Vegan Chocolate & Salted Caramel Cheesecake

Vegan Chocolate Salted Caramel Cheesecake

Lately I’m obsessed with vegan cheesecake. Vanilla, chocolate, blueberry… It doesn’t matter what flavour, I’m crazy about it. So it’s hard to believe that a cheesecake hasn’t made it on the blog until now. I know I’ve been slacking but this week I’m making it up to you guys with not one, but two delicious, firm but perfectly creamy cheesecake recipes.

The first one (as you’ve probably already guessed by the title) is a Vegan Chocolate & Salted Caramel Cheesecake. It’s quite easy to prepare, no fancy ingredients, you just need to give it a couple of hours to set. And a high-speed blender makes things a lot quicker and easier, too.

The second cheesecake recipe (the post after the next one) will be Vanilla Blueberry Cheesecake Bites.

I made the chocolate caramel one for my flatmate’s birthday the other day and a vanilla blueberry cheesecake for Jewish Passover festival. Every one raved about it (yes, I’m blowing my own horn here but I think it’s justified). Just give it a try, vegan cheesecakes are definetly a winner!

Vegan Chocolate Salted Caramel Cheesecake Vegan Chocolate Salted Caramel Cheesecake Vegan Chocolate Salted Caramel Cheesecake vegan-chocolate-salted-caramel-cheesecake-9

4.7 from 3 reviews
Vegan Chocolate Salted Caramel Cheesecake
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • Base:
  • 1 cup dates (roughly chopped)
  • 1 cup walnuts (halves)
  • pinch of salt
  • Chocolate layer:
  • 1 cup coconut milk (thick cream part)
  • 1 Tbsp coconut oil
  • 1 ½ cups cashews (soaked)
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 Tbsp cacao powder
  • 2 Tbsp lemon juice
  • Caramel Layer:
  • ½ cup coconut milk (thick cream part)
  • 1 Tbsp coconut oil
  • 2 cup dates (roughly chopped)
  • ⅓ tsp salt
  • ½ cup cashews (soaked)
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 Tbsp Tahini
  • 2 Tbsp maple syrup
Instructions
  1. Soak the cashews over night or boil them for about 10 minutes, drain them and let them cool.
  2. For the base:
  3. Blend the dates, walnuts and salt in a blender or foodprossessor until you have a crumbly but sticky texture.
  4. Oil a small spring form or cake tin with coconut oil and spred and press the base in the tin using your fingers.
  5. For the chocolate layer:
  6. Melt the coconut milk and oil using a microwave or hob and pour the mixture into the blender.
  7. Add the cashews, maple syrup, vanilla extract, cacao powder and lemon juice and blend well until smooth. You want a thick, creamy texture.
  8. Pour the cacao layer ontop of the base layer and pop it in the freezer to set while you prepare the next layer.
  9. For the caramel layer:
  10. Again melt the coconut milk and oil and pour the mixture into the blender.
  11. Add the dates, salt, cashews, lemon juice, vanilla extract, Tahini and the maple syrup and blend until creamy and smooth.
  12. Pour the caramel layer ontop of the chocolate layer and pop it back in the freezer or fridge.
  13. Decorate the cake with drizzled melted dark chocolate and coarse sea salt.
  14. Let the cheesecake set for at least 3 hours but preferebly over night in the fridge or freezer. And give the cake 2 to 3 hours to defrost before serving if you kept it in the freezer.
  15. Enjoy!

Vegan Chocolate Salted Caramel Cheesecake Vegan Chocolate Salted Caramel Cheesecake vegan-chocolate-salted-caramel-cheesecake-10 Vegan Chocolate Salted Caramel Cheesecake vegan-chocolate-salted-caramel-cheesecake-12

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15 Comments

  • Reply
    Emilie @ Emilie Eats
    April 30, 2016 at 10:09 pm

    I can’t even get over how beautiful this looks!! I love the different layers. I just made a cheesecake for the blog too, because it was always my favorite dessert before I went vegan. It’s so awesome that we can still enjoy our favorites. 🙂

    • Reply
      myvibrantkitchen@gmail.com
      May 3, 2016 at 10:39 pm

      Thank you! I 100% agree and fortunately all my non-vegan friends were pretty impressed with this cheesecake too! 🙂 Yours looks heavenly by the way with that chocolate chip cookie crust! X

  • Reply
    Jenny
    May 3, 2016 at 2:18 pm

    This looks delish!!!! Any advice for those of us with nut allergies as far as substitutions go? I’m still learning what substitutions can be used in which situations! o.O thank you!!

    • Reply
      myvibrantkitchen@gmail.com
      May 3, 2016 at 10:41 pm

      Hey! I haven’t made one without nuts so far but I’ve read that silken tofu instead of cashews might work as well. If I give it a try I’ll let you know how it went! X

    • Reply
      Nina Vee
      May 12, 2016 at 10:51 am

      Hi Jenny, I too am not able to eat nuts.
      I have had good success with using sunflower seeds in place of the cashews.
      I’d use pumpkin seeds, and maybe a touch of coconut oil in the base, instead of walnuts.
      Nina x

      • Reply
        myvibrantkitchen@gmail.com
        May 13, 2016 at 2:00 am

        Ah sunflower seeds! That’s a great idea! I’m definitely going to give it a go soon, too. And for the base I’ve already tried using dates, oats and coconut oil. Works just as well.
        X Alex

  • Reply
    Donna Cuic
    July 7, 2016 at 3:02 pm

    Can you explain to the coconut milk…the thick cream part? Is that the canned milk? And do we freeze it since the directions say to melt it? This looks so amazing and I’m invited to some friends house for dinner this wkend and this would be an awesome dessert to take.

  • Reply
    Tonia
    August 16, 2016 at 3:44 am

    Oh my, thank you for the recipe, what a great, never fail combination, chocolate and caramel :-), I just pinned it and plan yo do it for the weekend. Whst pan size did you use? Also, would the cake set if I just keep it in the fridge? Many thanks!

    • Reply
      myvibrantkitchen@gmail.com
      August 16, 2016 at 11:35 am

      Hey Tonia! I used a 7 inch pan. A different sized pan will work, too, of course, the cake will just be a different hight. You can let the cake set in the fridge but it will take longer, about a night and a day. If you don’t have that much time to let it set you can add 1/2 cup more cashews which makes the consistency thicker and it’ll set within a night.
      X Alex

  • Reply
    joe
    September 11, 2016 at 12:06 am

    I made this at work and people loved it. Came out just like the picture. Thanks for a great recipe.

    • Reply
      myvibrantkitchen@gmail.com
      September 15, 2016 at 1:40 pm

      Thank you! I’m glad everyone loved it!! X

  • Reply
    Helina
    December 4, 2016 at 4:22 pm

    This cake is absolutely amazing. I have done it 3 times and everyone just loves it! One commented that it tastes like a rollercoaster in the mouth 🙂

    • Reply
      myvibrantkitchen@gmail.com
      December 5, 2016 at 2:05 pm

      Thank you for your lovely comment!! I’m so happy everyone loved it! The cake tasting like a rollercoaster in the mouth sounds pretty fantastic. X Alex

  • Reply
    Danielle
    March 19, 2017 at 12:23 pm

    Will coconut cream work in place of coconut milk?

    • Reply
      myvibrantkitchen@gmail.com
      March 19, 2017 at 2:18 pm

      I’m pretty sure it will! You might have to melt it a little before adding it to the blender to make everything blend well.
      X Alex

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