Some desserts feel like a celebration, and this No-Bake Vegan Pear Cheesecake with Cardamom & Salted Caramel is one of them. It’s a harmonious blend of creamy cashew filling, aromatic cardamom, and luscious salted caramel, all atop a buttery almond crust. This dessert is not just a treat; it’s an experience.
The Inspiration Behind the Cheesecake
Inspired by the warm spices and rich flavors of autumn, we set out to create a dessert that encapsulated the essence of the season. The combination of pears and cardamom brings a comforting, spiced sweetness, while the salted caramel adds a touch of indulgence. The result is a cheesecake that’s both elegant and full of flavor.
Crafting the Perfect Crust
The base of this cheesecake is a simple yet flavorful almond crust. Made with almond flour, maple syrup, coconut oil, cinnamon, and a pinch of salt, it provides a sturdy foundation with a hint of warmth. Pressed into the bottom of a springform pan, it sets the stage for the creamy filling to come.
The Creamy Cashew Filling
The filling is where the magic happens. Soaked cashews are blended with coconut milk, coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt to create a silky-smooth mixture. This blend is poured over the prepared crust and allowed to set in the refrigerator, resulting in a firm yet creamy texture that melts in your mouth.
Salted Caramel Topping
The crowning glory of this cheesecake is the homemade salted caramel topping. Made by melting coconut oil and adding coconut sugar, a pinch of salt, and vanilla extract, the mixture is simmered until it thickens into a rich, golden caramel. This luscious sauce is drizzled over the set cheesecake just before serving, adding a sweet and salty contrast to the creamy filling.
A Vegan Delight
This cheesecake is entirely plant-based, making it suitable for those following a vegan diet. It’s a testament to the fact that you don’t need dairy or eggs to create a dessert that’s rich, flavorful, and satisfying.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh pear slices or a sprinkle of chopped pistachios for added texture. It’s perfect for special occasions, holiday gatherings, or any time you want to indulge in a luxurious yet guilt-free dessert.
Ingredients
For the Base
- 1 cup 100 g almonds or rolled oats
- 2 tbsp coconut sugar
- 3 tbsp coconut oil or vegan butter melted
- ½ tsp ground cinnamon optional
- Pinch of salt
For the Cashew Cheesecake Filling
- 1 ½ cups 225 g raw cashews, soaked 4+ hours or overnight
- ¼ cup 60 ml plant-based milk
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- Pinch of salt
For the Caramelized Pear Topping
- 2 ripe pears peeled, cored, thinly sliced
- 1 tbsp vegan butter
- 1 –2 tbsp maple syrup
For Garnish
- Vegan salted caramel sauce
- 2 tbsp chopped pistachios or walnuts
Instructions
Step 1: Prepare the Base
- In a food processor, pulse almonds or oats, coconut sugar, cinnamon, and salt until finely ground.
- Add melted coconut oil and pulse until mixture sticks together.
- Press evenly into the bottom of a springform pan (8–9 inch). Chill in the fridge while preparing the filling.
Step 2: Make the Cashew Cheesecake Filling
- Drain soaked cashews and add to a high-speed blender with plant-based milk, melted coconut oil, maple syrup, vanilla, cardamom, and salt.
- Blend until completely smooth and creamy. Adjust sweetness if needed.
- Pour the filling over the chilled base and smooth the top with a spatula.
Step 3: Caramelize the Pears
- In a skillet over medium heat, melt vegan butter.
- Add pear slices and maple syrup.
- Cook 3–5 minutes, stirring gently, until slightly softened and caramelized.
- Arrange pear slices in a fanned pattern on top of the cheesecake.
Step 4: Chill & Garnish
- Refrigerate for 4–6 hours (or overnight) to set.
- Before serving, drizzle with vegan salted caramel and sprinkle chopped pistachios or walnuts for color and crunch.
Notes
- Make Ahead: Prepare a day ahead for best texture and flavor.
- Nut-Free Option: Replace cashews with silken tofu or blended oat-cream; use seeds instead of nuts for garnish.
- Adjust Cardamom: Start with ½ tsp for subtle warmth, or increase for a stronger aroma.
- Storage: Keep refrigerated for up to 3 days; can freeze for longer storage.
Frequently Asked Questions About Our No-Bake Vegan Pear Cheesecake with Cardamom & Salted Caramel
🍐 What makes this pear cheesecake so special?
This dessert combines a creamy, no-bake cashew-based cheesecake with a spiced cardamom flavor and a luscious salted caramel topping. The almond flour crust adds a delightful crunch, making each bite a perfect balance of textures and flavors.
🌿 Can I make this cheesecake gluten-free?
Absolutely! The almond flour crust is naturally gluten-free. Just ensure all other ingredients, including the maple syrup and coconut oil, are certified gluten-free to maintain the integrity of the recipe.
🥥 Is this cheesecake suitable for those with nut allergies?
This particular recipe contains cashews in the filling. For a nut-free version, you can experiment with sunflower seeds or coconut meat as a base, though the texture and flavor may vary slightly.
🍯 How can I adjust the sweetness?
The recipe uses maple syrup for sweetness. If you prefer a different sweetener, options like agave syrup or coconut sugar can be used, keeping in mind that they may slightly alter the flavor profile.
⏱ How far in advance can I prepare this cheesecake?
You can prepare the cheesecake portion up to 5 days ahead and store it in the freezer. It’s recommended to make the caramelized pear topping on the day of serving for the freshest taste and texture.Bakerita+1
🍽️ How should I serve this cheesecake?
Serve the cheesecake chilled, topped with the warm caramelized pear mixture. The contrast between the cold cheesecake and warm topping enhances the overall experience.
🧊 Can I store leftovers?
Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices and thaw them in the refrigerator before serving.
Add a Comment