews soaked overnight in cool filtered water
• 1 cup pitted dates softened in warm water for 30 minutes
• ¾ cup full fat coconut milk
• ½ cup pure maple syrup
• ½ cup unrefined coconut oil
• 1 lemon, juiced
• 1 teaspoon pure vanilla extract

For the vegan date caramel topping:

• 1 cup pitted dates softened in hot water for 30 minutes
• 1 teaspoon pure vanilla extract
• ½ cup coconut, almond, or soy milk
• ¼ teaspoon pink sea salt

Your grocery shopping list:

• 1 lemon
• Coconut milk (usually found in the Asian section)
• Maple Syrup
• Dates
• Raw cashews
• Coconut oil
• Almond flour
• Vanilla extract
• Pink Sea salt

BEFORE YOU START: Make sure you soak your cashews overnight! If you don't soak them in water overnight, it will be very hard to achieve that creamy cheesecake- like texture.

Step 1: make the almond flour crust

Before I start the crust, I put the dates in hot water to soak. This way, they are softened and ready when I move on to the next step of the cheesecake filling and caramel topping.

In your food processor:

• add the ½ cup dates and 1 cup of almond flour.
• Food process until the mixture resembles fine crumbs.

Line a spring form pan with parchment paper.

Pour your crust filling on top of the parchment paper and press into the bottom firmly. Set the crust aside while you prepare the filling.

Step 2: the cashew cheesecake filling

Wipe out your food processor before you add the filling ingredients.

Now, for the filling, add all the ingredients:

• 3 cups soaked raw cashews
• 1 cup soaked dates
• ¾ cup coconut milk
• ½ cup maple syrup
• ½ cup coconut oil
• the juice of 1 lemon
• 1 teaspoon of vanilla extract

Turn your food processor on and let it run until the mixture is completely smooth. Check the texture periodically to make sure that it is smooth and does not have any gritty pieces of cashews.

Depending on how strong your blender or food processor is, you may need to run it for 10-15 minutes!

Pour the vegan caramel cheesecake filling on top of the prepared crust and set aside while you prepare the date caramel topping.

Step 3: the date caramel topping

Wipe out or wash your food processor before adding the date caramel ingredients.

Now, add:

• the final 1 cup soaked dates
• 1 teaspoon vanilla extract
• ½ cup almond/soy/ or coconut milk
• ¼ teaspoon of sea salt.

Food process until the mixture is completely creamy and has no pieces of dates.

Pour the date caramel on top of the cheesecake filling.

Place this in the freezer for at least 2 hours to set.

HOW TO SERVE VEGAN DULCE DE LECHE CHEESECAKE

When you are ready to eat, let it stand at room temperature for about 15 minutes to soften before cutting and serving!

You may also want to make Coconut Whipped Cream to top it.

Enjoy!

FAQ's

Frequently asked questions about healthy dulce de leche cheesecake.

What flavor is dulce de leche?

Dulce de leche is a thick caramel like sauce traditionally made from milk and sugar. It is the key ingredient in many Latin desserts. Dulce de leche has a rich and sweet caramel flavor.

Is dulce de leche the same as salted caramel?

Dulce de leche is not the same as salted caramel! Similar, but not quite. Dulce de leche is heavier and thicker than caramel.

How do I make dulce de leche cheesecake bars?

If you want to make cheesecake bars instead of a round cheesecake, all you need to do differently is use a different pan! Use a square baking dish with at least 1 inch sides. Follow the exact same steps below.

Looking for more no bake vegan cheesecake recipes? Try these fan favorites!

• Chocolate Fudge Mini Cheesecake with Peanut Buter whip
• Mini Chocolate Cheesecakes
• Raw Vegan Strawberry Cashew Cheesecake
• Vegan Mango Cheesecake
• Key Lime Pie Cheesecake
• Butterfly Pea Cheesecake
• Blueberry Cheesecake with Almond Crust
• Vegan Pink Pitaya Cheesecake

If you try this Vegan Dulce De Leche Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!