You have to try this Easy Vegan Caramel Cheesecake. A decadent and delicious no-bake dessert, a nutty caramel base, light creamy centre and sweet caramel topping.
Everyone who has enjoyed our no-bake Easy Vegan Caramel Cheesecake has been delighted by its flavour and authentic texture. The easy vegan caramel cheesecake is the perfect dessert for sharing with vegans, the plant-based curious and the non-vegan – you’ll get rave reviews from all of them.
The easy vegan caramel cheesecake has a gorgeously light and creamy centre that is topped with a naturally sweet date caramel layer. The base is a blend of walnuts, ground almonds, dates and vanilla – we find ground almonds help create a smoother base and the softer walnuts add a lovely bite.
The cheesecake is gluten-free.
Do I need to soak cashew nuts?
Previously making a vegan cheesecake has been time-consuming, as many recipes call for soaking cashew nuts first to create the ‘cream cheese’ layer. Although the results are delicious it’s a bit time heavy. We’d soak cashew nuts for hours and blend them with coconut cream, but now there are so many successful vegan cream cheeses. It’s just a case of selecting the one you like the taste of and that sets well.
Not all vegan cream cheeses are created equal. We know – you’d have thought by now that they’d be fairly even in quality but no! To help you choose the right one for the right job whether that’s spreading, cooking or desserts and to save you time and hopefully money we’ve written a review of the cream cheeses alternatives – What’s the Best Vegan Cream Cheese?
Tin Style & Size
We use a 20cm springform cake tin. Lightly grease the base and sides with coconut oil and then line the base with baking paper.
Although using crushed biscuits is a more traditional base, we prefer the flavour and texture of a mix of nuts and dates, with a splash of vanilla extract.
For the base, we use a mix of Medjool dates, ground almonds, walnuts (a favourite of ours) and vanilla extract.
We use a flat-headed potato masher to evenly and firmly press the base mix into the tin.
Which dates should you use?
Medjool dates are fantastic to use in the vegan caramel cheesecake. They have such a wonderful gooey texture and caramel flavour. However, they are more expensive. Other dates work equally well, but make sure to find dates that are soft and if they are not add the dates to a bowl, cover with boiling water and soak for 10 minutes to help the dates soften before blitzing.
The Cream Filling
To create a light creamy filling, we have folded together with a mix of icing sugar, vegan whip-able oat cream and vegan cream cheese. See the What’s the Best Vegan Cream Cheese? post to find the best cream cheese alternatives to use for a dessert.
To whisk the vegan whip-able oat cream, we used our stand mixer with the whisk attachment. But you can do it by hand with a manual whisk or electric whisk.
Whisk the cream until it thickens and creates soft peaks and then gently fold into the cream cheese and icing sugar.
We’ve used Oatly products for this cheesecake recipe. We used the Oatly whippable cream and the Oatly Creamy Oat Spread. This recipe is not sponsored and the products were not gifted.
The Date Caramel Layer
The date caramel layer is completely delicious and simply made with only 3 ingredients. Follow the same principle as with the date base if your dates are firm. Then add all the ingredients to the food processer or the blender and blend until almost smooth.
How much does the Easy Vegan Caramel Cheesecake cost to make?
Line a 20cm springform cake tin with baking paper in the base and lightly grease the sides with a little coconut oil.
To make the date and nut cheesecake base
In the bowl of a food processor add the de-stoned dates, ground almonds, walnuts and vanilla extract, then blitz until the dates break down and the walnuts retain a little texture. The cheesecake crumb base is ready when you can squeeze it in your hand and it binds together.
Tip the mix into the base of the cake tin and press it down into an even layer. We find a potato masher helps to create a smooth flat layer. Place in the fridge to chill.
To make the cheesecake layer
In a medium bowl add the vegan cream cheese, sieve in the icing sugar and gently mix together.
Pour the whippable oat cream into a bowl and either whip with a handheld whisk, electric whisk or in the bowl of a stand mixing. Whip until light and creamy.
Carefully fold the whipped oat cream into the cream cheese mix. The spoon onto the cheesecake base. Spread until the mix is even and give the base of the cake tin a gently tap onto the countertop to remove any trapped air bubbles.
Place in the fridge to set for 6 hours or overnight.
To make the date caramel layer
Add the de-stoned dates to the small bowl of a food processor and pour in the rest of the oat cream and a teaspoon of vanilla extract. Blend until smooth.
Once the cheesecake has set in the fridge remove it from the cake tin, place it on a plate and add the caramel sauce. Spoon the sauce into the centre of the cheesecake and carefully spread it evenly over the top.
Slice and serve.
Store in the fridge and eat within 2-3 days.
The easy vegan caramel cheesecake also freezes well as individual slices. Freeze and remove to defrost for 1-2 hours before serving.
Keywords: vegan, cheesecake,
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THE PLANT-BASED FAMILY COOKBOOK
60 Easy & Nutritious Vegan Meals that Kids Will Love.
We really want home cooks to explore and enjoy eating delicious plant-based meals, desserts, baking, batch cooking, making easy weeknight meals and starting the day off with amazing breakfasts. That’s why we created The Plant-Based Family Cookbook. It’s filled with vibrant recipes that we can’t wait for you to try!
Ideal if you are vegan and the recipes are easy to make gluten-free.
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