Vegan Caramel Cheesecake Recipe For Easter Day 2024

Amazing salted caramel sauce on the tastiest vegan cheesecake. The overnight-soaked cashews make this vegan cheesecake velvety and delicious.  

 – 1 cup raw almonds 1 cup shredded coconut 10 Medjool dates 1/2 tbsp coconut oil, liquified


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 –  4 cups raw cashews, soaked overnight, drained and rinsed 1 cup water 3/4 cup maple syrup or honey 2/3 cup coconut oil, liquified 1/2 cup lemon juice 2 vanilla beans, scraped



 –  1 recipe Salted Caramel Sauce

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Step 1

Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool. Line a 9" springform pan with parchment paper and set aside.


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Step 2

Place all crust ingredients into a food processor and process until it's the texture of coarse sand.

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Step 3

Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.

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Step 4

To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.

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Step 5

Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 5 hours before serving.

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Step 6

Defrost cheesecake 30 minutes before serving. Use an offset spatula to cover and border with salted caramel sauce. Eat 1/2–3/4 of the salted caramel sauce and save the rest.  

Also See

Coconut Crème Brûlée Recipe For Easter Day 2024