HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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This Baked Crustless Chocolate Caramel Cheesecake features a combination of raw cashews, flax eggs, and coconut cream to make the perfect cheesecake texture that you won’t believe is vegan. Top with vegan caramel sauce for an easy, plant-based, naturally sweetened dessert!
Cheesecake is one of my all-time favorite desserts. I would often ask for cheesecake in place of regular cake for my birthday and loved my grandmother’s recipe so much. This Baked Crustless Chocolate Caramel Cheesecake is adapted from her recipe to be made gluten-free and vegan and doesn’t use any replacement cream cheese products. I use a combination of cashews, flax eggs, and coconut cream to make the perfect cheesecake texture that you won’t believe is vegan, and then top it with a lush layer of my Homemade Vegan Caramel Sauce for a unbelievably drool-worthy dessert.
The idea to create a crustless cheesecake stemmed from a couple different things. 1. My grandma’s cheesecake was always crustless… so if I’m being honest, I’ve always been more of a cheesecake filling lover. 2. that just makes this recipe even easier to make because we get to skip a whole step! It literally can’t get easier than blending all of the cheesecake filling ingredients together, pouring into the springform pan and baking. And 3. I don’t know if you noticed from the photos, but the way this cheesecake bakes up it almost looks like there’s a crust. The outer edges get slightly more baked than the center making it an almost self-made crust. That’s right, I let the cheesecake do the work for me, haha.
The only “down side” is that you have to bake it for 55 minutes to an hour, let it cool, and then chill overnight. So minimal work, but a bit longer of a wait time to dig in. But that’s ok! It’s worth the wait… and if you make this Baked Crustless Chocolate Caramel Cheesecake before bed and chill it overnight I won’t even judge you if you have a slice for breakfast 😉
When I created my Chocolate Ganache Cheesecake for my dessert book, The Beginner’s Guide to Gluten-Free Vegan Baking, I knew I was onto something. This cheesecake is rich and creamy and decadent, so in most cases a small slice will satisfy your cheesecake craving. And the caramel on top is just the icing on the… uh.. (cheese)cake! Not to mention, with the use of plant-based ingredients, I might even get away with saying this cheesecake is healthy 😉
AND you’ll never believe that this chocolate caramel cheesecake is 100% naturally sweetened with maple syrup. Remember when I said I wouldn’t judge you for having a slice for breakfast? No different than pancakes, hehe.