Healthy & delicious recipes from A.Vogel

White Chocolate Caramel Cheesecake

  • Preparation:  min
  • Easy
  • 10
  • Prep: Overnight min
  • Easy
  • 10

What's better than a delicious cheesecake? I bring to you a no-bake cheesecake with a cookie base and a creamy caramel & white chocolate layer topped with homemade caramel sauce and grated white chocolate. This cheesecake is the meaning of decadent and is perfect for sharing.


Ingredients for the base:

  • 200g of cookies (I use vegan digestives)
  • 60g of dairy-free butter (melted)
  • 1 tbsp of coconut oil (melted)

Ingredients for the filling

  • 200g of cashew nuts (soaked overnight & drained)
  • 150g of coconut cream (cream only)
  • 75g of coconut oil (melted)
  • 2 tsps of vanilla extract
  • 150g of white chocolate (melted)
  • 1 tbsp of caramel sauce (Get my recipe here) or you can use caramel flavouring
  • 2 tbsps of water

Toppings (optional)

  • Dairy-free white chocolate
  • Caramel sauce

How to make the base

1. Line a medium sized cake tin with grease proof paper.

2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

3. Melt the butter and coconut oil.

4. In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.

5.Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. 

Place into the freezer whilst you make the filling.

To make the filling

1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, melted coconut oil, vanilla extract, melted white chocolate, caramel sauce and water.

2.Whizz up on high for around 5 minutes until smooth.

Add more water if needed..

3. Pour the filling into the base, level with a spoon or off-set spatula and pop back into the freezer to set. 

Allow the cheesecake to set fully. This will take around 2-4 hours (I leave mine to set overnight). Store in a sealed container in the freezer and defrost fully before serving.

I served my cheesecake with a drizzle of my homemade caramel sauce and a sprinkling of grated dairy-free white chocolate.

I hope you give this delicious white chocolate and caramel cheesecake a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)

This recipe is full of goodness

  • Contains vitamin E and magnesium
  • High in healthy fats and fibre
  • Good source of lauric acid

Coconut oil contains many health benefits, being naturally rich in a group of healthy fats known as medium-chain fatty acids, and antioxidants, helping to support a healthy heart and immune system.

About Holly

Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)

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