I saw my first orange leaves today and all of a sudden I couldn’t wait for it to be fall.
Moving to New England for school at the very beginning of fall is going to be something special and I couldn’t be anticipating it more. At the same time, I totally understand clinging to summer as it begins to slip away.
So why not a dessert that’s kind of in the middle?This vegan maple cheesecake celebrates both summer and fall in the best ways.
The creamy vegan filling and gluten-free crust require no oven time, making this recipe no-bake (perfect for when you don’t want to kill the effect of your air conditioning in the summer).
At the same time, the darker maple definitely hints at richer flavors we associate with fall. And that stovetop caramel is definitely cold weather decadence.
Let me tell you, standing in front of a pot of bubbling caramel is just one of the best feelings.
(Burning your tongue three times while sampling? Not so much.)
The cheesecake itself only requires 8 ingredients, but everything in the crust, filling, and caramel sauce is vegan and gluten free! This is definitely a hands-off (most of the time is spent letting the cheesecake chill) and crowd-pleasing dessert!
- 4-6 pitted dates
- 1 cup almonds
- ½ tbsp maple syrup
- ½ cup coconut milk
- ⅓ cup melted coconut oil
- 1½ cups raw cashews, soaked overnight
- ⅔ cup maple syrup
- 1 tsp vanilla
- 1 cup coconut milk
- 1 tsp molasses
- 1 tsp vanilla
- ⅓ cup maple syrup
- 1¾ cups cane sugar
- ¼ cup water
- ¼ cup butter (= ½ a stick)
- Combine crust ingredients in a food processor and press into the bottom of a 9-inch tart pan.
- Combine filling ingredients in a food processor until smooth and pour on top of crust. Refrigerate or freeze for 4-6 hours until set.
- In a saucepan over medium heat, combine molasses, vanilla, maple syrup, cane sugar, water, and butter. Stir until the cane sugar dissolves and wait until the mixture begins to bubble vigorously.
- At this point, stir in coconut milk and let boil until the mixture reaches 240 F as read by a candy thermometer.
- Remove from heat and let rest for 1-2 hours, until thickened.
- Pour over cheesecake to serve!
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Other than college football, I am so not ready for fall! Even though I grew up in the north, after living in the south for 8 years and now this being my first year back up north I am not ready for summer to be over yet! I’m used to it lasting longer now haha. But this cheesecake looks like the perfect way to ease me back into it.
I’m excited (and yesss football season 🙂 )
New England?? What part of the area are you moving to, Medha? I grew up in the South, and like Erin I absolutely can’t wait for Fall and college football. But I live in upstate New York now, and I have to admit that the Falls here are amazing! And maple syrup…yes, yes and more yes. I have a maple cheesecake recipe that I love to make when the weather gets chilly. I love that you included dates in your crust!
Southern Connecticut! And thanks 🙂
That looks amazing! Cashew cheesecake is always good. Love the addition of maple caramel sauce 🙂
Thanks, June!
You saw orange leaves? What? Not possible.
Gorgeous cheesecake 🙂
Thanks!
Wow I know my husband is going to flip out over this cheesecake.
I feel torn about summer/autumn too. Every other year of my life I’ve mourned summer’s end but this year for the first time I’m a little excited for autumn. How exciting for your college adventure!
Thank you!!
Holy moly this looks absolutely sensational!!!
Thanks 🙂
I’m so excited for you and your move! I haven’t spend much time in the Northeast, but love that area! Definitely enjoy the rest of summer and once you get to New England, you’ll have all the pretty fall leaves to look forward to.
Loving this vegan cheesecake! I can taste the maple-y caramel-y flavors from miles away!
Thanks, Julia 🙂
I have a love affair is real maple syrup, so you know this cheesecake is right up my alley!
Same 🙂
this sounds beyond fabulous, and you know how I feel about fall ….I want it NOW!!
🙂
I love cheesecake all year round! haha. I am also looking forward to fall, if only to get relief from the hot and humid weather!
Thanks, Bianca!
You always make the most incredible vegan dishes, Medha! This cheesecake is definitely no exception. I’d totally love a slice of this right now and that caramel sauce is amazing!
Thanks, Danielle!
Yum! I love the sound of maple cheesecake, especially with that caramel sauce! Sounds perfect for the fall, Medha!
Thank you!
I’m both ready and not ready for fall…definitely mixed feelings. But I’m always ready for maple! This cheesecake looks downright scrumptious.
Thanks, Joanne!
This cheesecake looks so creamy and delicious! It totally screams fall 🙂 Love anything maple – sounds perfect with the almond crust!
🙂
wow this is so impressive and creative, I am in love with the caramel sauce, and the cheesecake looks so rich, PINNING!
Thanks for the pin!
What a gorgeous dessert and amazing pictures M! You’re going to love NE, it’s the best part of the country (and yeah, I’m totally bias!)
Haha I’m def excited 🙂
You are officially the queen of vegan desserts! That caramel sauce looks too good to be true!
Aw thanks 🙂
I am totally amazed by this! I also looooove fall but I feel like I’m cheating on summer by wishing it away so soon… Lol.
Omg same, but there’s only so much heat we can take!
Mind. Blown. right now. This is vegan?? That texture is like WHOA amazing. I’m all over the flavor combo too, it’s just right for this season!
Thanks, Mary!
This cheesecake looks perfect! Love the sauce! Yeah, fall is just around the corner 🙂
Thanks, Mira!
Just mouthwatering…looks lovely and delicious!
Thank you so much! 🙂
Love this cheesecake, Medha! No-bake cheesecakes are definitely my favourite! Love that this combines both summer and autumn! So delicious – loving the drizzle of caramel. Great recipe!
Thank you 🙂
Mmmmm – standing before a bubbling pot of caramel to pour over cheesecake – I say yes (minus the burnt tongue, of course!). You have put me in the mood for fall, my friend! And you are just going to love autumn in New England! So excited for you! 🙂
Thanks, Annie!
I love simple no bake recipes that are mostly hands off like this. Definitely a must try!!!
LMK if you do 🙂
Fall is my favorite — those leaves! Fall in New England will be just about the prettiest thing ever. This cheesecake with the maple caramel looks so delicious, and is really making me get in the mood for fall flavors!
Thanks, Marcie!
Girl, you are gonna freeze. But it’ll seem nice and warm when you come back to good ol’ MoCo!
I love maple SO much. So this cheesecake is totally my bag!
True! Thanks, Mir 🙂
All I had to see what that caramel sauce and I’m hooked! The maple cheesecake sounds incredible too. Pass me a slice, please!
Thanks!!
That caramel sauce looks to die for! So dark and rick!
Thank you!
I’m clinging to summer too, it actually snowed in the mountains nearby! What a delicious looking cheesecake…that sauce looks to die for!
Thanks, Denise!
I’m so over the summer heat and ready for all things Fall! It is just miserable here these days! I’ve never made a vegan cheesecake before but I love your flavors! And everything is better with caramel sauce on top!
Thanks, Izzy!!
Girl, your creativity is so inspiring and your pics are stunning! I am so torn because I love summer and I also love fall. I’m totally ready for pumpkin and football, but I don’t want the winter weather that follows fall. And I’m such a weenie because I live in the south! 🙂
Thank you so much! 🙂
Oh man, I can just imagine how beautiful New England will be when you start school! I would be excited for fall if I were you too. 🙂
I love how this dessert balances the best of both. It looks perfect!
Thank you, Sarah!
I have been looking for a good vegan caramel sauce. Brilliant and beautiful pictures as always 🙂
Thanks, Ruby! I have another recipe as well that’s even easier, if you search ‘caramel’ you should find it!
I am DYING in anticipation for Fall too! This maple cheesecake is the perfect way to start the season 🙂
Thank you!
Oh my, that caramel sauce sounds divine! YUM!
Thanks, Kelly!
Did someone say caramel? I am SO THERE! This cheesecake looks incredible Medha!
Thank you so much 🙂
This looks divine! And that caramel sauce looks so good. I’m so jealous you get to experience fall time already. I’m living in the middle east right now, we never get fall leaves 🙂
Living in the middle east sounds like an amazing experience though!
Medha, I love this cheesecake! Fall is one of my favorite seasons to bake in .. love love love that this is vegan. . I just bought some coconut milk and cashews yesterday! silly question: when you say raw cashews, how else would they come? I’m talking unsalted cashews in a bag . . should I look for something else? thanks!
Raw cashews are usually labelled as such and are a very pale color, whereas toasted/roasted cashews are light golden brown. The raw cashews are like the color of the INSIDE of the regular cashews! (I’ve used roasted cashews before for cheesecakes, but you do need to soak them about 4 hours longer!)
Maple is my jam! This looks so good! I want to go back east in the fall, it would be so pretty!
It’s gorgeous 🙂
Good luck with the move! So exciting! I love this cheesecake. Maple … caramel … GF and DF … It has my name written all over it!
Thanks, Lauren!
Nothing could be more perfect than this cheesecake and caramel sauce. Ohhhh my yum!!
Thanks 🙂
This looks amazing! Esp that caramel sauce – I want to eat it with a spoon 🙂 Good luck in New England! I went to school there for 4 years, and the falls are amazing.
So excited!
Coconut milk, cashews and dates save the day… again! What can’t those three amazing ingredients do? My pantry is always stocked with them; my husband might say I hoard them! When do you leave for school and what are you studying!? Will you still be blogging? A change of the seasons and a change in life. Indeed today is starting to feel like fall. Thank you for this delicious recipe, Medha. Now keep your fingers out of that caramel pot!
I’m leaving on Tuesday and I’ll probably be doubling with neuroscience (or maybe environmental science) and dance w a minor in French 🙂 I will still be blogging! I’ve got lots of posts all queued up!
Welcome to New England!!! You will LOVE all the maple-y things here. Pinning this for when the temps drop 😛
Thanks for the pin!
Wow…that maple cheesecake with caramel sauce is incredible and yummy! Is it gluten-free? Thanks for sharing! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it.
Hi! So glad you loved the recipe- yes, it is also gluten free 🙂
Just made the cheesecake and dare I say, Y.U.M.!!!!!!! The caramel sauce is next on the agenda! Thank you very, very much for this recipe!!!!
So glad you loved the recipe! Thanks!