Chocolate, espresso, and salted caramel together almost guarantee an exceptional dessert—and this layered vegan cheesecake is no exception. Smooth, creamy, and surprisingly easy to assemble (as many raw cakes are), it combines a tender crust with a silky filling and rich caramel notes for a memorable treat.
I received a request on Instagram for a salted caramel cheesecake and, since caramel is one of my favorite flavors, I decided to create this version. I added a hint of espresso to intensify the flavor—coffee and caramel are a natural pairing and it elevates the cake without overpowering it.
People often ask whether instant espresso powder can be replaced with regular brewed coffee. I recommend using instant espresso powder because it delivers a concentrated coffee flavor without adding extra liquid that would change the texture of the filling. If you don’t have espresso powder, you can omit it entirely—the cake will still be excellent, though the coffee accent will be missing.
Can I use regular coffee? Instant espresso powder is designed for desserts—its concentrated flavor lets you boost coffee notes without upsetting the recipe’s moisture balance. Using brewed coffee will introduce more liquid and alter the texture, so if you plan to bake or prepare many coffee-flavored desserts, it’s worth keeping a small jar of espresso powder on hand.
Can I skip the espresso powder? Yes. The espresso is optional and only intended as a flavor highlight. The cake remains delicious without it.
A quick note on the chocolate layer: the cocoa in this recipe is used as a subtle accent rather than to create an intensely chocolate filling. The most chocolate-forward elements are the crust and the crunchy toppings—cacao nibs and small chocolate pieces—so expect the salted caramel to remain the star of the cake.
Another small but important ingredient is carob powder in the caramel layer. It’s a modest amount, but it deepens the caramel-like flavor. Many who are unfamiliar with carob might be tempted to skip it, but I recommend including it for the intended flavor profile. If you have extra carob powder, there are many other raw recipes that make great use of it.
This raw vegan cheesecake is also naturally gluten-free and refined sugar–free, and in my opinion one of the best dairy-free cheesecakes I’ve made. It has a luxuriously smooth texture and well-rounded depth of flavor—much of that comes from the salted caramel layer, which I admit is a personal weakness of mine. I hope you enjoy it as much as I do.
P.S. For more tips on making raw cakes and desserts, my book Unconventional Treats covers techniques and recipes in detail.
Espresso Salted Caramel Vegan Cheesecake
A luscious, creamy vegan cheesecake layered with subtle chocolate, espresso, and a salted caramel center. This recipe is gluten-free, paleo-friendly, and made without refined sugar.
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 minutes
- Total Time: 20 minutes (plus freezing)
- Yield: 6″ cake
- Category: cake
- Method: raw
- Cuisine: dessert
Ingredients
Crust:
- 1 cup raw cashews
- 3 soft medjool dates, pitted
- 2 tbsp maple syrup*
- 1 tbsp coconut oil
- 2 tsp cocoa powder
Base Filling:
- 1 ½ cups raw cashews, pre-soaked and strained**
- ½ cup unsweetened almond milk
- 6 tbsp maple syrup
- 6 tbsp liquefied coconut oil
- 1 tsp pure vanilla extract
- ¼ tsp salt
Chocolate Layer:
- Half of the base filling mixture
- 1 tbsp cocoa powder
- 1 tbsp maple syrup
- ¼ tsp espresso powder (optional)
Salted Caramel Layer:
- Half of the base filling mixture
- 3 tbsp coconut sugar
- 1 tsp carob powder
- ¼ tsp salt
Toppings:
- cacao nibs
- mini dairy-free chocolate chips or chocolate shavings
- some reserved chocolate layer for decorative swirls (optional)
Instructions
1. In a food processor, blend the cashews into a fine meal. Add the dates, maple syrup, coconut oil, and cocoa powder and process until the mixture forms a moist, sticky crumble. Press into the base of a 6″ springform pan to form an even crust. Freeze while you prepare the filling.
2. Ensure all filling ingredients are at room temperature. In a high-speed blender, combine the base filling ingredients and blend until completely smooth. Remove half of the mixture and set it aside for the caramel layer.
3. To make the chocolate layer, add the cocoa, additional maple syrup, and espresso powder (if using) to the remaining half of the base filling in the blender and blend until smooth. Optionally reserve a couple of tablespoons for swirls. Pour the chocolate filling over the crust and spread evenly. Freeze for 15–20 minutes to firm it slightly.
4. Clean the blender, then add the reserved base filling and the caramel layer ingredients (coconut sugar, carob powder, salt). Blend until smooth. Gently spoon this mixture over the chilled chocolate layer, smoothing the top with the back of a spoon. Spoon carefully to keep layers even.
5. If creating swirls, pipe or drizzle the reserved chocolate over the caramel in parallel lines and drag a skewer perpendicular to the lines—alternating directions—to create a marbled effect. Slight curves in the movement will produce a rounded swirl pattern.
6. Freeze the cake for at least 6 hours or overnight to set. Keep stored frozen until serving; treat it like ice cream to maintain texture.
Notes
*Maple syrup is not considered strictly raw; if you prefer to keep the recipe fully raw, substitute a raw sweetener such as raw agave.
**To pre-soak cashews: cover with water and soak for 4 hours or overnight in the refrigerator, then drain and discard the soaking water. For a faster method, pour boiled water over the nuts and soak 15 minutes, then drain—this short soak helps soften the nuts but doesn’t preserve nutrients as well as a longer soak.
***Spoon the caramel mixture on in small amounts to maintain clean, even layers.
****Storage: keep this cake frozen until serving and refreeze any leftovers. If left at room temperature too long, it will soften back toward its blended consistency.