Vegan Salted Caramel Cheesecake | GF

Salted Caramel Cheezecake - Gluten Free, Dairy Free, and Refined Sugar Free. This delectable Vegan Cheesecake is everything that's good about desserts without the guilt

This delectable 'cheezecake' is the stuff sweet, guiltfree dreams are made of.. with it's oozey plant-based centre ticking all the boxes for a dairy-free treat that's both refined sugar-free, gluten free and vegan. 

You'll impress the most stalwart cheesecake lovers, and you can freeze the leftovers to enjoy on your own :) 

Vegan Salted Cheesecake Recipe - Gluten Free & Refined Sugar free

Ingredients & Method

1.5 cup dates
0.5 cup almonds
0.5 cup buckwheat
2 tbsp nut butter (I used peanut)
2 tbsp coconut oil
A pinch of himalayan salt
1 tsp cinnamon
  • Add the dates and almonds for a food processor and blitz for 30 seconds, then add the buckwheat and blitz for another 30 seconds until everything resembles a crumb
  • Then spoon in the nut butter, coconut oil, salt and cinnamon and blitz until well incorporated
  • The mixture should easily hold together when pinched
  • Transfer the mixture to the base of a cake tray or tin lined with greaseproof paper


Ingredients & Method

4 cups soaked cashews
6 tbsp lucuma
2 tbsp coconut oil
1 cup plant-based milk
1 cup brown rice syrup
2 tbsp melted cocoa butter
2 tbsp Lemon juice
2 tbsp psyllium husk
  • Soak the cashews for 4 hours prior to making the main part of the cheesecake
  • Add all of the ingredients (apart from the psyllium husk) to a high powered blender and blitz until smooth
  • Pause occasionally and use a spatula to scrape edges, ensuring that everything is mixed evenly
  • Once smooth add in the psyllium husk and blitz again
  • Pour onto your base and pop in the freezer to set


Ingredients & Method

1.5 cups dates
1 tsp himalayan salt
1 cup boiled water
4 tbsp lucuma
4 tbsp coconut oil
  • Add the dates to 1 cup of boiled water and add the Himalayan salt
  • Allow to sit for 30 minutes until the dates are soft
  • Transfer the water and dates to a food processor and blitz until smooth
  • Then add the lucuma and coconut oil and blitz again
  • Using a spatula, smooth the caramel onto the cheesecake and pop back in the freezer to set


Remove your cheesecake from the freezer after 3-4 hours, leave to sit at room temperature for 45 minutes Then remove from the tray and baking paper and serve with cacao nibs and rose petals.. devour! ;)

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