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Vegan Caramel Cheesecake

This Vegan Caramel Cheesecake is a showstopper! It’s a gluten-free, dairy-free, vegan cheesecake recipe 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 it’s liquid gold. No exaggeration.

Watch this video of my Vegan Cheesecake Recipe:

And subscribe to my YouTube Channel for weekly cooking videos!

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.

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.

Next, make your cheesecake filling by adding 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.

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.

For more vegan dessert recipes, make sure to check out my Salted Caramel Apple Pie Ice Cream, Chocolate Avocado Pudding, The Best Chocolate Chip Cookies, Pumpkin Spice Coconut Macaroons and Chocolate Chip Tahini Cookies.

Enjoy!

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.

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Did you make this recipe?

Vegan Caramel Cheesecake

This gluten-free, dairy-free, vegan cheesecake recipe is 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.

Ingredients

Crust

Cheesecake

  • 4 cups raw cashews, soaked overnight
  • 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

Directions

  1. Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.
  2. Line a 9″ springform pan with parchment paper and set aside.
  3. Place all crust ingredients into a food processor and process until it’s the texture of coarse sand.
  4. 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.
  5. To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
  6. 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.
  7. 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.

Lisa's Tips

Remove the cheesecake from the springform pan while it’s still frozen to prevent the sides from sticking to the pan. Then, thaw the cheesecake on a cake stand.

Nutrition Information

Yield: 1 cheesecake, Serving Size: 1 slice (16 slices in cheesecake)

  • Amount Per Serving:
  • Calories: 523
  • Total Fat: 36.1g
  • Saturated Fat: 17.3g
  • Sodium: 18.9mg
  • Carbohydrates: 45.5g
  • Fiber: 5.8g
  • Sugar: 33.7g
  • Protein: 8g
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43 comments on “Vegan Caramel Cheesecake”

  1. I made it and it’s the best cake ever 😋

    Rating: 5
  2. Can i use coconut oil without taste? It’s not that I don’t like it, but that is the only one I have right now, 

  3. This is seriously the most beautiful cheesecake!! I can’t believe it’s vegan!! Definitely bookmarking it for later :)

  4. A gluten-free, dairy-free, vegan cheesecake.. that’s incredible! I think I would really enjoy the cashew layer, as well, since this is my favourite nut. Beautiful photos and I really enjoy that you have a video walk-through, as well.

  5. I could stare at that perfect slice forever, also I heart your cake stand!

    Rating: 5
  6. Oh my goodness, this looks DELICIOUS! Who knew a vegan cheesecake could look exactly like the real thing? I love this idea!

    Rating: 5
  7. This looks divine!!! YUM!

  8. I hate lemon in my cheesecakes…what can I use to replace the lemon juice…another acid like cider vinegar, or will any liquid like almond milk work?

  9. I hate lemon in my cheesecakes…what can use to replace the lemon juice…another acid like cider vinegar or will any liquid like almond milk work?

  10. What can I substitute for dates my daughter can’t tolerate dates

  11. I don’t have a springform pan :c Could I use a different type of pan? Also could the chesse cake part be done in a food processor? Thanks for the help!

    • I’d definitely recommend a springform pan as it will be difficult to get out of another type of pan. My only other thought is if you did it in a loaf/square pan and lined it fully with parchment paper so you could lift it out. But it’s quite heavy so that may not work. And yes, you could use a food processor (assuming you have one big enough) but it just won’t be as smooth as a high-powered blender. Good luck!

  12. After it’s been frozen can you just leave it in the fridge…….or do you have to keep lift overs frozen?

  13. I cooked my caramel too long as it is no longer runny.

  14. If you don’t have vanilla beans, can I use vanilla extract? And if so how much?

  15. This cheesecake looks fabulous! Thanks for such a great recipe!

  16. This cheesecake looks so incredibly delicious! I love making vegan desserts to see how they stand up to the classic recipe! This definitely stands up and I can not wait to make it!

  17. I love that this beautiful cheesecake is vegan!

  18. I’ve never purposely searched out vegan cheesecakes — because I like regular cheesecakes just fine — but now — Oh-WOW! This looks amazing.

  19. Ohhh my!!!!! This looks utterly delicious and so creamy!!! Pinning that for sure!

  20. This looks DIVINE! Love your cheesecake recipes.