Vegan Caramel Cheesecake Squares

This recipe for vegan caramel cheesecake squares is what every cheesecake lover dreams of – or maybe that’s just me. I dreamt up this recipe after making my homemade caramel sauce, and thought “this would be amazing on vegan cheesecake”. It took me a couple weeks to actually come up with the recipe because the more I thought about it, my vision for these bars kept changing. Alas, I committed to a concept and went ahead to make these delicious Vegan Caramel Cheesecake Squares. This recipe is vegan and gluten-free (just make sure to use gluten-free vegan marshmallows and granola).

The caramel in these squares was the trickiest part to work with because it solidified as soon as it hit the cheesecake batter (it melts again later in the fridge so don’t worry, it won’t be like biting into taffy). This instant solidification made it a bit tricky to get swirls into the batter though, so I have two suggestions: a) have your toothpick ready to go as soon as you drizzle the caramel on top, or b) just drizzle the caramel on top in thin lines, and forgo the swirly part all together. Either way, try and avoid globs of caramel on top, because when it liquifies again in the fridge it will ultimately make caramel craters in your bars.

A Note about Coconut Cream

This recipe calls for coconut cream, rather than coconut milk. You can purchase coconut cream on its own, or you can scoop the cream off the top of a can of coconut milk, and set the coconut water aside to use in another recipe.

Storing Vegan Cheesecake Squares

These squares need to set in the fridge overnight (or at least about 5-6 hours). Once the bars have set, you can cut them into squares and transfer to an airtight storage container. You will want to store them in either the fridge or freezer. These vegan caramel cheesecake squares are best served cold, so keep them refrigerated up until serving.

How to make Caramel Cheesecake Squares:

Ingredients:

Crust

• 3/4 Cup Granola
• 3/4 Cup Shredded Coconut
• 1/4 Cup Vegan Butter

Cheesecake Layer

• 1/4 Cup Coconut Oil
• 1 1/2 Cup Vegan Marshmallows
• 1 Cup Raw Cashews
• 1 Cup Coconut Cream
• 1 tsp Vanilla
• 1/4 Cup Sugar
• 1/2 Cup Vegan Cream Cheese

Caramel Drizzle

• 1/2 Cup Sugar
• 2 Tbsp Coconut Cream, room temperature
• 2 Tbsp Vegan Butter, room temperature

Blend together the granola and shredded coconut, to make fine crumbs. Melt the vegan butter, then stir it into the crumbs. Press the crumbs into the bottom of a 9″ Square Pan. Prepare the filling:

Boil the cashews, for 10 minutes, then drain the water from the cashews. Set aside. Microwave the coconut oil and marshmallows, in 30 second increments, until they are melted. Blend together the cashews, melted coconut oil and marshmallows, coconut cream, vanilla, sugar, and vegan cream cheese. Blend until smooth. Pour the filling into the pan. Carefully tap the pan on the counter a couple times to remove excess air bubbles. Set aside and prepare the caramel drizzle:

In a small saucepan, heat the sugar over medium heat, stirring often until melted. As soon as the sugar s all melted, remove from heat and stir in the butter and coconut cream. Drizzle the caramel sauce over the vegan cheesecake batter, and refrigerate the dessert overnight. Cut into squares, and keep refrigerated until serving.

Yield: 16 Squares

Vegan Caramel Cheesecake Squares

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These caramel cheesecake squares are vegan and gluten-free, made with a granola crumb base, topped with vegan cheesecake and caramel drizzle.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 6 hours

Total Time 6 hours 35 minutes

Ingredients

Crust

• 3/4 Cup Granola
• 3/4 Cup Shredded Coconut
• 1/4 Cup Vegan Butter

Cheesecake Layer

• 1/4 Cup Coconut Oil
• 1 1/2 Cup Vegan Marshmallows
• 1 Cup Raw Cashews
• 1 Cup Coconut Cream
• 1 tsp Vanilla
• 1/4 Cup Sugar
• 1/2 Cup Vegan Cream Cheese

Caramel Drizzle

• 1/2 Cup Sugar
• 2 Tbsp Coconut Cream, room temperature
• 2 Tbsp Vegan Butter, room temperature

Instructions

Prepare the crust:

1. Blend together the granola and shredded coconut, to make fine crumbs.
2. Melt the vegan butter, then stir it into the crumbs.
3. Press the crumbs into the bottom of a 9" Square Pan.

Prepare the filling:

1. Boil the cashews, for 10 minutes, then drain the water from the cashews. Set aside.
2. Microwave the coconut oil and marshmallows in 30 second increments, until they are melted.
3. Blend together the cashews, melted coconut oil and marshmallows, coconut cream, vanilla, sugar, and vegan cream cheese. Blend until smooth.
4. Pour the filling into the pan. Carefully tap the pan on the counter a couple times to remove excess air bubbles.

Prepare the caramel drizzle:

1. In a small saucepan, heat the sugar over medium heat, stirring often until melted.
2. As soon as the sugar s all melted, remove from heat and stir in the butter and coconut cream.
3. Drizzle the caramel sauce over the vegan cheesecake batter.

Refrigerate the dessert overnight until firm.

Cut into squares, and keep refrigerated until serving.

Notes

To keep this recipe both vegan and gluten-free, be sure to use gluten-free and vegan: marshmallows, granola, and dairy-free cream cheese.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 31mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 3g