Vegan cheesecake with a salted caramel fudge sauce topping! This ultra creamy cheesecake is so much like the ‘real thing’ you will hardly believe it.
I am so excited to share this recipe for vegan cheesecake with you! It is so good, sensational really!
Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth!
This vegan cheesecake is definitely not my first go at making vegan cheesecakes!
From the first time I made a vegan cheesecake (in around 2009) I fell totally in love, because honestly it’s better than the ‘real thing’.
The only caveat? It’s a little pricey. Especially when I made the topping out of coconut butter and maple syrup!
So it’s probably not what you’re going to make every other week but it’s rich as heck so that’s another reason you’re probably not going to make it every other week.
How to make vegan cheesecake
Full instructions are in the recipe card below, this is just a summary of the process.
Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. Set aside.
Add macadamia nuts, pitted dates and dessicated coconut to a food processor and process into a sticky dough.
Place into the prepared springform pan and press down firmly into a pie crust. Place into the freezer to set while you work on the filling.
Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth.
Pour this out over the top of the crust in the springform pan and smooth down with the back of a spoon. Place into the freezer to set (around 4-6 hours).
When the cheesecake has set completely, remove it from the springform pan and place onto a cake stand while you prepare your salted caramel topping.
I was at first going to make a vegan dulce de leche for the topping, but at the last minute, had a change of heart.
I was thinking, why cook a topping when you’ve got this whole no-bake/raw dessert thing going on, why go and stand over a hot stove just for the sauce?
So I decided on a salted caramel fudge topping made from coconut butter, maple syrup, vanilla extract and sea salt and it turned out to be the perfect topping.
With a few more sprinkles of salt over the top and a few macadamia nuts to decorate you have the perfect cheesecake.
Let it thaw on the countertop for around 30 minutes or so before serving.
Soaking the cashews
I did soak my cashew nuts for this pie, in fact I soaked them overnight.
I have discussed in other recipes whether I think it’s important to soak cashews first or not and the jury is still out on that one for me, but for this recipe it’s definitely important.
Reason being, you use a ton of cashews for this filling, once all your filling ingredients are in the blender jug your blender will be almost 2/3rds or even 3/4 of the way full. It would be very tough for a blender to handle that much volume unless it’s an easy blend. So make it as easy as possible.
If you happen to forget to soak them, then all is not lost. Soak them in boiling water from the kettle for at least an hour for this recipe, just because of the volume of it that you need to blend. Place the cashews in a bowl and pour boiling water over them and then let them soak for an hour.
Vegan Cheesecake Q&A
Can I use a different kind of nut other than macadamias for the pie crust?
Yes! Walnuts also work extremely well for this too. Walnuts or macadamias are my usual favorites for a nut/date crust, but nut/date crusts are actually really flexible and forgiving, you can try other nuts or a combination of nuts and it will usually work.
Can I leave out the coconut in the pie crust?
Yes you can! I like it because it creates delicious flavor and texture but I have definitely made pie crusts without coconut, you can simply leave it out or add more nuts to compensate.
What can I use instead of coconut butter?
Coconut butter is really the key ingredient in this caramel sauce. And just to be clear it’s nothing like any other nut butter and it’s also nothing like vegan butter. So you can’t switch it for either of those.
If you can’t get coconut butter, you could switch the topping to something else completely, or you could make your own coconut butter from dessicated coconut.
The hands on time for this recipe is actually really short, a bit of processing, a bit of blending, a bit of stirring, really it’s too easy!
The time consuming part is waiting for it to set, which takes quite a few hours in the freezer, and you need it to set completely before you remove it from the spring form pan.
So you need a bit of patience with this pie, but otherwise it’s really easy and fun.
I really hope you will love this vegan cheesecake as much as we do! It is:
- Ultra creamy
- So much like the ‘real thing’ you will not believe!
- Easy and fun to make
- Raw and gluten-free
Keep it stored in the refrigerator and serve it cold straight from the fridge. You can also store it in the freezer, in which case you will need to let it thaw at room temperature for at least 30 minutes before serving.
More delicious no-bake vegan desserts!
- Vegan Pumpkin Cheesecake
- Raw Strawberry Cheesecake
- Raw Vegan Pecan Pie
- No-Bake Vegan Banoffee Pie
- Vegan Peanut Butter Pie
- Vegan Chocolate Pie
What do you think of this vegan cheesecake with salted caramel fudge sauce? Going to give it a try? Let us know in the comments and please do rate the recipe too, thank you so much!
Sign up to our email list for a fabulous and free recipe ebook and to be the first to know when new recipes are posted to the blog!