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Raw coconut caramel cheesecake

Raw vegan coconut caramel cheesecake

Raw, vegan and gluten-free cheesecake

I hear some people saying vegan and gluten free sweets cant be as good as “the real thing”, and a few years back I thought the same. Today all I can say is that I was so very wrong. This vegan, gluten-free, raw cheesecake is seriously one of the best I’ve ever had. I made it when I visited my family last week and everyone around the table praised this one. It’s smooth, tasty and absolutely delicious!


Raw vegan coconut caramel cheesecake

Tastes just like a non-vegan cheesecake!

One of the comments I got was that it tastes just like a non-vegan cheesecake and I couldn’t agree more! If I didn’t know it is vegan I probably wouldn’t even give it a thought. It’s just as creamy, sweet, fresh and delicious as any non-vegan cheesecake I’ve ever had.


Raw vegan coconut caramel cheesecake

The perfect mix of tastes

I usually find it to be a bit much for me when it comes to food with a lot of coconut, but with this salty caramel sauce the coconut provides just the right contrast and the tastes are like made for each other. I found myself in the refrigerator a number of times later the same evening looking for more, I simply couldn’t get enough of it.


Raw vegan coconut caramel cheesecake

Raw coconut caramel cheesecake
Prep Time
45 mins
Resting time
6 hrs
Total Time
4 hrs 45 mins

A raw, vegan, gluten free coconut cheesecake with a salt caramel topping. 

Course: Dessert
Servings: 8 people
For the crust:
  • 150 g almonds
  • 10 dried dates pitted
  • 1 cup dried coconut flakes
For the cheesecake filling:
  • 450 g raw cashews
  • 180 ml water
  • 180 ml agave syrup
  • 1/2 cup melted coconut oil
  • 60 ml fresh squeezed lemon juice
  • 1 tsp vanilla extract
For the salty caramel sauce:
  • 1 cup melted coconut butter
  • 1 cup agave syrup
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  1. Soak the cashews for a few hours or oven night, drain and rinse when ready.
  2. Mix the almonds, dantes and coconut flakes into a sticky dough.
  3. Spray a springform with non-stick spray and line the bottom with parchment paper.
  4. Put the crust dough in the springform and use the back of a spoon to press it down to a flat layer. If the crust sticks to the spoon, spray the spoon with non-stick spray. Place into the freezer to set.
  5. While waiting for the crust to set, mix the soaked, rinsed cashews, agave syrup, melted coconut oil, water, lemon juice and vanilla extract until it’s smooth. You may have to give the blender a few breaks since this may take a few minutes, have patience!
  6. Pour the smooth batter over the almond crust and smooth down with the back of a spoon. Place into freezer for 4-6 hours to set completely.
  7. When the cake has completely set remove the walls of the springform and put onto a cake stand or whatever you want to serve it on.
  8. Melt the coconut butter. Add agave syrup, vanilla extract and sea salt and stir together.
  9. Pour the caramel sauce over the cold cheesecake. The sauce thickens pretty quick so make sure you don’t take too much time.
  10. Sprinkle sea salt over the thickened caramel sauce.
  11. Allow the cake to thaw at room temperature for at least 30 minutes before serving.
  12. Keep the cheesecake stores in the refrigerator once it’s thawed.
Recipe Notes

Make sure you start at least 6 hours before serving, or make this delicious cheesecake the day before you plan to serve it.


Raw vegan coconut caramel cheesecake Raw vegan coconut caramel cheesecake


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