Vegan Salted Caramel Cheesecake


Vegan Salted Caramel Cheesecake


200g sugar
100g vegan butter or margarine
120ml full-fat coconut milk
½ tsp sea salt
1 cup raw almonds
1 cup shredded coconut
10 dates
1/2 tbsp coconut oil, liquefied
Cheesecake Mix
4 cups raw cashews
1 cup water
180ml cup maple syrup or honey
40ml cup coconut oil, liquified
100ml cup lemon juice
2 vanilla beans, scraped


It is advised that you make the caramel sauce the night before so that it has time to cool before pouring over the cheesecake. Also advised to soak the cashews in water overnight.

To make the sauce, melt the sugar on a medium heat in a saucepan, without it burning! Then add in the vegan butter/margarine and stir until the butter has also melted.

Pour in the coconut milk and whisk. Keep whisking until the milk has completely combined with the other ingredients. Leave it to boil for 1 minute and then take it off the heat and add in the sea salt.

Pour into a jar or cup and seal. Leave it in the fridge until cool (preferably overnight).

Line a 23cm Spring Form pan with baking parchment paper and set aside.

In a food processor combine raw almonds, shredded coconut, dates and coconut oil and mix until it becomes a crumb like consistency.

Once done, press into the spring form pan and flatten it down using your fingers.

Drain and rinse the cashews.

In a blender, blend the cashews, water, maple syrup/honey, coconut oil, lemon juice and vanilla pods until creamy. Then pour the cheesecake over the base and pat to remove any air bubbles that may have appeared. Freeze the cheesecake for 5 hours (or overnight). When you want to serve, remove the cheesecake from the freezer 45 minutes before serving to thaw. Pour the salted caramel sauce over the cheesecake as you wish and it is ready to serve to your guests.

Products Used 

MasterClass Non-Stick 23cm Loose Base Spring Form Pan 

MasterClass Non-Stick Heavy Duty 16cm Saucepan 

Colourworks Silicone Whisk