Salted Caramel White Chocolate Cheesecake (Vegan)
This is a delicious no-bake Salted Caramel White Chocolate Cheesecake made with vegan and gluten-free ingredients, ideal for a showstopper celebratory dessert. With a cookie-style base, creamy cheesecake and almond butter salted caramel swirl.
Happy new year’s eve (if you are reading this today) and what better way to celebrate than with a no-bake deliciously creamy and decadent cheesecake that happens to be good for you. It’s high in fibre, gluten-free, dairy-free and easy to make in just a few steps and it requires no fancy equipment, just a pan to melt the coconut cream. It’s so luscious, it’s hard to believe it’s made without dairy-free cream, cheese or added sugars. The secret to the recipe lies in the coconut cream and white chocolate filling (a real winner) which is adapted from my chocolate ganache tart and works so well.
Why will I love this?
This cheesecake is so good:
- Smooth, creamy, luscious and decadent
- Wholesome and nourishing ingredients
- With a sweet white chocolate filling
- Swirled with salted almond butter caramel
- With a no-bake cookie base
- Made with high fibre ingredients like oats
- Made with gut-healthy ingredients, too
- A source of protein from nuts
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free
- With nut-free options
- Easy to make in a few steps
- Contains no cream cheese or cashews in the filling
- Requires no baking
- Can be made ahead of time
- Great for celebrations
- Topped with dairy-free crème fraiche or whipped cream
- Ideal for parties
- Keeps well in the fridge
- Everyone will love it
If you already love the sound of this dessert, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Oat flour: blend up oats in a blender to a fine texture.
- Almond flour: to add nuttiness and a lovely texture. Ground almonds will also work here. Or, make it nut-free and use more oat flour.
- Biomel Complete Gut Powder Vanilla: this adds tons of dietary fibre and lots of live cultures which are great for the gut. Try it out here (or use more oat/almond flour).
- Smooth almond butter: make sure it’s smooth and runny like Pip&Nut for the best texture.
- Maple syrup: to add sweetness, or use agave syrup.
- Coconut oil: to keep the base together.
- Salt: for flavour.
As for the filling:
- Dairy-free white chocolate: use a bar of chocolate or buttons, chopped up small.
- Coconut cream: this is the solid part of a tin of full-fat coconut milk that has been chilled in the fridge overnight.
- Cashew butter: to add creaminess or use more almond butter. I prefer cashew butter for the colour but both will work well.
- Biomel Pure Vanilla Gut Shot: I love the Biomel shots as they are dairy-free and packed with billions of live cultures and make for the creamiest filling. You can try them out here. Or, use some extra coconut cream (or dairy-free milk).
And to make the salted caramel swirl:
- Smooth runny almond butter: as above.
- Maple syrup: as above.
- Crème fraiche: or dairy-free whipping cream to add on top (I used the Oatly crème fraiche or I use the Natures Charm coconut whipping cream).
- Sprinkles: to make it more of a celebration.
Is this gluten-free and nut-free?
This is easily gluten-free as long as your oats/oat flour are gluten-free. To make it nut-free, swap the almond flour for more oat flour and swap the almond and cashew butter for sunflower seed butter or tahini.
How do I make this?
This is ready in a few steps:
- Combine the ingredients for the base: to resemble a wet sandy mixture.
- Press the mix into a tin: and press down firmly to make a compact base.
- Warm up the coconut cream: and pour over the white chocolate.
- Wait for 5 minutes and whisk until smooth: now pour in the cashew butter and vanilla gut shot.
- Pour the filling into the base: and chill for 2 hours to almost set.
- Whisk together the caramel: and spoon and swirl into the cheesecake.
- Return the cheesecake to the fridge: to set overnight (or at least 4 hours).
- Top with some cream and sprinkles: and slice to serve.
How long will it last?
This will keep for 3-5 days in the fridge in a sealed container or covered tightly.
What other recipes can I try?
For more showstopper celebratory desserts:
- Chocolate Orange Tofu Cheesecakes
- Chocolate Gingerbread Ganache Tart
- Apple Cinnamon Fritter Cake
- Spiced Sticky Toffee Puddings
- Banoffee Trifle
Salted Caramel White Chocolate Cheesecake (Vegan)
This is a delicious no-bake Salted Caramel White Chocolate Cheesecake made with vegan and gluten-free ingredients, ideal for a showstopper celebratory dessert. With a cookie-style base, creamy cheesecake and almond butter salted caramel swirl.
Ingredients
For the Base:
- 100g oat flour
- 100g almond flour
- 30g Biomel Complete Gut Powder, vanilla
- 100g smooth runny almond butter
- 2 tbsp (30ml) maple syrup
- 2 tbsp (30ml) melted coconut oil
- A pinch of salt
For the Cheesecake:
- 220g dairy-free white chocolate chips
- 250g coconut cream, chilled*
- 60g smooth cashew butter
- 60ml Biomel Pure Vanilla Dairy-Free Shot
For the Salted Caramel and Topping:
- 60g runny smooth almond butter
- 2 tbsp maple syrup
- 4 tbsp dairy-free crème fraiche
- Sprinkles
Instructions
- Grease and line a 20-cm/8-inch loose-bottomed cake tin with parchment paper.
- For the base, combine all of the ingredients in a bowl and stir to a sticky mix that holds together when pressed between your fingers.
- Tip the base mix into the tin and press down firmly to make a compact tart base and sides.
- For the cheesecake filling, add the white chocolate chips to a heatproof bowl.
- Scoop the coconut cream into a saucepan and warm gently until melted and just before it starts to bubble. Pour the cream over the chocolate and allow it to sit for 5 minutes.
- Now whisk the mixture until the chocolate fully melts. Pour in the cashew butter and Biomel Shot and whisk until smooth. It will be a very runny mix.
- Pour the cheesecake into the base and place in the fridge for 2 hours to half set.
- Make the salted caramel by whisking together the almond butter, maple syrup and a pinch of salt until smooth.
- Once the tart has started to set, drop spoonfuls of the caramel on top (leave some for decorating) and swirl through. Return the tart to the fridge to set for 4 hours more, or overnight (cover tightly with clingfilm overnight).
- When ready to serve, carefully remove from the case and too with the crème fraiche, some more caramel and sprinkles.
- Slice and serve to enjoy. Or, keep leftovers in the fridge for 3-5 days in a sealed container.
Notes
*Chill a tin of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part, weighing 250g.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Salted Caramel White Chocolate Cheesecake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With white choc love x
p.s. this recipe was first made with Biomel who I love, and this blog post is not sponsored.
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