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Easy Vegan Caramel Cheesecake

Easy Vegan Caramel Cheesecake (gluten-free)

  • Author: Healthy Twists
  • Prep Time: 20 minutes
  • Chilling Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: No Bake
  • Diet: Vegan




250g de-stoned dates

100g ground almonds

100g walnuts (or almonds)

1 tbsp coconut oil

1 tsp vanilla extract

Cheesecake Layer

300g oat cream cheese

100ml vegan oat cream

100g icing sugar, sieved

Date Caramel Sauce

110g de-stoned dates

110ml vegan oat cream

1 tsp vanilla extract


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.
To assemble
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.


  • Serving Size: 8

Keywords: vegan, cheesecake,