Raw Vegan Caramel Cheesecake - Raw Cheesecake Recipes

Raw and Caramel and Healthy and Vegan ....I'm in heaven over this Raw Cheesecake Recipe . It's super deathly indulgent so be pr...

Raw and Caramel and Healthy and Vegan ....I'm in heaven over this Raw Cheesecake Recipe. It's super deathly indulgent so be prepared to be addicted from first bite!. raw Caramel is one of those amazing raw recipes that actually tastes spot on so there's no need to long for your much missed buttery sweet caramel when you have the Raw Recipe!

Raw Caramel Cheesecake Recipes

 Ingredients for the Raw Cheesecake Recipes

Raw Vegan Caramel Cheesecake
Raw Base Recipe
2/3 cup of Almonds
1 cup of Walnuts
1 cups of soaked dates
Pinch of Sea Salt
3 TSP liquid Vanilla
2 TBS Coconut Oil
2 TBS Agave Syrup

FREE EBOOK: Getting Ripped On A Plant Based Diet

All dry ingredients in the blender. Break down the nuts – Don’t process to long or it may turn into a mush of nut butter as walnuts are OILY as. Once broken down remove and place aside. Place remaining ingredients in the blender and mix really well until a smooth paste appears. Add in the blended nuts and blend until smooth. Grease a 10” pan with coconut oil and press the mixture in to the base. Pop in the freezer.

Caramel Cheesecake Filling

1 tsp pure Vanilla extract - optional
3 cups soaked cashews ( must be raw and soaked overnight )
1 Cup almond milk
¾  cup  raw honey or agave
2/3 Cup of melted Cacao Butter
¼ teaspoon salt
3 Table spoons of lecithin ( you can omit if you cant find this)
1/2 cup of soaked dates
¼ Cup of water
¼ Cup of almond butter

Pop in the blender everything except Cacao Butter and lecithin. Blend until really smooth. Add the lecithin and cacao butter and resume blending – keep blending until a very smooth consistency forms. Pour over the cheesecake base. If you want to pour a caramel ribbon through it then leave it on the bench. If you want to just top it with sauce then place in the freezer to firm for 20 minutes.

Caramel Sauce
1 Cup of Agave (or Honey) Honey tastes better but if your vegan then go for agave
2 Cups of soaked dates
Pinch of sea salt to taste
¾  Cup of melted coconut oil
1 Tablespoon of almond butter

Blend all ingredients. Blend and scrape down a few times. Check the taste. Add ¼ teaspoon of salt then blend check the taste. Does it need more? You can then pour some into your cheesecake for a caramel ribbon if that’s what you want. Just pour in a circular motion and then give it a quick few swirls. If you’re just topping with Caramel Sauce (which is what I do as it’s really sweet) then you would have firmed your cheesecake for 20mins prior in the freezer. Pour your caramel over leaving about ½ a cup aside in room temp for later. Pour over the top spread evenly . Decorate with chopped brazil and almonds and then place in the freezer for 6 to 8 hours. The part you have set aside is for decorating the slices when you serve

FREE EBOOK: Getting Ripped On A Plant Based Diet

Enjoy Your Raw Vegan Caramel Cheesecake

Raw is fun and healthy and better yet it tastes incredible! Check out our new Recipe Ebook - The Book of Raw -Slices , Bars and Sweet Treats by clicking here now

Easy, delicious and simplified Raw treats for you to make at home!

Click here now to read more about the Book Of Raw

Until tomorrow -

Julia xx
Raw Vegan Caramel Cheesecake Recipe 
Raw Cheesecake recipe

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  1. Looks amazing! So decadent :D

  2. "liquid vanilla" - do you mean vanilla syrup like Torani or do you mean vanilla extract or something completely different? thanks!

    1. you can create liquid vanilla from stripping vanilla beans or find a natural vanilla extract :)

    2. "stripping vanilla beans"... and then doing what with them to make it "Liquid"? How many vanilla beans?

    3. Sorry, I need more information. "you can create liquid vanilla from stripping vanilla beans"... and do what with them? How does it go from that form to liquid? Thanks

    4. Nedrra, can you click the 'Contact' button above and write your message direct to Julia please? Thank you :)

  3. by "liquid vanilla" do mean vanilla syrup (i.e. Torani), vanilla extract, or something completely different altogether?
    Thanks! This looks so yummy and I definitely want to make it.

    1. awesome EG! As above, let Julia know how you go with it! :)

  4. Are there really dates in the in the "cheese" filling? How is it so white?

    1. as the recipe says Sally :) It's so white because of the soaked cashews - they become very white once blended :)

  5. Hi Nick, going to make this on the weekend. Can I sub walnut/cashew butter for the almond butter?

  6. Hi Nick, great looking recipe! Can I safely sub the almond butter for walnut/cashew butter instead?

    1. hey Mars, you can my friend - for detailed recipe questions please click the 'contact' tab above to message Julia directly :)