Downshiftology
subscribe to new posts: via email via rss

Vegan Caramel Cheesecake

This vegan cheesecake recipe is a showstopper! It’s a gluten-free, dairy-free, vegan vanilla cheesecake drizzled with the most amazing salted caramel sauce.

The middle cheesecake layer is made from cashews that have soaked overnight and it’s unbelievably creamy and decadent.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

If you’ve been following this website for a while, you know that I love vegan cheesecake recipes. They’re creamy, smooth, decadent and perfect for those who are gluten-free and dairy-free. Bonus, they’re also paleo-friendly.

So think of this as a delicious, healthy dessert that’s perfect for everyone. Because even if you’re not vegan and have no dietary restrictions, I think you’re gonna love it!

Oh, did I mention the salted caramel sauce? Yep, this version of my vegan cheesecake is drizzled in the most amazing salted caramel sauce. A sauce that you’ll want to drink like its liquid gold. No exaggeration.

Watch this video of my Vegan Caramel Cheesecake Recipe

There’s no baking with this vegan cheesecake, but it does help to watch the quick step-by-step video tutorial below. You can also subscribe to my YouTube Channel for weekly cooking videos.

Vegan Cheesecake Recipes are my Favorite

Now, this isn’t my first rodeo with vegan cheesecakes. I’ve also made this Raw Mixed Berry and Vanilla Bean Cheesecake, Raw Coconut Macadamia and Mango Cheesecake and Raw White Chocolate and Pumpkin Cheesecake (hint: this is also great for the holidays). These are perennial reader favorites.

So I didn’t alter too much with this version. Just a little tweak here and there. But let’s be honest, it’s the salted caramel drizzles that really steal the show.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

How to Make This Vegan Cheesecake

It’s quite easy to make this vegan cheesecake recipe, but you do need to plan ahead by soaking your raw cashews overnight. I’d also recommend making your salted caramel sauce the day before, then storing in the refrigerator (and I like to store in these cute tulip jars). By prepping the sauce ahead of time, it’ll make your life easier in the kitchen.

The cheesecake recipe is really three components, the crust, the middle layer and the sauce. With your sauce done and out of the way, all that’s left is the crust and creamy center.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

To make the crust: add the almonds, shredded coconut, Medjool dates and coconut oil to a food processor. Process it for a minute or so, until you have a crumbly texture that resembles coarse sand. Then, line a 9″ springform pan with parchment paper and transfer the crust mixture to the pan and press it down with your fingers until it’s flattened.

To make the cheesecake filling: add the water, maple syrup or honey, coconut oil, lemon juice, scraped vanilla beans and drained cashews to a high-powered blender. I love my Vitamix, but any high-powered blender should work. Blend it on high for 2-3 minutes or until super creamy. Pour the cheesecake filling on top of the crust, give the pan a shake to eliminate any air bubbles and pop it in the freezer for at least 5 hours.

When you’re ready to serve (and eat!) this cheesecake, remove it from the freezer about 20-30 minutes beforehand to let it thaw. Pour your salted caramel sauce on top and use a spatula to smooth the top, pushing little bits of the caramel sauce over the edge to create those drizzles.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

And there you have it! A wow-worthy Vegan Caramel Cheesecake that is sure to impress and satisfy the bellies of your guests.

More Delicious Vegan Dessert Recipes

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.

This gluten-free Vegan Caramel Cheesecake recipe is drizzled with the most amazing salted caramel sauce. The vegan cheesecake is simply made from cashews that have soaked overnight and it's super creamy and decadent.
4.78 from 45 votes

Vegan Caramel Cheesecake Recipe

Prep Time: 1 hr
Total Time: 1 hr
Servings: 16 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
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!

Ingredients

Crust

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

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.

Lisa's Tips

  • 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

Calories: 523kcal, Carbohydrates: 45.5g, Protein: 8g, Fat: 36.1g, Saturated Fat: 17.3g, Sodium: 18.9mg, Fiber: 5.8g, Sugar: 33.7g
Course: Dessert
Cuisine: American
Keyword: Vegan Caramel Cheesecake, vegan cheesecake, Vegan Cheesecake Recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Reply

Your email address will not be published. Required fields are marked *

168 comments on “Vegan Caramel Cheesecake”

  1. Hi Lisa.  My vegan daughter needs a dessert for her Christmas party.  I was excited because this doesn’t look too difficult to make and she can carry it in the NYC train lol.  My question is can I make it tomorrow and freeze for the five hours then take it out and once it cools put it in the refrigerator until Thursday when she needs it.   Thank! Looking forward to making it😊

  2. This was one of the first recipes I tried from watching your YouTube video.  I have made this cheesecake a handful of times and it is great every time. Your recipes are easy to follow and everything always tastes great. 

  3. I know I’m cheating by rating a recipe that I haven’t made yet. But ALL of Downshiftology’s recipes have been A+ so far.  I’m looking forward to making this for Christmas. My son will be visiting and he is a huge cheesecake fan.  If he goes for this, then I know it’ll be a keeper. I like the fact that I can make the caramel sauce ahead of time, too.  And, the presentation… it’s picture perfect!

    • Hi Becky – I can’t wait for you to make this one, given all the recipes you’ve made already! You and your family will love these cheesecake :)

  4. Hey Lisa, love your recipes and channel. Just a quick question, can any other nuts be substituted for the cashews as I am very allergic to them.

    Thanks Margot

    • Hi Margot – unfortunately, I haven’t tried this recipe with any nut substitutions. Cashews are the ones typically used as they’re extremely creamy when soaked and blended. But you might be able to find an alternative recipe online. :)

  5. This is the best dessert recipe. I made it at my in-laws last Thanksgiving and ever family event since. This has become a go to recipe for me. Because it is so simple most of my family with health concerns/food sensitivity can enjoy this dish. Thank you, Lisa.

  6. Loved this recipe!! Made for my family who was skeptical that it did not have any dairy. They loved it and took leftovers! Will be making again!

  7. Made this one for thanksgiving along with the Pumpkin Pie! Delicious! But quick question: do I keep the leftover in the freezer? or is ok to keep in the fridge? I wanna make sure to keep the right consistence, but I dont like the idea to wait 30 minutes to defrost all the time lol

    • Hi Dea – You’re on a roll with my cakes & pies :) To keep the consistency, you can keep it in the fridge for about 2 days and then pop it in the freezer after that.

  8. Dying to try this! If i wanted to replace the dates in the crust, what could I use? I am keeping my carbs down. Would adding a little ground flax with water, with half the amount of dates, act as a binder? Just a thought! Also if I want to use monk fruit sweetener instead of maple syrup/honey, how can I compensate for the liquid in the maple syrup? Many thanks!

    • Hi Sean – unfortunately, because I haven’t tried any of those variations I’m not sure how they’d turn out. But if you experiment and give them a try, please do report back and let us know! :)

  9. Hey, i made this and it came out more sour than I would like it to be… can I reduce the amount of lemon juice next time or add more honey? Also, the crust was a little crumby, should I add more of something?

    • Yes, you can tweak the lemon and honey to your liking. Not sure why the crust was crumbly, but you can always another date or a little more coconut oil to keep it together. :)

  10. Howdy this is somewhat of off topic but I was wondering if blogs use WYSIWYG editors
    or if you have to manually code with HTML. I’m starting a blog soon but have
    no coding expertise so I wanted to get guidance from someone with experience.
    Any help would be enormously appreciated!

  11. I have a sweet tooth… pretty badly. And one of my favorite deserts is cheesecake… like true cheesecake, I won’t lie. Being dairy intolerant makes eating my favorite deserts a big ordeal though. I will NEVER eat a different type of cheesecake, dairy free or not, above this one again. I will be trying new things on this cheesecake in so many different ways… I can’t wait to put strawberries on it. I am so thrilled I found this woman’s blog, she is truly incredible! And so is the food!

    • Haha I can totally relate to the sweet tooth problem, Lexi! I’ve got a few different variations of the cheesecake you’ll have to try out. Thanks for your kind comments and welcome to the Downshiftology community! :)

  12. Wow!! Wow!! Wow!! Just made this for my parents anniversary dinner last night and it was a huge hit! Vegans and non vegans absolutely LOVED it! Thank you for this delicious recipe!! You are amazing! Thank you so much!!!

    • Yay, thanks Amber! I’m so happy you and family enjoyed the vegan cheesecake! Congrats on your parents anniversary too! :)

  13. Hi Lisa! This recipe looks amazing and I can’t wait to try it!! What’s the best/easiest way to liquify coconut oil?

    Btw, I recently made your spinach artichoke dip for a family party and everyone LOVED it!! Even the non-dairy-free people said it tasted better and did not feel as heavy as a traditional dairy based recipe! I’m so happy I found your site! Thanks so much for your recipes :-)

    • Hi Kyle – that’s awesome, I’m happy everyone loved the spinach artichoke dip! For this recipe, you just need to warm the coconut oil slightly. I do it in the microwave for about 20 seconds.

  14. Hi! Is there any good alternative for the coconut oil in that recipe? :)

  15. i am so impressed
    ! sooo happy to knew you and your recipes!

  16. Hi, I cannot wait to try this! Just a question, can you use vanilla extract instead of the vanilla beans? :)

  17. This is a wonderful recipe. You really know your stuff. I cannot wait to serve it tomorrow with our Christmas dinner. Thank you so much.

    Rating: 5
  18. Nice recipe. I would love to try, but I don’t have a large high-power blender. I have a nutribullet, and I have a good quality food processor. Will it work in the food processor?
    Also, I had a vegan cheesecake recipe yrs ago that used not only lemon but also tahini for the tang of regular cheesecake. I might try to add a couple of Tbs of tahini and let you know how it turned out.

  19. Do you have any alternatives for the cashews? I have a friend whose allergic. 

  20. IS it OK to use sweetened coconut or only unsweetened recommended?
    Thanks!
    Making for THANKSGIVING!!

  21. This is an amazing recipe! I loved making mine and I’ve found the caramel flavour is better a few days after when you originally make it. This weekend I am going to trial using the recipe but convert it to a chocolate orange cheesecake in the hope it will be ‘jaffa’ like :)

  22. Hi LisaHow many days will this cheese cake last in the freezer? And then how many days will it last after being thawed?

    Rating: 5
  23. This looks amazing. My friend can’t eat coconut oil, is there something I could use instead? Thanks!

  24. Hey Lisa! Amazing recipe. Thank you! Just a quick question. Just finished making it but not serving for two more days. Fridge or freezer prior to serving?Amazing job! Thank you!!!

    Rating: 5
  25. Shameful that you only show positive comments most of which are from people who have not and will not actually try the recipe…

    • I don’t only show positive comments. But because I receive hundreds of comments a day and I prioritize responding to each person myself (and I’m only a team of one), it can take me a few days to get through all comments. Hundreds of people have made this recipe and loved it (you can scroll through the comments below) and many have even posted photos of their creations on Instagram (you can search the hashtag #downshiftology). Again, I’m sorry you did not like this recipe. I hope you have a lovely day.

  26. It just doesn’t taste good… I thought it would because it looks good but the base was crumbly, dry and tasteless, the cashew cream tastes like cashews and the caramel sauce tastes like coconut not sugar. I followed the recipe and do not look forward to cleaning the mess it took to make.

    Rating: 1
    • I’m sorry you didn’t enjoy this recipe. Given that the middle layer is made from cashews, it of course does impart a slight cashew flavor, though most would say it’s just a mild, creamy flavor. This is typical of all vegan cheesecakes made from cashews. You could always increase the amount of vanilla extract if you’d like.