Vegan Caramel Cheesecake Recipe

Name: Vegan Caramel Cheesecake Recipe
Prep time: 1 h
Total time: 1 h
Yield: 16 servings
Ingredients: 1 cup raw almonds; 1 cup shredded coconut; 10 Medjool dates; 1/2 tbsp coconut oil; 4 cups raw cashews; 1 cup water; 3/4 cup maple syrup or honey; 2/3 cup coconut oil; 1/2 cup lemon juice; 2 Vanilla Beans; 1 recipe Salted Caramel Sauce

User Reviews

4.9

141 reviews

Excellent

Prep Time
1 hr
Total Time
1 hr
Servings
16 servings
Calories
523 kcal
Course
Dessert
Cuisine
American

Vegan Caramel Cheesecake Recipe

Heather Dixon

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The best vegan cheesecake recipe drizzled with the most amazing salted caramel sauce. It's a vegan cheesecake simply made from cashews that have soaked overnight and it's unbelievably creamy and decadent. Watch the video above!

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Ingredients

Servings

Crust

1 cup raw almonds
1 cup shredded coconut
10 Medjool dates
1/2 tbsp coconut oil liquified

Cheesecake

4 cups raw cashews soaked overnight, drained and rinsed
1 cup water
3/4 cup maple syrup or honey
2/3 cup coconut oil liquified
1/2 cup lemon juice
2 Vanilla Beans scraped

Topping

1 recipe Salted Caramel Sauce

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Instructions

Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.
Line a 9" springform pan with parchment paper and set aside.
Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.
To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 5 hours before serving.
When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Drizzle the salted caramel sauce on top and use an offset spatula to completely cover the top and push a little bit over the edges. You'll only need about 1/2 to 3/4 of the salted caramel sauce, so save the rest for a future indulgence.

Notes

Remove the cheesecake from the springform pan while it's still frozen to prevent the sides from sticking to the pan. I also recommend pouring the caramel sauce while it's still frozen, as the cheesecake will be firm while spreading the sauce. Then, thaw the drizzled cheesecake on a cake stand.
Once the cheesecake is thawed, it's best to keep refrigerated until serving. The cake will stay firm in a cool room, but remember that coconut oil liquifies at 76 degrees. So if it's hot where you're serving this, the cheesecake could definitely go soft faster. As an example, I removed this cake from the freezer at Thanksgiving and had it on a serving table for 2 hours no problem. But each person's home may be different.
Remove the cheesecake from the springform pan while it's still frozen to prevent the sides from sticking to the pan. I also recommend pouring the caramel sauce while it's still frozen, as the cheesecake will be firm while spreading the sauce. Then, thaw the drizzled cheesecake on a cake stand.
Once the cheesecake is thawed, it's best to keep refrigerated until serving. The cake will stay firm in a cool room, but remember that coconut oil liquifies at 76 degrees. So if it's hot where you're serving this, the cheesecake could definitely go soft faster. As an example, I removed this cake from the freezer at Thanksgiving and had it on a serving table for 2 hours no problem. But each person's home may be different.

Nutrition Information

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Calories 523kcal (26%) Carbohydrates 45.5g (15%) Protein 8g (16%) Fat 36.1g (56%) Saturated Fat 17.3g (87%) Sodium 18.9mg (1%) Fiber 5.8g (23%) Sugar 33.7g (67%)