Creamy and Southern Dreamy Pralines and Cream Cheesecake
Another no bake recipe that comes together in no time!
No ovens today for this cashew cream based cheesecake smothered with praline sauce!
All you need is a high speed blender and a few hours to wait for it all to set!
Notes for Success:
No Bake Cheesecakes really taste better the next day
So I would recommend to make this one at least a day a head of time!
Vegan lactic acid is listed as an optional ingredient however I would really urge you to get it! It is what makes vegan cheesecakes taste like cheesecake!
Alternatively you can add apple cider vinegar instead although the lactic acid adds a really special taste!
Any brand of vegan cream cheese will be great here since this is a no bake recipe!
Agar can be a tricky ingredient in No Bake Desserts; a heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard or cheesecake is like rubber and they don’t know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Using acetate cake strips for no bake desserts makes it easier to unmold the cheesecake and gives it a cleaner finished result
Last, I use butter extract in many of my recipes and I love the flavor it adds to vegan recipes. You can of course leave it out
OliveNation is where I get all my flavors and extracts and they will extend 20% off your entire order just enter GVB20 at checkout
For more awesome and nutty recipes click the links below!
For the Crust:
- Graham Crackers 10 (140g)
- Vegan Butter 4 Tablespoons (56g)
For the Cheesecake:
- Cashews 2 cups (350g)
- Plant Milk 1½ cups (360ml)
- Light Brown Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g) *see notes
- Agar Powder ½ teaspoon (1.5g)
- Vanilla Extract 2 teaspoons (10ml)
- Butter Extract ½ teaspoon (5ml)
- Vegan Cream Cheese *see notes 12 ounces (336g)
- Lactic Acid 1 teaspoon *optional
- Lightly Toasted Chopped Pecans 1 cup (150g)
For the Praline Sauce:
- Light Brown Sugar ½ cup (100g)
- Vegan Butter 2 Tablespoons (28g)
- High Fat Plant Milk 1/3 cup (80ml)
- Salt ½ teaspoon
- Vanilla Extract 1 teaspoon (10ml)
- Butter Extract *optional ½ teaspoon
- Raw pecans chopped ½ cup (75g)
- Combine the cashews and about 2 cups of water in a medium sauce pot and bring up to a boil
- Turn off the heat and let the cashews soak for 1 hour, then drain & reserve the cashews for later.
- Make the cheesecake crust by crushing the graham crackers in a food processor to fine crumbs and then add the melted vegan butter.
- Process until it resembles wet sand then press the crust mixture into the bottom of a 7" ring mold or spring form pan with the bottom removed.
- Be sure the cake ring mold is on a sheet pan lined with parchment paper or a cardboard cake circle before you begin the recipe.
- The cake ring mold should also be lined with acetate cake strips for ease of removal although this is not 100% necessary it makes for a much cleaner presentation & unmolding.
- Once your cake ring is prepared, refrigerate it until you are ready to pour in the cheesecake.
- Start with making the custard by combining the light brown sugar with the cornstarch and agar powder and then add the plant milk in a large sauce pot and cook whisking constantly over medium to high heat.
- Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch and the agar.
- Remove from the heat and add the vanilla & butter extract
- Now place the drained cashews along with the hot custard, the vegan cream cheese, lactic acid and extracts in a high speed blender and blend smooth
- Fold in the lightly toasted pecans
- Pour the cheesecake into the prepared cake ring mold onto the crust and the refrigerate to set for at least 4 hours or overnight
- Prepare the praline sauce by combining the light brown sugar with the vegan butter & plant milk on a medium to large saucepot and bring to a boil over high heat stirring often.
- You will need a larger pot than you think because this mixture will bubble up
- Cook until it reaches 220°F on an instant read thermometer and then add the salt, pecans & the extracts and then return to a boil.
- Once it boils remove from the heat and then stir vigorously for 1 minute
- Refrigerate until later (it will thicken slightly as it cools)
- Once the cheesecake is set, unmold it and then pour the praline sauce over top
Pralines and Cream cheesecake must be kept refrigerated and will stay fresh for up to 10 days
Freeze the cheesecake (without the praline sauce) for up to 1 month wrapped very well