Salted Almond Caramel Cheesecake Recipe

I created a gluten free cheesecake topped with salted date caramel, salted almonds and a chocolate drizzle on a crunchy, nutty base, and I’m sharing the simple raw vegan technique behind it.

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I get a little giddy when a dessert feels like a secret, and this Salted Almond Caramel Cheesecake is exactly that. It’s one of those Raw Vegan Desserts that looks refined but eats like a guilty pleasure, creamy and tangy with a crunchy, nutty base made from raw almonds and pitted Medjool dates.

A gooey salted date caramel and crisp salted almonds add that cheeky contrast, while a dark chocolate drizzle pulls it all together so you can’t stop staring at the slice. It’s also a Gluten Free Cheesecake, so every bite somehow feels both indulgent and a tiny bit rebellious, i swear.

Ingredients

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Almonds (crust): Crunchy, nutty, adds healthy fats protein and fibre, helps hold the crust together.
Medjool dates: Naturally sweet, high in fibre and sugars, gives caramel notes and chewy texture.
Cashews (filling): Its creamy when blended, rich in protein and healthy fats, makes silky cheesecake filling.
Coconut cream: Adds richness and subtle sweetness, high in saturated fat but dairy free, lush mouthfeel.
Maple syrup: Pure sweetener, mostly carbs, deep maple flavour, balances tang from lemon, use sparingly.
Almond butter: Boosts almond flavour, gives creamy body to caramel, adds protein and healthy fats.
Cacao powder: Intense chocolate notes, low sugar, provides antioxidants and bitter contrast to sweet caramel.

Ingredient Quantities

For the crust:
- 1 1/2 cups (210g) raw almonds
- 1 cup (150g) pitted Medjool dates
- 1/2 cup (40g) unsweetened shredded coconut
- 2 tablespoons raw cacao powder
- 1 tablespoon melted coconut oil
- 1/4 teaspoon fine sea salt

For the filling:
- 2 1/2 cups (360g) raw cashews, soaked and drained
- 1/2 cup (120ml) full fat coconut cream (canned)
- 1/2 cup (120ml) maple syrup
- 1/4 cup (60ml) melted coconut oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt

For the salted date caramel:
- 1 1/2 cups (about 12) pitted Medjool dates
- 1/4 cup (60g) smooth almond butter
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon flaky sea salt
- 2 tablespoons warm water (if needed for texture)

For the salted almonds:
- 3/4 cup (110g) almonds, roughly chopped
- 1/2 teaspoon flaky sea salt
- 1 teaspoon coconut oil or 1 teaspoon maple syrup (optional, for light glazing)

For the chocolate drizzle:
- 1/3 cup (30g) raw cacao powder
- 2 tablespoons melted coconut oil
- 3 to 4 tablespoons maple syrup (adjust sweetness)
- 1 to 2 tablespoons plant milk (almond or coconut) to thin
- pinch of fine sea salt

Finishing:
- Flaky sea salt for sprinkling
- Extra sliced or chopped almonds for topping (about 2 tablespoons)

How to Make this

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1. Soak the cashews in plenty of water for at least 4 hours or overnight, then drain and pat dry; while they soak, roughly chop the 3/4 cup almonds for the topping and prep an 8 or 9 inch springform pan by lining the base with parchment.

2. Make the crust: pulse 1 1/2 cups raw almonds, 1 cup pitted Medjool dates, 1/2 cup shredded coconut, 2 tablespoons raw cacao powder, 1 tablespoon melted coconut oil and 1/4 teaspoon fine sea salt in a food processor until it holds together when pressed but still has some texture. Press evenly into the lined pan, compact well, and pop it in the freezer to firm while you work on the rest.

3. Make the salted date caramel: blend 1 1/2 cups pitted dates, 1/4 cup smooth almond butter, 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract and 1/2 to 1 teaspoon flaky sea salt in a high speed blender or food processor until very smooth, adding up to 2 tablespoons warm water only if needed to loosen. Taste and adjust salt or sweetness; set aside a few tablespoons for topping if you like.

4. Make the filling: drain the cashews and blend them with 1/2 cup coconut cream, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 2 tablespoons lemon juice, 2 teaspoons vanilla and 1/4 teaspoon fine sea salt until silky smooth and totally lump free, scraping down the sides as needed. Taste and tweak lemon or maple if it needs more brightness or sweetness.

5. Assemble: remove the crust from the freezer, spread a thin layer of the salted date caramel over the crust (reserve some caramel to drizzle later if you want), then pour or dollop the cashew filling over the caramel and smooth the top. Add a few spoonfuls of caramel on top and swirl gently with a skewer or the back of a spoon for a marbled look.

6. Prepare the salted almonds: in a small skillet over medium heat toast the roughly chopped 3/4 cup almonds for 4 to 6 minutes until fragrant, toss immediately with 1/2 teaspoon flaky sea salt and optionally 1 teaspoon coconut oil or 1 teaspoon maple syrup for a light glaze; let cool on a plate.

7. Make the chocolate drizzle: whisk together 1/3 cup raw cacao powder, 2 tablespoons melted coconut oil, 3 to 4 tablespoons maple syrup, 1 to 2 tablespoons plant milk and a pinch of fine sea salt until smooth and pourable; warm very briefly if it firms up.

8. Chill the cake: freeze the assembled cheesecake for at least 4 to 6 hours or overnight to set solid. When ready to finish, remove from the pan, place on a serving board, drizzle with the chocolate, sprinkle the toasted salted almonds and a little extra flaky sea salt and reserved caramel if using.

9. Serve and store: let slices sit at room temperature for 10 to 20 minutes before cutting for cleaner slices. Store leftover cheesecake in an airtight container in the freezer up to 2 weeks or in the fridge for 2 to 3 days, thawing slightly before serving.

Equipment Needed

1. 8 or 9 inch springform pan, base lined with parchment
2. Food processor (for the crust and to pulse almonds)
3. High speed blender or powerful blender (for the caramel and silky cashew filling)
4. Mixing bowls (a few sizes)
5. Measuring cups and spoons
6. Rubber spatula and a stiff spoon for pressing and scraping
7. Small skillet (to toast the chopped almonds)
8. Whisk plus a skewer or the back of a spoon (for the chocolate drizzle and marbling)

FAQ

Q: Can I swap the nuts for allergies or preference? A: Yes, but cashews are what give the filling that silky, cheesecake feel. For a nut free option try soaked sunflower seeds (soak 6 to 8 hours), add an extra tablespoon or two of coconut oil or coconut cream to help with creaminess, and expect a slight change in flavor. For the crust you can replace almonds with oats or pumpkin seeds; press firmly so it holds.

Q: How long do I need to soak the cashews and why? A: Soak cashews 4 to 8 hours in cool water or 1 hour in very hot water. Soaking softens them so the blender can make a totally smooth filling. If you forgot to soak, simmer them for 10 to 15 minutes until soft, or use a powerful blender and add extra coconut cream and a little warm water while blending.

Q: My filling turned out grainy, how do I fix it? A: Grainy filling means the cashews weren't soft enough or the blender didn't work long enough. Blend longer, scraping the bowl, and add up to 2 tablespoons of warm coconut cream or water to help emulsify. If you have a high speed blender it helps a lot. Chill it after blending to let any tiny air bubbles settle, that also improves texture.

Q: Any tricks to make the salted date caramel super smooth? A: Use soft Medjool dates and if they're dry soak them 10 to 20 minutes in warm water first. Blend the dates with almond butter, coconut oil and a splash of warm water, scraping the sides often. Taste and add flaky salt slowly, it pops the flavor so don't overdo it. If it's too thick, add another teaspoon of warm water at a time.

Q: Can I freeze the cheesecake and how do I thaw it? A: Yes, freeze whole or in slices for up to 2 to 3 months. Wrap tightly in plastic and foil or use an airtight container. Thaw in the fridge for 8 to 12 hours before serving. For best look, add the chopped almonds, flaky salt and chocolate drizzle after it has thawed so they stay crisp and glossy.

Q: How do I get crunchy, evenly salted almonds for the topping? A: Toss chopped almonds with a tiny bit of melted coconut oil or maple syrup, spread on a baking sheet and toast at 325 F for 6 to 10 minutes, stirring once, until golden. Sprinkle flaky salt right after they come out so it sticks. Cool completely before topping or they'll go soggy.

Salted Almond Caramel Cheesecake Recipe Substitutions and Variations

Raw almonds (for the crust):
- Walnuts or pecans – same texture, a bit oilier and more toasty tasting
- Rolled oats + sunflower seeds – use about 1 1/2 cups oats with 1/2 cup seeds, pulse to crumbs
- Graham cracker crumbs or digestive biscuits – gives a sweeter, more classic crust
- Almond flour + 1 tbsp melted coconut oil – quicker, binds easier but a finer crumb
Raw cashews (for the filling):
- Soaked macadamia nuts – richer and creamier, use same weight
- Silken tofu + extra coconut cream – quicker, nut-free-ish texture, use about 12 oz tofu
- Blanched soaked almonds – firmer, may need longer blending
- Soaked sunflower seeds – nut free option, might need a touch more sweetener
Pitted Medjool dates (for caramel and crust):
- Dried figs or prunes – similar chew and sweetness, add a splash of warm water if stiff
- Maple syrup + a tablespoon nut butter – good smooth swap if you don’t have whole dates
- Brown rice syrup or agave – makes a looser caramel, less chewy
- Soaked dried apricots – fruitier caramel, adjust sweetness
Full fat coconut cream (for the filling):
- Full fat canned coconut milk – chill and scoop the thick part, almost identical richness
- Extra-soaked cashews blended with water – makes a silky cashew cream
- Greek yogurt or sour cream (not vegan) – tangier, creamier, use a bit less liquid
- Melted cream cheese + a splash of milk (not vegan) – richer, gives classic cheesecake bite

Pro Tips

1. Soak the cashews overnight if you can, but if you’re in a rush boil them for 10 minutes then drain and cool. Blending warm cashews with the coconut cream makes a silkier filling, and scraping the sides often plus running the blender an extra 1 to 2 minutes will fix most lumps. If it still feels grainy, let it sit in the fridge for an hour and reblend briefly.

2. For a crust with more crunch, reserve about 1/4 cup of the almonds and pulse the rest fine. Fold the reserved chopped almonds back in before pressing so you keep texture without a crumbly mess. Press the crust down really firmly into the pan so it doesnt fall apart when you slice.

3. Plump your dates before making the caramel by soaking them in hot water for 10 minutes or microwaving them for 20 seconds. That saves your blender and gives a super glossy, smooth caramel. Add the warm water only a teaspoon at a time so you dont make it too runny, and taste for salt little by little.

4. For clean slices and pretty plating let the cheesecake sit at room temp 15 to 20 minutes then use a knife warmed under hot water and wiped dry between cuts. If your chocolate drizzle firms up, warm it gently in short bursts or stir in a splash of plant milk until pourable, but dont overheat or the coconut oil will separate.