Three Layer Mocha Vanilla Cheesecake with Caramel Topping

A vegan cheesecake with three layers made of chocolate, coffee and vanilla flavored fillings, an oreo crust and a caramel sauce topping!  This cake merges so many of my favorite flavors and the caramel sauce is the best I came up with so far.

This is made for a very special occasion as it is my love’s birthday today, so I am totally OK spending some extra time in the kitchen and allowing some indulgences like the oreo crust 🙂 There is still no baking, and it is still a very easy recipe for such an amazing treat, but there is still some prep and repeated trips to the freezer. The full recipe is below:

#vegan #plantbased #dessert #cheesecake #chocolate #coffee #vanilla #caramel

Caramel Coffee Vanilla Trio Cheesecake
Prep Time
45 mins
Total Time
45 mins
Course: Dessert
Cuisine: Vegan
Author: Maya Sozer
  • 15 Oreo cookies
  • 2 tablespoons coconut oil melted
Vanilla Cream
  • 1 cup raw cashews preferably soaked 4 hours or overnight
  • 1/2 cup coconut cream
  • 1/2 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
Coffee Cream
  • 1 cup raw cashews preferably soaked 4 hours or overnight
  • ¼ cup espresso or 3 teaspoons instant coffee mixed with ¼ cup hot water
  • 1/4 cup maple syrup
Chocolate Cream
  • 1 cup raw cashews Preferably soaked 4 hours or overnight
  • 1/2 cup coconut cream
  • 1 1/2 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
Caramel Sauce
  • 1/3 cup coconut oil
  • 1/3 cup almond butter
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  1. Add the oreos and the coconut oil in a food processor and pulse until you get fine crumbles.
  2. Line a cake mold with parchment paper (I used a 6" (15cm) diameter round mold with release).
  3. Lay the crust mix on the bottom of the mold and press with your hand to make it firm. Place the mold in the freezer.
  1. First put the vanilla cream ingredients in a high speed blender and blend until smooth and creamy. Transfer the vanilla cream into a container, and repeat for the coffee and chocolate cream fillings. No need the clean the blender in between.
  2. Take out the crust from the freezer, start by adding the chocolate cream layer over the crust and put back in the freezer for about 5 minutes before moving on to the coffee cream and vanilla cream layers with another 5 minutes of freezing in between. This ensures that the layers don't mix into each other. After all three layers have been added, put the cake in the freezer while you work on the caramel topping.
Caramel Sauce
  1. Mix the caramel sauce ingredients in a bowl, take the cake out of the freezer and spread the caramel sauce over the top.
  1. Store in the freezer. Depending on your taste, enjoy frozen or thaw for 20 minutes before serving.

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