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White Chocolate & Salted Caramel Cheesecake

White Chocolate & Salted Caramel Cheesecake

Prep: 4 hr 30 min
Cook: 0 min
Total: 4 hr 30 min
Servings: 8

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.

Author Aaron Calder
by Aaron Calder
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: White Chocolate and Salted Caramel Cheesecake (8 Servings)
Needed Kitchenware: 6 inch deep cake pan, blender
  • 150 g mixed nuts, unsalted
  • pinch of salt
  • 1 tbsp coconut sugar
  • 6 dates, pitted, soaked in hot water and drained
  • 1 tbsp coconut oil, melted room temperature
  • 1 tsp vanilla
White Chocolate Filling
  • 150 g cashews, raw unsalted, soaked in hot water 1 hour and drained
  • ¾ cup plant-based milk
  • 2 tsp vanilla
  • ½ cup agave or maple syrup
  • 1 tbsp lemon juice
  • pinch of salt
  • 200 g cocoa butter/vegan white chocolate, melted
Salted Caramel Layer
  • 75 g dates, soaked in hot water and drained
  • ½ tsp salt
  • 1 tsp vanilla
  • 35 g cashew butter
  • 3 tbsp coconut oil, melted room temperature
Recipe Directions


  • To make the base layer, in a blender, add the nuts, salt, and sugar from the base ingredients. Blend until you have small breadcrumb texture. Add the dates, oil, and vanilla and pulse until all the ingredients are combined. Pour this mixture into your cake pan and spread evenly. Press down firmly with a spoon and set aside.
  • For the white chocolate filling layer, add the cashews, milk, vanilla, agave or maple syrup, lemon juice, and salt into the blender. Blend until you have lump-free cream. Add the melted white chocolate and blend to combine. Pour the mixture over the base layer and give the cake pan a gentle tap and shake to remove any air bubbles. Place into the freezer for at least 2 hours to set.
  • For the top layer, add all the salted caramel layer ingredients into a cleaned blender and blend. Scrap down the sides of the blender to make sure the entire mixture is blended without any lumps. If the mixture is too thick, you can add more milk. Remove the cake pan from the freezer and pour the mixture on top evenly, using a spatula if needed to spread it evenly. Place cake pan into the freezer for another hour.
  • When ready to serve, remove from the freezer and let the cheesecake defrost at room temperature for 10 minutes. Remove the cheesecake from the cake pan and then let it sit for another 20 minutes before serving to get the best consistency. Enjoy!

If using sweetened white chocolate, use less agave or maple syrup for the white chocolate filling layer.

You can use any nut butter you'd like for the salted caramel layer, but cashew works best.

You can use a loose bottom cake pan 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.

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Recipe nutrition

Nutritional Information

Yield: White Chocolate and Salted Caramel Cheesecake
Servings: 8
Information per serving:
Energy: 638.9 kcal
Carbohydrate: 37.8 g
Protein: 7.6 g
Fiber: 3 g
Sugar: 25.7 g
Fat: 52.9 g
Monounsaturated Fat: 12.5 g
Polyunsatured Fat: 4.2 g
Omega-3: 0.1 g
Omega-6: 4.1 g
Saturated Fat: 24.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 25.7 mg 6% DV
Folate: 22.4 µg 6% DV
A: 0.2 IU 0% DV
B1: 0.2 mg 19% DV
B2: 0.4 mg 34% DV
B3: 0.9 mg 6% DV
B5: 0.5 mg 10% DV
B6: 0.2 mg 12% DV
B12: 0 mg 0% DV
C: 2.5 mg 3% DV
D: 9.2 IU 2% DV
E: 3.1 mg 20% DV
K: 11.7 µg 13% DV
Calcium: 96.7 mg 10% DV
Copper: 0.9 mg 98% DV
Iron: 2.2 mg 12% DV
Magnesium: 125.5 mg 39% DV
Manganese: 1.3 mg 70% DV
Phosphorus: 227.5 mg 33% DV
Potassium: 412.2 mg 9% DV
Selenium: 83.9 µg 152% DV
Sodium: 189.4 mg 13% DV
Zinc: 2.5 mg 32% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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