Vegan Chocolate & Salted Caramel Cheesecake

Well, here lately I’ve been right smitten with vegan cheesecake. Be it vanilla, chocolate, or blueberry…it don’t matter the flavor, I’m downright nuts about it.

So it’s a little surprising that a recipe for cheesecake ain’t found its way on this here blog till this moment.

Now I reckon I’ve been a bit slow on the draw, but this week I’m makin’ up for lost time with not just one, but two mouthwaterin’, firm yet unimaginably creamy cheesecake recipes.

The first one (as y’all might’ve figured from the title) is a Vegan Chocolate & Salted Caramel Cheesecake. It’s pretty simple to whip up – nothin’ fancy required.

You just need to give it a few hours to firm up. And let me tell you, havin’ a high-speed blender certainly makes things move along quicker.

The second recipe (the post after next) will be an irresistible plate of Vanilla Blueberry Cheesecake Bites.

Now listen here, I made the chocolate caramel variety for my roommate’s birthday not too long ago and also whipped up a vanilla blueberry cheesecake for the Jewish Passover festival.

Let me tell ya, everybody sang praises over them (yes y’all, I’m tootin’ my own horn here but trust me when I say it’s well-deserved). Give these vegan cheesecakes a go – they’re surely gonna be winners!

Vegan Chocolate & Salted Caramel Cheesecake Recipe

Vegan Chocolate & Salted Caramel Cheesecake

Prep time:

30 mins

Cook time:

3 mins

Total time:

33 mins




– 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


1. Soak the cashews over night or boil them for about 10 minutes, drain them and let them cool.

2. For the base: Blend the dates, walnuts and salt in a blender or food processor until you have a crumbly but sticky texture.

3. Oil a small spring form or cake tin with coconut oil and spread and press the base in the tin using your fingers.

4. For the chocolate layer: Melt the coconut milk and oil using a microwave or hob and pour the mixture into the blender.

5. Add the cashews, maple syrup, vanilla extract, cacao powder and lemon juice and blend well until smooth. You want a thick, creamy texture.

6. Pour the cacao layer on top of the base layer and pop it in the freezer to set while you prepare the next layer.

7. For the caramel layer: Again melt the coconut milk and oil and pour the mixture into the blender.

8. Add the dates, salt, cashews, lemon juice, vanilla extract, Tahini and the maple syrup and blend until creamy and smooth.

9. Pour the caramel layer on top of the chocolate layer and pop it back in the freezer or fridge.

10. Decorate the cake with drizzled melted dark chocolate and coarse sea salt.

11. Let the cheesecake set for at least 3 hours but preferably 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.

12. Enjoy!

If you’re in the mood for some delightful vegan treats, let me share a few of my other recipes that you can try.

First, there’s my Vegan Chocolate & Pistachio Mousse recipe which combines two wonderful flavours into a creamy dessert.

If you’re in the holiday spirit, my 2 Ingredient Vegan Peppermint Bark recipe is an easy and festive treat to whip up.

For those cosy winter mornings, nothing beats my Vegan Mulled Wine Muffins recipe. The aroma of spices and wine baking together is pure heaven!

And finally, if you’re a fan of the chocolate-orange combo like I am, you’ll love my Easy Vegan Orange Chocolate Truffles recipe. Simple yet indulgent and perfect for any occasion.

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