Salted Caramel Cheesecake


Not only is this salted caramel cheesecake rich, smooth and delicious, but it’s also vegan! It’s sure to be the hit of your next gathering. If you want to make this extra-special dessert, plan ahead because you have to soak cashews overnight for a super smooth texture.

Sometimes you just want dessert.

So many people think they could never choose a vegan lifestyle because they couldn’t give up certain foods. And while this website is dedicated to promoting the health benefits of a plant-based diet, I get it. Sometimes you want something a little indulgent, like some crispy french fries, or a delectable dessert. If you’ve tried many of the recipes here, you have probably learned that my goal is to create healthy, vegan recipes that don’t scrimp on flavor.

The truth is, you can eat a healthy, diverse plant-based diet without giving up foods you love. Having said that, I do not recommend eating rich desserts like this one on a daily basis. Nor do I recommend eating fried foods all the time. But I do encourage you to allow yourself the occasional indulgence.

So the next time you just gotta have a sweet treat, give this Salted Caramel Cheesecake a try. You’ll be so surprised at how rich, velvety smooth, and delicious it is!

Salted Caramel Cheesecake

Salted Caramel Cheesecake

Prep Time: 15 minutes Cook Time: Freeze 4-6 hours
Yield:1 cake


For the Crust

1 cup macadamia nuts

1/2 cup pitted Medjool dates (packed)

1 cup dried desiccated coconut

For the Filling

3 cups raw cashews (soaked overnight, drained, and rinsed)

3/4 cup water

3/4 cup maple syrup

1/2 cup coconut oil, melted

1/4 cup fresh squeezed lemon juice

1 teaspoon vanilla extract

For the Salted Caramel Sauce

1/2 cup coconut butter, melted

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon sea salt

For Decorating

sea salt

macadamia nuts


  1. Spray an 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
  2. Add macadamia nuts, pitted dates and dessicated coconut to food processor and process until it starts to become a sticky dough. It will start off crumbly. Continue processing until it starts to clump together.
  3. Transfer dough to springform pan and use the back of a spoon to press it down into a smooth flat layer to form a thin crust. Place in the freezer to set.
  4. Place soaked and rinsed cashew nuts in the blender. Add water, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend on high speed until very smooth.
  5. Pour nut mixture over the macadamia crust and smooth down with the back of a spoon.
  6. Return to the freezer to set completely, about 4-6 hours.
  7. When the cheesecake has completely set, remove it from springform pan and place on a cake stand.
  8. For the sauce, combine melted coconut butter, maple syrup, vanilla extract and sea salt in a bowl and stir well.
  9. Spread sauce over the top of the cheesecake. Work quickly, as the sauce will thicken and set quite fast when in contact with the cold cheesecake.
  10. Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts.
  11. Allow cheesecake to thaw at room temperature for at least 30 minutes before serving.
  12. Once cheesecake is thawed, store in the refrigerator (not freezer).

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