I baked this vegan salted caramel cheesecake for my friend’s birthday last month. The salted caramel made the cheesecake rich, and she said it was the best birthday dessert she had ever had.
Perfect for special occasions or a treat at home, this recipe combines the goodness of plant-based ingredients while delivering the luxurious experience of a traditional cheesecake. Whether you’re a vegan or simply looking to try something new, this vegan dessert is sure to impress.
Luxurious Vegan Salted Caramel Cheesecake
This cheesecake features a creamy filling made from cashews, coconut cream, and a rich homemade salted caramel sauce, all resting on a buttery crust made from crushed nuts and dates. The recipe takes about 1 hour to prepare and requires chilling, making it perfect for advanced planning.
Ingredients
- 1 ½ cups raw cashews soaked for at least 4 hours
- 1 cup coconut cream
- ½ cup maple syrup
- ½ cup medjool dates pitted (for crust)
- 1 cup almond flour or crushed nuts (for crust)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (for filling)
- ½ cup water (for blending)
- ¼ cup coconut sugar (for salted caramel)
- 1 tablespoon almond milk (for caramel)
- 1 teaspoon sea salt (for caramel)
- Extra nuts or chocolate shavings for topping (optional)
Instructions
- Prepare the Crust: In a food processor, blend the medjool dates and almond flour until it holds together. Press this mixture into the bottom of a springform pan to form the crust.
- Make the Filling: Drain the soaked cashews and place them in a blender with coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and creamy, adding water as needed to achieve a thick but pourable consistency.
- Prepare the Salted Caramel: In a small saucepan, cook coconut sugar and almond milk over medium heat, stirring until dissolved. Allow to simmer for a few minutes until thickened. Remove from heat and stir in sea salt.
- Assemble the Cheesecake: Pour the cashew filling over the crust in the springform pan, smoothing the top. Drizzle the salted caramel sauce over the filling and swirl it gently with a knife to create a marbled effect.
- Chill: Cover the cheesecake and place it in the freezer for at least 4 hours or until firm. Once set, remove from the springform pan and let it sit at room temperature for 10-15 minutes before slicing.
- Serve: Garnish with extra nuts or chocolate shavings if desired and serve chilled for the best texture.
Cook and Prep Times
- Prep Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 5g
- Carbohydrates: 30g
I store the cheesecake in the fridge for up to five days. The caramel stays rich, and I serve slices chilled.
