Maple Caramel Almond Cheesecake (Vegan & Gluten-Free)

This stunning and indulgent cheesecake is a luxurious, plant-based take on a traditional cheesecake that delivers every bit of the creamy, rich flavor of the real thing, but without any heavy cream, egg yolks, refined sugar, or any other animal products. It's a fantastic recipe to treat yourself or to make something special for occasions when you want to gift something truly impressive.

There is something about the combination of maple syrup, almond butter, and raw cashews blended into a silky cheesecake filling that just works on every level. It tastes incredibly close to a baked cheesecake. The creamy texture, the slight tang from the lemon juice, and that caramel-like depth from a maple caramel almond butter are everything. If you love a good dairy-free cheesecake recipe, you have to try this one (or the butterfly pea flower cheesecake, or the matcha cheesecake, to name a few). There is no shortage of good vegan cheesecake recipes on the blog. But I would pick this impressive dessert for very special occasions-think Mother's or Father's Day, bridal showers, a birthday cake moment. It's worth every step.

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Ingredients To Make This Vegan Maple Caramel Almond Cheesecake: 

• Almond Flour: It adds a slightly nutty, buttery flavor and a tender crumb to the cheesecake crust. And it is so much better than a traditional graham cracker crust, in my opinion. Make almond flour sugar cookies for snacking from leftovers. 
• Cassava Flour: Adds structure and helps bind the crust together without any gluten. 
• Maple Syrup: Pure maple syrup is used in the crust, the filling, and the frosting. It's the natural sweetener that runs through every layer of this cheesecake.
• Vanilla Extract: Used in both the crust and the filling, vanilla extract rounds out and deepens the flavor throughout.
• Georgia Grinders Maple Caramel Almond Butter: This is the star ingredient of the entire recipe, and honestly, it's a good reason to make this cheesecake on its own. Georgia Grinders' Maple Caramel Almond Butter is smooth, deeply flavored, and made with clean ingredients. It goes into the crust, the filling, and the frosting, tying the whole dessert together. 
• Raw Cashews: Soaked raw cashews create the most incredibly creamy cheesecake filling (or filling to make raw vegan bars). Make sure to soak them overnight (or at least 6-8 hours) for the best results and the creamiest texture.
• Vegan Yogurt: Adds tang and creaminess to the cheesecake batter. It mimics the role that sour cream or heavy cream would play in a regular cheesecake. I love using a thick, plain vegan yogurt here.
• Cornstarch: Just a little corn starch helps the filling set up properly when baked, giving it that classic baked cheesecake texture.
• Lemon Juice: Fresh lemon juice adds the slight tang that makes this taste like a real cheesecake. Don't skip it! 
• Coconut Butter: Gently warmed coconut butter forms the base of the caramel sauce, making it rich, smooth, and naturally sweet.
• Date Syrup: Adds a deep, molasses-like sweetness, as in my chocolate caramel sunbutter cups, that pairs perfectly with the coconut butter for a quick, wholesome caramel. 
• Coconut Cream: The solid portion of a chilled can of coconut cream whips up into a fluffy, cloud-like frosting. Make sure to refrigerate the can overnight so the cream separates fully from the liquid. Then use only the solid portion.
• Sliced Almonds: A sprinkle on top adds a delicate crunch and a beautiful finish.
• Flaky Sea Salt: A pinch over the frosting is the only thing you need to tie the whole dessert together. Sweet, salty, and absolutely perfect.

See the recipe card for quantities.

How To Make It:

Don't let the number of steps fool you. It's easier than you think. This vegan cheesecake recipe simply follows a layered approach, and each step builds beautifully on the last.

• 1. Soak the Cashews Nuts: Place your raw cashews in a large bowl and cover completely with cold water. Soak overnight, or for at least 6-8 hours. When ready to use, drain and rinse them well. Soaked cashews blend into a silky, creamy filling, and this step is key for the best results.
• 2. Prepare the Crust: Preheat your oven to 350°F. In a large mixing bowl, combine the almond flour, cassava flour, maple syrup, vanilla extract, and almond butter. Mix until a soft dough forms. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, pressing it slightly up the sides as well. Use a fork to poke a few holes in the crust to prevent bubbling. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
• 3. Make the Filling: Add the soaked cashews, almond butter, vegan yogurt, maple syrup, cornstarch, lemon juice, and vanilla extract to a high-speed blender. Blend on high until completely smooth and creamy, scraping down the sides as needed. The cheesecake filling should be thick, silky, and very smooth. Keep blending until there are no lumps.
• 4. Bake the Cheesecake: Pour the filling over the pre-baked crust and smooth the top evenly with a spatula. Bake at 350°F for 35 minutes, or until the center is just set with a slight jiggle, similar to a traditional cheesecake. You do not need a hot water bath for this recipe! Remove from the oven and let cool at room temperature for 15-20 minutes, then transfer to the refrigerator. Chill for at least 2-4 hours, or until fully set.
• 5. Make the Frosting: Scoop the solid portion of the chilled coconut cream into a bowl, discard or save the liquid for another use. Add the maple syrup and almond butter, then whisk or beat until smooth and fluffy. Pop it back in the refrigerator until you're ready to assemble. Chilling helps it firm up for piping or spreading.
• 6. Make the Caramel Sauce: Gently warm the coconut butter until softened but not fully melted. Stir in the date syrup until you have a smooth, glossy caramel sauce. Set aside.
• 7. Assemble the Cheesecake: Once the cheesecake is fully chilled and set, carefully remove it from the springform pan. Spread the caramel sauce evenly over the top in a smooth layer. Pipe or spread the coconut cream frosting over the caramel, then finish with sliced almonds and a generous pinch of flaky sea salt.
• 8. Slice and Serve: Use a sharp knife (run it under warm water and dry between cuts) to slice into individual slices. Enjoy!

Top Tips: 

• Soak Your Cashews: Don't try to shortcut the soaking time if you can help it. Overnight-soaked raw cashews blend into a far creamier texture than cashews soaked for just an hour or two. If you're short on time, pour boiling water over them and soak for at least 1-2 hours, but overnight is always best.
• Chill the Coconut Cream Ahead of Time: The coconut cream needs to be refrigerated overnight so the solid cream separates from the liquid. Only the solid portion goes into the frosting. If you skip this step, you'll end up with runny frosting instead of that beautiful, fluffy texture.
• Don't Overbake: The cheesecake should still have a slight jiggle in the center when you pull it out of the oven. It will firm up completely as it chills. Overbaking leads to a dry, cracked top rather than a smooth, creamy filling.
• Let It Chill Fully Before Assembling: I know it's tempting to add the toppings right away, but give the cheesecake the full 2-4 hours in the refrigerator before you add the caramel sauce and frosting. If the cheesecake isn't fully set, the toppings will slide right off.

Variations And Substitutions:

• Almond Butter Swaps: I highly recommend Georgia Grinders Maple Caramel Almond Butter, but you can use a plain almond butter and add a tablespoon of maple syrup and a pinch of cinnamon to mimic the flavor. Cashew butter also works beautifully in both the crust and the filling. 
• Swap the Caramel Sauce: The coconut butter and date syrup caramel is simple and delicious, but if you want something thicker, you could use a store-bought vegan caramel sauce or a coconut sugar-based caramel instead.
• No Cornstarch? Arrowroot powder works as a 1:1 substitute in the filling and will give you a similar result when it comes to helping the cheesecake set.
• Crust Alternatives: If you'd prefer a cookie crust style, you can use gluten-free graham crackers blended in a food processor with a little vegan butter or coconut oil as the base. It gives a slightly different texture, but it is a fun variation for the first time you make it.

Storage: 

• Refrigerator: Store the cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. Keep it in the springform pan base or on a plate to protect the crust.
• Best Texture: This cheesecake is best served cold, straight from the refrigerator. Let individual slices sit at room temperature for just 5 minutes if you'd like a slightly softer bite.
• Freezing: This cheesecake freezes beautifully! Wrap the whole cheesecake or individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Do not add the frosting or caramel until after thawing for the best results.

Equipment Needed: 

• Springform Pan: For baking the cheesecake. Allows for clean, easy release without damaging the sides.
• Speed Blender: For blending the cashew cheesecake filling into a completely smooth, creamy texture.
• Large Mixing Bowl: For making the crust and whipping the frosting.
• Electric Hand Mixer or Stand Mixer: For whipping the coconut cream frosting until fluffy.
• Spatula: For smoothing the filling and spreading the caramel sauce evenly.
• Piping Bag (optional): For piping a beautiful frosting finish on top of the cheesecake.

Recipe FAQs: 

More Amazing Vegan Cheesecakes To Try Next:

If you try this Maple Caramel Almond Cheesecake Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!