Vegan Turtle Cheesecake

This no-bake turtle cheesecake is a must make! It has a rich chocolate crust that is topped with creamy cheesecake, salted caramel sauce, crunchy pecans, and melted chocolate. It’s easy to make and contains healthy ingredients like coconut milk, cashews, and almond flour and is entirely dairy-free, gluten-free, and vegan.

Chocolate Crust:
1 and 1/4 cups almond flour
1/2 cup almond butter
1/4 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt

Cheesecake Layer:
2 cups raw cashews
1 cup Native Forest Organic Classic Coconut Milk
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tbsp lemon juice
2 tsp vanilla extract
1/4 tsp salt

Toppings:
1 cup vegan caramel sauce
1 cup crushed pecans
1 cup chocolate chips, melted

Instructions:
Line a 9-inch springform cake pan with parchment paper.
Prepare the crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer to the springform cake pan. Using clean hands or a rubber spatula, firmly press across the bottom of the pan.
Prepare the cheesecake layer: In a blender, add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust.
Chill: Chill cheesecake inside the freezer for at least 4 hours (or overnight).
Assemble: Remove cheesecake from the freezer. Pour and spread vegan caramel sauce on top of the cheesecake layer. Sprinkle crushed pecans over the caramel. Drizzle melted chocolate over the crushed pecans. Chill again in the freezer for 30 minutes to set.
Serve: Let cheesecake thaw for about 10 minutes. Carefully cut cheesecake into 8-12 slices. Enjoy!