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Salted Caramel Vegan Cheesecake!!!

Ummm you had me at Salted Caramel!! Its been too long since I have posted a recipe, so after a delicious day in the studio with the amazing Bec Hudson I thought I would share this absolute beast of a dessert treat with you lucky readers:) Give it a crack and let me know how you get on!

Serves: 24

Prep time: 3 hours + overnight

Cook time: nil


Biscuit base

1 cup cashew nuts, toasted

1 cup macadamia nuts, toasted

1 cup organic coconut flakes, toasted

¾ cup rice malt syrup

10 medajool dates, pitted and roughly chopped

Avocado cheesecake filling

3 cups cashew nuts, soaked in water overnight (minimum 4 hours)

½ cup coconut oil, melted

3/4 cup rice malt syrup

pinch of pink lake salt

1 lemon zested and juiced

Chocolate caramel topping

15 medajool dates, pitted and roughly chopped

¾ cup almond butter

½ cup rice malt syrup

1 tsp vanilla bean paste

pinch pink lake salt


  1. Prepare a 20cm spring form cake tin by lightly spraying with coconut oil and then lining bottom and sides with baking paper.

  2. To make the base layer, in a powerful food processor, add in your cashews, macadamias, coconut flakes, rice malt syrup and dates. Pulse generously to combine until you achieve a lovely, sticky mixture.

  3. Transfer to your cake tin and spread evenly to the edges, pressing down lightly with the bottom of a glass to compact it all, placing in the fridge for 1 hour to set.

  4. For your filling, place your soaked, drained cashews, coconut oil, rice malt syrup, salt and lemon juice into a food processor and blend until; smooth and creamy, [pausing to scrape down the sides with a spatula if needed to incorporate all of the mix.

  5. Dollop mixture evenly into your base tin and spread out to the sides and level, Place in fridge for another hour to set well.

  6. Finally for the topping, back into the food processor (ensuring the bowl is of course cleaned) add your dates, almond butter, rice malt, vanilla bean, salt and blend until smooth.

  7. Spread out evenly onto your cake, making some nice ripples with a spatula from left to right on the top for decoration, then place in the freezer for 1 hour to set.

  8. Once ready to serve, leave at room temperature for 5 minutes, sprinkle with salt flakes, then slice and eat upJ

Calories per serve

Per slice: 439 cals

Macros per serve

P: 5.6g C: 49g F: 25.3g

Salted Caramel Cheesecake

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