Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (2024)

Home Recipes Courses Desserts Vegan Caramel Cheesecake

by Lisa Bryan


Updated Nov 27, 2021

This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

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.

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (2)

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 myYouTube Channelfor 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.

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (3)

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.

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (4)

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (5)

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (6)

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.

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (7)

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

  • Salted Caramel Apple Pie Ice Cream
  • Chocolate Avocado Pudding
  • TheBest Chocolate Chip Cookies
  • Pumpkin Spice Coconut Macaroons
  • Chocolate Chip Tahini Cookies
  • Chocolate Covered Bananas

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (8)

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (9)

Vegan Caramel Cheesecake Recipe

4.84 from 65 votes

Prep: 1 hour hr

Total: 1 hour 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


  • 1 recipe Salted Caramel Sauce


  • 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.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

You May Also Like

Rice Pudding

Coconut Macaroons

Banana Oatmeal Cookies

Apple Crisp

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Vegan Caramel Cheesecake - BEST Vegan Cheesecake Recipe | Downshiftology (2024)


What is vegan cheesecake made of? ›

These 7 ingredient beauties begin with a 2-ingredient crust! Dates and raw walnuts (or almonds) – that's all you need. Whirl and set aside. Next up, the 5-ingredient filling: Soaked cashews, coconut milk, coconut oil, lemon juice and agave nectar.

What is no bake cheesecake filling made of? ›

For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.

What do vegans use instead of cream cheese? ›

Best Healthy Substitutes For Cream Cheese (Vegan)
  • Vegan Cashew Cream Cheese.
  • Hummus.
  • Tofu Sour Cream.
  • Cashew Sour Cream.
  • Vegan Tofu Ricotta Cheese.
  • Avocado.
  • Strawberry Chia Jam (Fruit Spread)
  • Unsweetened Plain Yogurt (vegan)
Mar 11, 2021

What is Daiya cheesecake made from? ›

Filling (Filtered Water, Creamed Coconut, Cane Sugar, Coconut Oil, Tapioca Flour, Expeller Pressed Safflower Oil, Potato Starch, Pea Protein, Vanilla Extract, Sea Salt, Xanthan Gum, Sodium Alginate, Lactic Acid, Tricalcium Phosphate, Natural Flavors, Cultured Sugar, Enzyme), Gluten-free Crust (Tapioca Flour, Cane Sugar ...

How to thicken a no bake cheesecake without gelatin? ›

Confectioners' Sugar: A smidge of confectioners' sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners' sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.

Why is my no bake cheesecake not firm? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Does no bake cheesecake taste better? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

What is the main ingredient in vegan cheese? ›

Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot. Vegan cheese is seen as a healthier alternative to cheese by some, and may reduce your risk of heart disease due to its lower content of fat.

What makes vegan cheese cheese? ›

The ingredients used in vegan cheese vary depending on the type of cheese being made and the desired texture and flavor. The most commonly used ingredients include plant-based milk, nutritional yeast, agar agar, tapioca starch, coconut oil, cashews, and chickpea flour.

What kind of vegan cheese does cheesecake Factory use? ›

Finding vegan options at The Cheesecake Factory is easier than ever—the chain has added Field Roast Chao cheese and Best Foods vegan mayo to its menu at locations nationwide. Now, you can enjoy an animal-free burger topped with dairy-free cheese and egg-free mayo at this popular restaurant.

What is the difference between vegan cheese and dairy cheese? ›

Dairy cheese is made my separating the different kinds of milk proteins and adding enzymes and bacteria to curdle the casein protein. Vegan cheese is made in a similar way, but involves separating plant proteins.

Top Articles
Latest Posts
Article information

Author: Golda Nolan II

Last Updated:

Views: 6098

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Golda Nolan II

Birthday: 1998-05-14

Address: Suite 369 9754 Roberts Pines, West Benitaburgh, NM 69180-7958

Phone: +522993866487

Job: Sales Executive

Hobby: Worldbuilding, Shopping, Quilting, Cooking, Homebrewing, Leather crafting, Pet

Introduction: My name is Golda Nolan II, I am a thoughtful, clever, cute, jolly, brave, powerful, splendid person who loves writing and wants to share my knowledge and understanding with you.