Gluten-free vegan caramel cheesecake

What about making an amazing cheesecake out of tofu? Sound crazy, but if you never try, you will never know! This gluten-free vegan caramel cheesecake is absolutely delicious, perfectly creamy, and sweet.

Since I made my first ever vegan cheesecake, I'm obsessed. There is something special about creamy filling and buttery crust. The combination of these ingredients along with caramel sauce on top is just irresistible.

Weekends are perfect for baking something delicious. If you want to prepare an amazing dessert, that everyone will love, save this recipe for later.

The full recipe is gluten-free, vegan and so yummy.

Cheesecake made out of tofu?

Tofu can be used in many recipes, including sweet or savory. It is an amazing ingredient, that you can use in any dish. The best part is that it doesn't have a strong flavor, so you can add different spices and flavors to create an amazing meal.

In this recipe, I used firm tofu. However, I feel like if you don't have a high-speed blender, silken tofu would work beautifully.

Since have a high speed blender I blend my tofu into extra creamy and smooth consistency.

Let's make this amazing gluten-free vegan caramel cheesecake

This recipe can be divided into tree mainparts.

The first one is to make a crust, and the other part is creating a tofu cheesecake filling. The last part is to make a caramel sauce.

Let's start with the first part.

For the gluten-free buttery crust you will need:

• oat flour
• rice flour
• cornstarch
• vegan margarine * room temperature
• brown sugar
• vanilla

In a large bowl combine all the ingredients and create a thicker dough. When the dough is well combined, you can prepare a cheesecake pan and press the dough with your hands to the bottom and sides as well.

Put the crust into the oven for about 10 minutes.

Meanwhile, we can prepare the next step, which is tofu cheesecake filling.

For this part you will need:

•  tofu
• soy milk
• lemon
• sugar
• maple syrup
• vanilla
• cashew butter
• potato starch / cornstarch

Put everything into a high-speed blender and blend until smooth and creamy. It will be really liquidy, but that's totally ok. Since we added potato starch, it will thicken up while baking.

After 10 minutes of baking the crust, take it out of the oven so we can pour in the cheesecake tofu mixture.

Put it back into the oven for about 45 minutes.

When the cheesecake is completely baked, let it cool down completely before serving. I suggest overnight for the best result.

The last step is caramel layer.

I pour the caramel sauce all over the cheesecake, but this is totally optional, you can pour a little bit on top before serving.

For this part you will need:

• coconut milk
• brown sugar
• A pinch of salt
• cornstarch * optional

Put everything into a saucepan and bring it to a boil. This caramel sauce might easily burn from the bottom, so it is really important to stir while cooking.

Cook for about 5-10 minutes until the mixture is golden brown.

Tip: If you want to create a thicker caramel that will hold its shape, you can add 1 tsp of potato/corn starch while cooking.

Serve this amazing gluten-free vegan caramel cheesecake completely cold, preferably chilled overnight in the fridge. Enjoy!

This phenomenal caramel cheesecake is perfection. It is so creamy, rich in flavor and so tasty. Such a perfect dessert for any afternoon. Serve this cheesecake for the whole family and I'm sure everyone will love it.

This so delicious caramel cheesecake is:

• Vegan
• Gluten-free
• Easy to make
• Flavorful
• 100% delicious

If you are searching for cheesecake recipes, here are some of my favorites:

GLUTEN-FREE VEGAN STRAWBERRY CHEESECAKE
VEGAN & GLUTEN-FREE CREAMY ZEBRA CHEESECAKE

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