Raw Vegan Caramel Cheesecake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 5 muffin sized cakes or one 6" cake
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert


Delicious cashew based raw vegan cheesecake with a chocolate crust and thick vegan caramel layer on top. Gluten-free.



  • ¾ cup pecans
  • 6 soft medjool dates
  • 2 tbsp cocoa powder
  • ½ tbsp coconut oil, liquified
  • 12 tbsp coconut water {optional — only use if liquid is needed for easier blending}

Cheesecake Layer:

  • 1½ cups cashews, pre-soaked {at least a few hours, best overnight} and strained
  • 5 tbsp fresh squeezed lemon juice
  • 6 tbsp liquid sweetener {I used maple syrup}
  • 6 tbsp coconut oil, liquified
  • ½ tsp raw ground vanilla bean {or 1 tsp pure vanilla extract}
  • ¼ tsp salt

Caramel Layer:

  • ½ a batch of this raw caramel pudding {including the coconut oil}
  • Optional: some coarse salt flakes for sprinkling {if you like your caramel salted}


  1. Line a muffin pan with 5 muffin liners {I used my 6-muffin pan}.
  2. Place all base layer ingredients into a mini food processor {I used my magic bullet for this} and process until it’s finely crumbled. Divide the mixture evenly between the 5 muffin cups {or simply empty into your springform pan). Press ingredients down until an even layer is formed. Place in the freezer, while working on the next step.
  3. Place all cheesecake layer ingredients into your blender {a strong blender like a Vitamix is best for smooth results} and process until smooth. Remove muffin pan from freezer. Scoop out cheesecake layer ingredients into the muffin cups on top of the crust. Tap the pan a few times on the counter to remove any air bubbles. Place back in the freezer for at least half an hour.
  4. Prepare the caramel topping by following the directions in this recipe for raw vegan caramel pudding {note: only use half the ingredients, unless you want to reserve the other half for other uses}. Place in the freezer until ready to use on top of the mini cakes
  5. You can either top the cheesecake with the caramel pudding after it’s been in the freezer for 30 minutes {once the top hardens a little} and then return the cake back into the freezer and allow it to chill and set fully for at least 2-3 hours {3-4 if making a larger cake}. Alternatively you can just allow the cheesecake to chill fully and then top with the caramel layer later just before eating. Prior to serving, sprinkle with a hint of coarse salt on top and enjoy!