Vegan Salted Caramel Cheesecake

This is one of those brilliantly impressive looking recipes that's actually super easy to make! It doesn't contain gluten or dairy and is completely vegan - but the best bit is how delicious it tastes and how easy it is to throw together. 

Once made you can store it in the freezer and pop it on the kitchen side for 45 - 90 mins to thaw before serving. 



200g mixed nuts

4 heaped tbsp coconut oil

200g chopped dried dates


300g cashew nuts 

1 tsp vanilla essence

1 tin coconut milk 

1 tbsp maple syrup

3 tbsp coconut oil


2 tbsp maple syrup

1/2 tsp pink salt

1 heaped tbsp almond butter


Blitz the ingredients together in a food processor and press them onto the bottom of a cake tin (use a spring form tin to make life easy) Save a couple of tablespoons of mixture to decorate the top of the cake. Pop the tin in the freezer


Soak the cashews for an hour by adding them to a nutribullet and covering in boiling water. After an hour add the coconut milk, vanilla and maple. Don't worry about draining the cashews. Blitz together for a couple of minutes until perfectly smooth


Add the coconut oil, almond butter and maple to a pan and warm gently. Add the salt until it tastes like the best salted caramel ever!! Allow to cool but not set. Pour over the middle layer (save a couple of teaspoons for decoration). Return to the freezer


Decorate your cheesecake with base mixture, pecans and more caramel sauce

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  • How long do you let it sit in the freezer before adding the top layer? After the top layer is added how long do you let it sit in the freezer until you take it out to thaw?

    Danielle Salvucci
  • I believe the base would be the first three ingredients. Perhaps she will confirm this.

  • Please could you give the breakdown of the base. Thank you. Looks yummy

  • Hi Hanna
    This sounds delish! Which ingredients do you use for the base? Thanks xxx


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