Raw Cashews (450g) (soaked overnight, drained, and rinsed)
3 Water (180ml)
¾cups Maple Syrup (180ml)
¾cup Melted Coconut Oil (120ml)
½cup Freshly Squeezed Lemon Juice (60ml)
¼cup Vanilla Extract
For the Salted Caramel Fudge Sauce-
½cup Melted Coconut Butter (120ml)
½cup Maple Syrup (120ml)
Steps for Preparing Crust-
STEP 1: Take an 8-inch round springform pan and spray it with non-stick spray. Place a parchment paper at the bottom of the pan and keep it aside.
STEP 2: Add macadamia nuts, pitted dates, and dried desiccated coconut to the food processor. Initially, it will start to become crumbly, so process until it turns into a sticky dough.
STEP 3: Now, transfer it to the springform pan and use the back of a spoon to smooth it down into a neat flat layer for the crust.
STEP 4: Let the crust set in the freezer.
Steps for Cheesecake Filling-
STEP 1: Add soaked and rinsed cashew nuts, water, maple syrup, melted coconut oil, lemon juice, and vanilla extract into the blending jar. Blend everything together until it turns very smooth.
STEP 2: Pour this filling over your macadamia crust and spread it smoothly over the crust with the back of a spoon.
STEP 3: Place it back in the freezer to set completely for about 4-6 hours.
STEP 4: Remove your Vegan Cheesecake from the springform pan after it is set completely and put it on a cake stand for the topping.
Steps for Salted Caramel Fudge Sauce-
STEP 1: Take melted coconut butter, maple syrup, vanilla extract, and sea salt into a bowl and mix them well together into a caramel sauce.
STEP 2: Spread it quickly over the top of your cheesecake as it tends to set fast when in contact with the cold cheesecake.
STEP 3: Now, you can decorate your vegan gluten-free cheesecake by sprinkling some sea salt and macadamia nuts. Allow it to thaw at room temperature for at least 30 minutes before serving. But remember to store it back in the refrigerator.