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Caramel Walnut Cheezecake

This New York bakery-style cheesecake will get you award-winning results with it's caramel walnut topping. Heavenly pleasing, this sugary confection is fit-for-the-gods! You will be hard pressed to find a better vegan cheesecake recipe.

Prep Time: 60      Completion Time: 45      Serving Size: 1


2 cups graham crackers, ground
1/2 cup Buttery Spread, melted
1tsp vanilla extract
1/2 tsp cinnamon

1 can coconut milk
1/2 cup sugar
1 1/2 cups walnuts
1/2 tsp vanilla extract

2 1/2 cups cashews, soaked overnight and drained
2/3 cups sugar
1/2 cup water
2 T nutritional yeast
2 T cornstarch
1 T apple cider vinegar
1 T vanilla extract
1/4 cup lemon juice
1/2 tsp salt


Preheat oven to 325 degrees F

Prepare the crust by mixing together ground graham crackers, Buttery Spread, cinnamon and vanilla extract. Press mixture into the bottom of a 9" springform until evenly distributed and refrigerate until needed.

Whisk together the coconut milk and sugar in a saucepan and bring to a boil over medium heat. Reduce heat to medium low and continue to simmer for 1 hour, whisking continuously. When it has thickened and turn golden brown, remove from heat. Switch to a flexible spatula and stir in the walnuts and vanilla extract and set aside.

Prepare the filling by adding the cashews, sugar, water, nutritional yeast, cornstarch, apple cider vinegar, vanilla extract, lemon juice and salt to a blender and blend until smooth.

Pour half of the caramelized walnuts into the pie crust and spread out evenly.

Now pour in the creamy cashew filling.

Finally, top with the remaining caramelized walnuts and bake for 45 minutes.

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