This Caramel Coconut Cheesecake is rich, creamy, lightly nutty, and finished with a drizzle of my Salted Date Caramel for an extra layer of sweetness. The crust is made with dates, almonds, spelt flour, and plant-based butter, while the filling combines dairy-free cream cheese with coconut milk, coconut sugar, vanilla, and cornstarch. It does need a good chill before slicing, but most of the actual work is very straightforward.
Try my Blueberry Cheesecake Protein Smoothie recipe.
Why You’ll Love This Recipe
- Completely plant-based: No dairy or eggs required.
- Creamy filling: Plant-based cream cheese and coconut milk create a rich texture.
- Naturally caramel-like flavor: Coconut sugar adds a deeper sweetness than regular white sugar.
- Easy homemade crust: Dates and almonds make a simple, slightly chewy base.
- Perfect make-ahead dessert: Cheesecake is actually better after plenty of time in the refrigerator.
- Optional caramel topping: My Salted Date Caramel makes an easy finishing touch.
- Great for celebrations: A 7-inch cheesecake gives you 12 neat dessert portions.
Try my Delectable Strawberry Cheesecake Cookies recipe.
What You’ll Need to Make Caramel Coconut Cheesecake
- 3.5 ounces (100 g) pitted dates, soaked in hot water for 10 minutes and drained well
- 3.5 ounces (100 g) almonds
- 1.8 ounces (50 g) spelt flour
- 1 ounce (30 g) plant-based butter
- 14 ounces (400 g) plant-based cream cheese, preferably room temperature
- 6.8 fluid ounces (200 ml) full-fat canned coconut milk
- 5.3 ounces (150 g) coconut sugar
- 1 ounce (30 g) cornstarch
- 1 teaspoon vanilla extract
- Salted Date Caramel, for serving, optional
Try my Salted Date Caramel recipe.
What You’ll Need to Do
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes, plus chilling
- Chill Time: At least 4 hours
- Serves: 12
1| Preheat the oven to 340°F (170°C).
2| Line the base and sides of a 7-inch (18 cm) baking pan or springform pan with parchment paper.
3| Add the soaked and well-drained dates, almonds, spelt flour, and plant-based butter to a food processor.
4| Process until the ingredients form a coarse, sticky mixture that holds together when pressed.
5| Transfer the crust mixture to the prepared pan.
6| Press it firmly and evenly across the base of the pan.
7| Bake the crust for 20 minutes.
8| While the crust is baking, add the plant-based cream cheese, coconut milk, coconut sugar, cornstarch, and vanilla extract to a large bowl.
9| Whisk or blend until completely smooth and no lumps of cream cheese or cornstarch remain.
10| Remove the pre-baked crust from the oven.
11| Pour the cheesecake filling evenly over the warm crust.
12| Return the pan to the oven and bake for approximately 60 minutes.
13| The cheesecake is ready when the edges look set but the center still has a slight wobble when the pan is gently moved.
14| Turn off the oven and leave the cheesecake inside with the door slightly open for about 20–30 minutes to begin cooling gradually.
15| Remove it from the oven and allow it to cool completely at room temperature.
16| Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
17| Once completely chilled and firm, carefully remove it from the pan.
18| Slice into 12 portions.
19| If using, drizzle each slice with Salted Date Caramel just before serving.
Try my Blackberry and Apple Cake recipe next.
Easy Ingredient Swaps
Spelt flour: All-purpose flour can be used if you don’t need the slightly nutty flavor of spelt.
Almonds: Cashews or pecans can work in the crust.
Plant-based butter: A firm vegan margarine can be substituted.
Coconut sugar: Brown sugar can work, although the flavor will be slightly different.
Plant-based cream cheese: Use a thick, baking-friendly variety rather than a very soft spread.
Coconut milk: Full-fat canned coconut milk gives the best texture. A lighter plant milk may make the filling too loose.
Try my Chocolate Zucchini Muffins recipe.
Some Twist and Tweak Ideas
Add a little lemon zest to the filling for a brighter flavor.
Mix shredded coconut into the crust.
Add a pinch of cinnamon to the date-almond base.
Top the cheesecake with toasted coconut flakes.
Add chopped pecans or walnuts over the caramel.
Mix a spoonful of cocoa powder into part of the filling for a chocolate swirl.
Add a pinch of sea salt over the caramel topping for an even stronger salted-caramel finish.
Try my Zucchini Banana Bread recipe.
Some Helpful Tips
Use full-fat coconut milk. The extra fat helps create a richer, firmer cheesecake.
Bring the cream cheese to room temperature. Cold cream cheese is harder to blend smoothly.
Drain the soaked dates properly. Too much water can make the crust overly soft.
Press the crust firmly. A compact base slices much more neatly.
Don’t overbake the cheesecake. The center should still have a gentle wobble when you remove it from the oven.
Cool gradually. Sudden temperature changes can cause cracking.
Chilling is essential. The filling firms considerably as it cools, so don’t try slicing it warm.
Use a clean knife for each slice. Wipe the blade between cuts for cleaner portions.
Try my Marzipan Loaf Cake recipe.
Why the Cheesecake Needs to Chill
The cheesecake may still look fairly soft when it first comes out of the oven.
That’s normal.
The cornstarch and plant-based cream cheese continue setting as the cheesecake cools, and refrigeration gives the filling the firm, creamy texture you want for slicing.
For the best result, I recommend making it the day before you plan to serve it.
Try my Blueberry Muffins recipe.
Some Budget-Friendly Tips
Store-brand almonds work perfectly well for the crust.
Buy dates in larger packages if you use them regularly.
Plant-based cream cheese is usually the most expensive ingredient, so look for supermarket brands or sales.
You can skip the Salted Date Caramel topping and serve the cheesecake plain.
Brown sugar can replace coconut sugar if it’s considerably cheaper where you shop.
If canned coconut milk is sold in larger cans, refrigerate the leftover portion and use it in smoothies, curries, or another dessert.
Try my Blueberry Protein Donuts recipe.
Some Serving Ideas
Serve this cheesecake with:
- Salted Date Caramel
- Fresh berries
- Sliced banana
- Toasted coconut
- Chopped almonds
- Chopped pecans
- Fresh strawberries
- Dark chocolate shavings
- Coconut whipped cream
- A pinch of flaky sea salt
The Salted Date Caramel is especially good here because the date flavor ties back nicely to the crust.
Great for Making Ahead
This is an ideal make-ahead dessert.
You can bake the cheesecake the day before, let it chill overnight, and add the caramel only when serving.
That gives the filling plenty of time to set and also saves you from doing dessert prep at the last minute.
Try my Sweet Potato Cookies recipe.
Some Storage and Reheating Tips
Store the cheesecake covered in the refrigerator for up to 4–5 days.
Keep the Salted Date Caramel in a separate airtight container and add it just before serving.
This cheesecake is best served chilled, so reheating isn’t necessary.
For longer storage, individual slices can be wrapped well and frozen for up to 2 months.
Thaw frozen slices overnight in the refrigerator before serving.
Final Thoughts
This Caramel Coconut Cheesecake brings together a nutty date crust, creamy coconut cheesecake filling, and optional Salted Date Caramel in one very satisfying plant-based dessert.
The actual preparation is simple, but patience makes the difference here. Let the cheesecake cool properly, give it plenty of refrigerator time, and you’ll end up with much cleaner slices and a far better texture.
And if you’ve already got a batch of Salted Date Caramel waiting in the fridge, that final drizzle makes this one especially easy to finish.
Caramel Coconut Cheesecake
This Caramel Coconut Cheesecake is creamy, nutty, and seriously satisfying! 🍰🤎 I bake a date-almond crust, add a coconut cheesecake filling, then finish it with salted date caramel.
Ingredients
Instructions
-
Preheat the oven to 340°F (170°C).
-
Line the base and sides of a 7-inch (18 cm) springform or baking pan with parchment paper.
-
Place the soaked and thoroughly drained dates, almonds, spelt flour, and plant-based butter in a food processor.
-
Process until the ingredients form a coarse, sticky mixture that holds together when pressed.
-
Transfer the crust mixture to the prepared pan and press it firmly and evenly across the base.
-
Bake the crust for 20 minutes.
-
Meanwhile, place the plant-based cream cheese, full-fat coconut milk, coconut sugar, cornstarch, and vanilla extract in a large mixing bowl.
-
Whisk or blend until completely smooth and free of lumps.
-
Remove the crust from the oven and pour the cheesecake filling evenly over the base.
-
Return the pan to the oven and bake for approximately 60 minutes.
-
The cheesecake is ready when the outer edges are set but the center retains a slight wobble.
-
Turn off the oven and leave the cheesecake inside with the oven door slightly open for approximately 20–30 minutes.
-
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
-
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
-
Once fully chilled and firm, remove the cheesecake carefully from the pan.
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Slice into 12 portions and serve with Salted Date Caramel, if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 170mg8%
- Total Carbohydrate 31g11%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Estimated Glycemic Index: ~48
- Estimated Glycemic Load per Serving: ~15
- Recipe for - Salted Date Caramel
