Vegan Cheesecake Recipe: Salted Caramel Chocolate

Every so often a dessert comes along that defies expectations and still manages to fit beautifully within vegan and gluten-free lifestyles — this vegan salted caramel chocolate cheesecake is exactly that. Layers of a salted almond crust, creamy chocolate “cheesecake” filling, and a rich date-based caramel topping combine to deliver full dessert indulgence without dairy, eggs or gluten. The crust made from raw almonds gives a nutty, crunchy foundation; the filling blends soaked cashews, chilled coconut milk and cacao powder for velvety richness; and the salted caramel layer uses Medjool dates, cashews and non-dairy milk to achieve gooey texture and deep flavor.

What makes this cheesecake especially impactful is how it celebrates flavor, texture and inclusivity all at once. The chocolate filling holds its structure yet remains creamy; the caramel topping is bold without being overly sweet; and the salt balances everything, giving that “dessert with edge” feeling. Because it’s labelled vegan and gluten-free, it can sit proudly at any dessert table — not as a special-diet afterthought, but as the star.

Whether you’re marking a special occasion, bringing a dessert to share, or simply treating yourself at home, this cheesecake stands out. It proves that plant-based and allergy-friendly doesn’t mean sacrificing decadence or flair. With thoughtful ingredients and layered construction, it’s a show-stopper you’ll be proud to serve — and excited to taste.

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Salted Caramel & Chocolate Cheesecake

Recipe Details

Yield: One 8 or 9-inch cake
Active Time: 20 minutes
Total Time: 6 hours

Salted Caramel & Chocolate Cheesecake Ingredients

For the cheesecake crust:

• 1 1/2 cups raw almonds
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 1/2 teaspoon sea salt

For the chocolate cheesecake:

• 1 can coconut milk, chilled overnight in the fridge
• 1 tablespoon coconut oil
• 1 1/2 cups cashews, soaked overnight
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons cacao powder
• 2 tablespoons lemon juice

For the salted caramel layer:

• 6 medjool dates, pitted
• 1/2 cup cashews, soaked overnight
• 1/4 cup non-dairy milk
• 1/4 cup maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt
• 3 ounces chocolate, melted (optional)

How to Make a Salted Caramel & Chocolate Cheesecake

1. Line the bottom of a springform pan with parchment paper.
2. Make the crust: Combine all crust ingredients in the bowl of a food processor and pulse until they form a paste. Press mixture into bottom of springform pan. Chill in freezer.
3. Make the chocolate cheesecake layer: Scoop out the hardened layer of coconut cream from the top of the chilled can of coconut milk and place in a high-speed blender, leaving the liquid behind. Add all remaining chocolate cheesecake ingredients and blend until creamy and smooth.
4. Remove springform pan from freezer and pour chocolate layer over the crust. Cover and return to freezer. Wash the blender.
5. Make the salted caramel layer: Combine all salted caramel ingredients in the cleaned blender, and blend on high until creamy and smooth. Pour on top of the chocolate layer. Cover with plastic wrap and freeze at least 6 hours or overnight to harden.
6. Serve: Remove cheesecake from freezer 20 to 30 minutes before ready to serve. If desired, top with melted chocolate before serving.

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Vegan Salted Caramel Chocolate Cheesecake Nutrition Facts

*Estimated per slice (recipe yields 10 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 550 kcal
Protein	≈ 11 g
Carbs	≈ 40 g
Sugar	≈ 25 g
Fiber	≈ 7 g
Fat	≈ 40 g

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Salted Caramel Chocolate Cheesecake Variations & Tips

• Change the nut base: Use raw walnuts or pecans instead of almonds in the crust for a flavour twist and nut variety.
• Swap the caramel flavour: Instead of the date-based caramel, try a simple maple-coconut caramel or a banana-maple swirl for lighter sweetness.
• Make it smaller or individual: Use muffin tins or small ramekins to create mini cheesecakes for easier serving and portion control.
• Add texture on top: Sprinkle chopped toasted nuts, cacao nibs, or shredded coconut over the caramel layer just before serving for crunch.
• Enhance the chocolate layer: Mix in a teaspoon of espresso powder or orange zest into the chocolate filling for extra depth of flavour.
• Freeze-friendly prep: After assembling, freeze the cheesecake and remove 20-30 minutes before serving for clean slices and minimal mess. :contentReference[oaicite:3]{index=3}
• Allergy-friendly swap: For a nut-free option, use sunflower seeds soaked instead of almonds/cashews — be sure to check other ingredients are safe.

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Best Salted Caramel Chocolate Cheesecake Pairings

• Dairy-free whipped cream: Serve a dollop of coconut-or-cashew whipped cream alongside each slice to mellow the richness.
• Fresh berries: Offer raspberries, strawberries or blackberries — their bright tartness contrasts beautifully with the caramel-chocolate layers.
• Espresso or rich dark coffee: A strong cup of coffee highlights the chocolate and salt in the dessert and cuts through the sweetness.
• Nut-milk hot chocolate: For a decadent pairing, serve a small cup of almond-milk or oat-milk hot chocolate with a pinch of sea salt.
• Sparkling water with citrus twist: A crisp sparkling water with a slice of orange or lemon helps cleanse the palate between bites.
• Vegan ice cream or sorbet: Add a scoop of vegan vanilla ice cream or tart lemon sorbet on the side for additional texture contrast and cooling effect.

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When to Make Salted Caramel & Chocolate Cheesecake

• Holiday dessert centrepiece: This cheesecake is perfect for celebrations like Thanksgiving, Christmas or any festive gathering where you want a show-stopping vegan/gluten-free dessert.
• Birthday or special-occasion treat: Use it instead of a traditional cake when you’re looking for something indulgent yet plant-based.
• Potluck or shared-meal dessert: Bring it to a potluck — it accommodates vegan and gluten-free guests and still feels luxurious.
• Dinner party finale: Serve as the grand finale to a dinner party, paired with coffee and berries for an elegant finish.
• Just-because indulgence: Sometimes you don’t need an occasion — treat yourself midweek when you crave something special that aligns with your dietary choices.
• Prepared ahead for ease: Make it a day ahead, keep it frozen, and portion right before serving to reduce stress on the day of your event.

Photo credit: Paul Delmont