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White Chocolate & Salted Caramel Cheesecake

This is an original recipe and I've tried to make it as healthy as possible. I've mastered the vegan cheesecake so I love creating different bases and fillings. With a nutty and chewy base topped with a rich and creamy white chocolate layer and finished off with a salted caramel topping. Each layer is delicious on its own but when you combine all three you're in for a real treat.
Course: Dessert
Keyword: raw vegan, salted caramel, vegan cheesecake, vegan chocolate, vegan white chocolate, white chocolate
Servings: 8 slices



  • 150 g mixed nuts unsalted
  • 6 dates pitted. Soaked in hot water for 20 minutes & drained.
  • pinch of sea/pink salt
  • 1 tbsp coconut oil in liquid form
  • 1 tbsp coconut sugar Optional
  • 1 tsp vanilla extract

White Chocolate filling

  • 150 g cashews (raw, unsalted) soaked overnight or in just boiled water for one hour. Drain.
  • 200 g cacao butter/vegan white chocolate melted
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 3/4 cup plant milk
  • 1/2 cup agave/maple syrup use a little less if you use white chocolate as it's already sweetened
  • pinch of sea/pink salt

Salted Caramel

  • 75 g dates soaked & drained
  • 1/2 tsp pink/sea salt
  • 1 tsp vanilla extract
  • 35 g nut butter cashew works best. I used peanut in this recipe
  • 3 tbsp coconut oil melted
  • 4 tbsp plant milk



  • In a blender add the nuts, salt & sugar. Blend until you have small breadcrumb like pieces. Add the dates, oil and vanilla and pulse until all ingredients are combined. Pour into your tin and spread evenly. Press down with a spoon (firmly) and set aside.

White Chocolate Filling

    To your blender add the cashews, milk, vanilla, agave and lemon juice. Blend until you have a lump free cream. You may have to blend for a few minutes depending on the power of your machine. It's important to have no lumps. Now add the melted cacao butter (I melt mine in the microwave in 15 second bursts & then stirring until you have a liquid). Blend again for a few seconds to combine all the ingredients. Pour over the base and give the tin a gentle tap and shake to remove any air bubbles. Pop in the freezer for at least two hours to set.

      Salted Caramel

      • : Add all the ingredients to a clean blender and blend, blend, blend. You will have to remove the blender lid and mix with a spoon and blend a few times. Although on the video it looks like a few seconds it took me a couple of minutes until all the ingredients had combined without any lumps. If it's too thick add a little more milk. Remove the cheesecake from the freezer and pour over the caramel. Using a spatula or a spoon smooth the caramel evenly over the top and pop back in the freezer for an hour.

        Remove from the freezer and let the cheesecake defrost at room temperature for ten minutes to help the tin come away without sticking. Let it sit for another 20 minutes before serving to get the best consistency. Enjoy!



      Tip: Soak your raw, unsalted cashews overnight or if you're impatient (like me) soak in just boiled water for an hour. You can make the white chocolate layer with cacao butter or white chocolate. If you use white chocolate it will be sweetened so use a little less agave. Instead of agave you can use maple syrup or even golden syrup. Pink & sea salt are much better for you but you could use table salt if you don't have either. I like to set my cheesecakes in the freezer as its ready faster. If you have more time you can set in the fridge. Be sure to use a loose bottom tin so you can remove the cheesecake with ease. I place a glass upside down and set the tin on top. Pushing down the sides of the tin gently until the tin is free. Using a knife slide under the base to unstick from the tin.