Sliced vegan cheesecake with caramel sauce dripping over the edges.

Caramel Cheesecake

If you’re looking for a decadent but healthy dessert, look no further than this delicious caramel cheesecake. It’s part raw vegan, part cooked for 100% amazing.

It’s silky, luxurious and rich in flavor – without feeling heavy. This cheesecake features an oat and date crust, a smooth cashew nut filling and a thick layer of caramel to top it off.

How To Make Vegan Caramel Cheesecake

How To Make The Crust

Making this dessert is deceptively easy – it just has to be assembled in stages. To start the base you’ll need 1 cup of rolled oats, 1 cup of dates, and 1 cup of water. Blend the ingredients in a blender until it has a paste-like consistency. To create the bottom layer of the cheesecake, line a circular baking pan with saran wrap (this will make it easy to remove the fully assembled cheesecake onto a plate). Press the crust into the bottom of the pan and then place in the refrigerator to chill.

How To Make The Cheesecake Filling

Before making the filling, soak 2 cups of raw cashew nuts in boiling water. This will soften the nuts to make a silky smooth batter. After the cashews have soaked for at least 2 hours, strain the liquid out and place the cashews into a blender or food processor.

To the blender add: apple cider vinegar, coconut oil, vanilla extract, vegan milk, vegan whipping cream, dates and sea salt. Process on high speed until no chunks remain. When it has a smooth consistency, pour the batter on top of the crust and allow it to set in the fridge before moving on to the caramel layer.

Soak the cashew nuts for at least 2 hours for the smoothest raw cheesecake batter possible.

How To Make Vegan Caramel Sauce

This caramel sauce is so delicious, you’ll want to use it beyond this cheesecake! Before you begin, make sure all the ingredients are ready to go because the caramel making process happens fast. Start by heating the sugar on medium heat. It will take a few minutes, but you’ll start to see the sugar clumping together and crystallizing. As it melts, constantly stir the sugar with a whisk. The sugar will become a dark brown color. Continue to stir until all the sugar crystals have melted – If you need to lower the heat, do so.

Make the caramel sauce in a saucepan that has high sides. This is because the mixture will foam up when the butter and whipping cream is added.

When all the sugar has dissolved, add the vegan butter to the saucepan and whisk rapidly until fully combined. When completely melted, remove off heat and add the whipping cream. Stir vigorously until the caramel sauce is smooth. Let the sauce cool in the pan for around 30 minutes.

After 30 minutes, take the cheesecake out of the fridge and pour half of the caramel sauce into a jar. With the other half, start in the middle of the cheesecake and work your way out. Work in a circular motion until all the caramel is gone. For the final step, place the caramel cheesecake in the fridge and allow it to set for 4 hours before removing from the cake pan.

Caramel cheesecake makes for an impressive vegan dessert at any gathering. It’s creamy, indulgent and guilt-free. If you make this recipe, please leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious desserts, try these recipes:

Sliced vegan cheesecake with caramel sauce dripping over the edges.
Yield: 8 Servings

Caramel Cheesecake

Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 6 minutes
Total Time: 29 minutes

Delicious New York style cheesecake with a creamy cashew nut batter and a thick layer of golden caramel sauce.

Ingredients

Cheesecake Crust

  • 1 Cup Rolled Oats
  • 1 Cup Dates
  • 1 Cup Water

Cheesecake Batter

  • 2 Cups Raw Cashew Nuts (Soaked For Over 2 Hours In Hot Water)
  • 1/2 Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar or Lemon Juice
  • 2 Tablespoons Vanilla Extract
  • 1 Cup Vegan Heavy Whipping Cream (I Recommend Silk Heavy Cream Alternative)
  • 2/3 Cup Dates
  • 1 Cup Vegan Milk (I Used Oat Milk)
  • 1/4 Teaspoon Sea Salt

Caramel Sauce

  • 1 Cup Raw Cane Granulated Sugar
  • 6 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • 1/2 Cup Vegan Heavy Whipping Cream (I Recommend Silk Heavy Cream Alternative)

Instructions

HOW TO MAKE THE CRUST

  1. To start the base, add 1 cup of rolled oats, 1 cup of dates, and 1 cup of water to a blender.
  2. Blend until the ingredients have a paste-like consistency.
  3. To form the bottom layer of the cheesecake, line a circular baking pan with saran wrap (this will make it easy to remove the fully assembled cheesecake onto a plate).
  4. Press the crust into the bottom of the pan and then place in the refrigerator to chill.

HOW TO MAKE THE CHEESECAKE FILLING

  1. Before making the filling, soak 2 cups of raw cashew nuts in boiling water. This will soften the nuts to make a silky smoother batter. After the cashews have soaked for at least 2 hours, strain the liquid out and place the cashews into a blender or food processor.
  2. To the blender add: apple cider vinegar, coconut oil, vanilla extract, vegan milk, vegan whipping cream, dates and sea salt.
  3. Mix on high speed until no chunks remain. When it has a smooth consistency, pour the batter on top of the crust and allow it to set in the fridge before moving on to the caramel layer.

HOW TO MAKE THE CARAMEL SAUCE LAYER

  1. Start by heating the sugar on medium heat. It will take a few minutes, but you'll start to see the sugar clumping together and crystallizing. As it melts, constantly stir the sugar with a whisk. The sugar will become a dark brown color. Continue to stir until all the sugar crystals have melted - If you need to lower the heat, do so.
  2. When the sugar has dissolved, add the vegan butter to the saucepan and whisk rapidly until fully combined.
  3. When all the butter has melted, remove off heat and add the whipping cream. Stir vigorously until the caramel sauce is smooth.
  4. Let the sauce cool in the pan for around 30 minutes. After 30 minutes, take the cheesecake out of the fridge store half of the caramel sauce in a jar. With the other half, start in the middle of the cheesecake and work your way out. Work in a circular motion until all the caramel is gone.
  5. For the final step, place the caramel cheesecake in the fridge and allow it to set for 4 hours before removing from the cake pan. Slice and serve the cheesecake while it's still cold,

Notes

  • Soak the cashew nuts for at least 2 hours for the smoothest raw cheesecake batter possible.
  • Make the caramel sauce in a saucepan that has high sides. This is because the mixture will foam up when the butter and whipping cream is added.

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Nutrition Information

Yield

8 Servings

Serving Size

1/8

Amount Per Serving Calories 450Sodium 104mgCarbohydrates 48gFiber 4gSugar 35gProtein 8g

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