Vanilla Caramel Swirl Cheesecake

This is literally a merger of my best vanilla cream and caramel recipes into one deceptively easy plant-based cheesecake. No cooking involved, only mixing and pouring things, and that final satisfying step of swirling the caramel into vanilla filling. With no refined sugars, and a wholesome set of ingredients, you can feel good about serving this to loved ones. Also, it can keep in the freezer for a long time so you can stock up on your new favorite dessert 😉 The recipe is below:

#vegan #plantbased #cheesecake #dessert #vanilla #caramel #raw

Vanilla Caramel Swirl Cheesecake
Prep Time
30 mins
Total Time
30 mins
Course: Dessert
Cuisine: Vegan
Author: Maya Sozer
  • 10 medjool dates pitted
  • 1 cup raw almonds or pistachios
  • pinch of salt
  • 2 cups raw cashews soaked in water for 3 hours or soaked in very hot water for 1 hour, drained
  • ½ cup coconut cream or milk
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
Caramel sauce
  • 1 tablespoon coconut oil melted
  • 1 tablespoon almond butter melted
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  1. Put the dates, almonds and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture.
  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.
  1. Put all the filling ingredients in a high speed blender. Blend until smooth.
  2. Pour the filling into mold over the crust.
  3. Tap the mold on the counter a few times to release any trapped air bubbles.
Caramel Sauce
  1. Mix the caramel sauce ingredients in a bowl.
  2. Pour the sauce over the cheesecake in the mold and swirl by dipping a chopstick into the cheesecake and moving the stick around.
  3. Loosely wrap with stretch film and place in the freezer for 4 hours.
  4. You can store it in the freezer for up to 1 month.
  5. Thaw at room temperature for 15 minutes before serving.

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4 thoughts on “Vanilla Caramel Swirl Cheesecake

  1. Thank you! I’m so excited to try this one. It looks like the outside is covered in chocolate but I didn’t see that step in the recipe… is my inner chocoholic just imagining things?

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