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, Mint Chocolate Vegan 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.

Vegan Caramel Cheesecake Recipe

4.82 from 58 votes
Prep Time: 1 hr
Total Time: 1 hr
Servings: 16 servings
Author: Lisa Bryan
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!




  • 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



  • 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.


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.
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239 comments on “Vegan Caramel Cheesecake”

  1. Would this work with almonds versus cashews…

  2. Hi Lisa – do you think this would work with roasted cashews?

  3. I am beyond happy to stumble upon your channel. My husband suffers from IBS and does not have dairy and gluten in his diet. For a person like me who knew nothing about vegan deserts, you are a blessing. I’m making this tomorrow for his birthday :D. Can you please please tell me how I can make a 6 inch cheesecake? Can the ingredients be halved? Please let me know. Thank you for such delicious recipes 5 stars

    • Hi Ojala – So glad you discovered my channel as well! For the cheesecake, you can halve the ingredients to make a smaller cheesecake. But I’m not sure how big of a cheesecake that will be in terms of pan size.

  4. How can this recipe be made to be more tangy, like real cheesecake?  I made it a second time with a little less honey and a little more lemon juice, but that didn’t make much difference.

    • Hi Gary – that would have been my recommendation as well. Unfortunately, it’s hard to get it super tangy like real cheesecake. But it has that same super creamy texture!

  5. Hi Lisa,

    I love your YouTube channel your recipes are wonderful.

    I love the stoneware plate you have the single slice of vagan caramel cheescake on. Would you mind sharing what brand and style it is? I am looking for some new stoneware/dinnerware.

    Many thanks,

  6. This cheesecake is absolutely divine! I made it last night to take on our friends houseboat. She is gluten and dairy intolerant. She couldn’t believe how good the dessert was. My family all thoroughly enjoyed it too ❤️

    I ran out of maple syrup so instead used half rice malt syrup. It made the sauce a little thicker so we just served a dollop on top instead. The sauce is quite rich so it was the perfect amount for us. I also swapped out the lemon juice for lime juice (and only added 1/4 cup instead of 1/2). 

    Highly recommend. Everyone will enjoy this recipe – not just those who have intolerances 😃🙌🏽5 stars

    • Hi Steph- Happy to hear you and your friend loved this cheesecake recipe! This is definitely one loved by everyone :)

  7. Cant wait to try this! Once you pour the filling into the pan, does it need to be covered with a cling film when you want to place it in the freezer? 

  8. What would you suggest to swap the coconut shreds with in the crust? Not a giant fan of coconut (coconut oil is fine though)

  9. Can you substitute vanilla beans to vanilla extract? 

  10. Really excellent! It was so tasty but an extra special gift for a dairy-free cheesecake lover. IMO this was strongly lemon-flavoured though, I will tone that down next time.5 stars

  11. Hi Lisa,
    I love ALL your recipes, thank you for share with us !
    I have a quick question , what kind of vanilla bean is better, grade A or grade B ?
    Thank you so much ! xoxo

  12. Hi, Lisa! 

    Question. For the nutritional facts, is that per slice? Or is it the whole cheesecake?
    What is the serving size? 

    It looks so good! 

    Thank you! 

    Amanda Fierro

    • Hi Amanda! nutritional facts will always be for one serving. And there are about 16 slices for this cake – which is about a small thin slice :) Hope that helps!

  13. I plan to make today…I know you said to soak the cashews overnight but can u soak for a certain amount of time if not only overnight? If so…how many hrs?

    • Hi Patrick – if soaking in cold or room temperature water, they need a minimum of 6-8 hours. But you can also use boiling water and expedite that time, to about 2-3 hours. Just make sure they’re soft enough to crumble between your fingers before attempting this recipe.

    • Hi Lisa. Won’t it be too lemony if we are adding 1/2 cup of lemon juice. Since it is a caramel cheesecake , I think lemon flavor wouldn’t go well with caramel. Is there any substitute to lemon juice? Or simply for that little caramel flavor can we add in the caramel sauce. I actually wanted to try this amazing recipe but stepped back because I was thinking about the flavor of lemon. I also have another question that after thawing the cheesecake will it liquify or to prevent it can we add gelatin or agar agar.if yes please do specify the quantity. Please do reply for this comment because I really want to try this recipe.
      Thank u so much for bringing up this recipe and I’m a great admirer of u 🥰😘❤❤❤5 stars

      • Hi Shreya – No, you won’t taste much lemon flavor. It’s just to give it that tanginess that’s traditional in cheesecakes. The cheesecake won’t liquify when thawed, as long as it’s at a cool room temperature. But it’s best to store in the fridge, if not serving. Hope you enjoy it!

      • Hi lisa, thank u so much for replying. 🥰❤5 stars

  14. hi lisa… seems lately cashews are not agreeing with me :( can you trade out almonds or other nuts? if so, do you think cashews can be swapped out for most recipes??

    • Hi Connie – I haven’t tried this with other nuts, but I’m not sure it’ll work. Cashews are much creamier than other nuts, which makes them perfect for vegan cheesecakes.

  15. Yum! How long could you keep it in the freezer before serving it to guests? would 3-4 days be OK?

  16. Could you make this recipe the day before? I know you said to freeze it but after you freeze it can you store it in the fridge and eat the next day? I wanted to make this for a birthday cake!

    • Hi Allie – Yes! You can make this the day before. Just pop it into the freezer when you’re done, and the next day place it in the fridge before serving :)

  17. This was delicious! Easy to make, impressive to look at, healthy whole ingredients. A real crowd pleaser. Thank you!5 stars

  18. I’m really bad at baking and making deserts but it’s so easy to follow Lisa’s recipes! And this tasted amazing!5 stars

  19. Hi can I use a food processor for the filling? I don’t own a blender .

  20. I just realized that I forgot to add the water to the cashew mixture.

  21. Hi! This looks delicious! I am allergic to dates- is there something else I can use for the crust? I’ve been reading comments and searching but not finding much. Thanks!

    • Hi Viki – you could use almost any dried fruit (raisins, prunes, etc). And if you need to add a little moisture to get the crust to stick together, just add a teaspoon or two of water. :)

  22. Hi, what brand is your blender and food processor?

    • Hi Elena! You can find all my kitchen electrics in the Shop page on my website :) But, the blender is Vitamix and the food processor is KitchenAid.

  23. This recipe is the bomb! Made it for Thanksgiving and everyone loved it, kids and adults! They didn’t even know it was vegan 😉. And it was so incredibly easy to make, great recipe Lisa!5 stars

  24. Hello Lisa
    Cake looks delicious!  I have a question for u I have been trying to make cashew cheesecake several times but end up having crystalized filling Instead of creamy one and it’s usually happens cus of water in the filling… Does ur filling crystallize since u put a lot of water in the recipe? Also if u know give pls a tip how to avoid it! Thank u! 

    • Hi Kate – I’ve never had any issues with the filling crystalizing. The only thing I could think of, is maybe if your blender wasn’t powerful enough to make the filling creamy. But mine is always creamy poured straight from my Vitamix. :)

  25. 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😊

  26. 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. 5 stars

  27. 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!5 stars

    • 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 :)

  28. 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. :)

  29. 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.5 stars

  30. 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!5 stars

  31. 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 lol5 stars

    • 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.

  32. 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! :)

  33. 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. :)

  34. 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!

  35. 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! :)

  36. 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!!!5 stars

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

  37. 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.

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

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

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

  41. 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.5 stars

  42. 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.

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

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

  45. 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 :)

  46. Hi Lisa
    How many days will this cheese cake last in the freezer? And then how many days will it last after being thawed?5 stars

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

  48. 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!!!5 stars

  49. 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.

  50. 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.1 star

    • 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.

    • Omg. This cake is heavenly tasty!!! I used twice as much dates in crust. And used lime juice instead of lemon juice. And in i could not find coconut sugar in my store, so i used brown sugar from sugar cane. Also my blender is prety small so i needed to be creative and do everithing in small portions, and later used mixer to mix everithing together, so i am not 100% shure, that propotions of ingridients was correct. But still everithing taste grate. I just will keep cake in freezer… and eat as icecream cake whenever i am craving something sweet. Thanks for this grate recepie. P.S. Sorry for my englis, this is not my native language.