• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hint of Rosemary
  • Healthy Delicious Recipes!
    • Breakfast
      • Smoothie Bowls
      • Smoothies
      • Chia Pudding
      • Oatmeal + Overnight Oats
      • Pancakes & Waffles
    • Meals
    • Drinks
      • Warm Drinks
      • Mocktails
      • Iced drinks
      • Coffee Drinks
    • Healthy Desserts
      • No-Bake Treats
      • Cookies
      • Cheesecake
      • Pies & Tarts
    • Special Diets
      • Gut Healthy
      • No Added Sugar
      • Gluten Free
      • Dairy Free
      • Vegan
  • Shop
  • Subscribe
  • Breads
  • Muffins
  • Arabic Recipes
menu icon
go to homepage
  • Healthy Recipes
  • Drinks
  • Smoothie Bowls
  • Dessert
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Drinks
    • Smoothie Bowls
    • Dessert
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Special Diets » Gluten Free

    Vegan Dulce De Leche Cheesecake

    August 6, 2020 by Rosemary 5 Comments

    healthy dulce de leche cheesecake
    Jump to Recipe Jump to Video Print Recipe

    Vegan Dulce de Leche Cheesecake. My Healthy Vegan Dulce De Leche Cheesecake is for caramel cheesecake lovers! My healthy caramel cheesecake is a raw vegan cheesecake made with a almond flour based crust, a cashew based filling, and topped with date caramel!

    Vegan Dulce de leche cheesecake recipe is:

    • Gluten Free
    • Dairy Free
    • Healthy!
    • Refined Sugar Free
    • No bake
    • Easy to Make

    VEGAN DULCE DE LECHE CHEESECAKE INGREDIENTS

    • Almond Flour
    • Dates
    • Raw Cashews
    • Coconut Milk & Oil
    • Pure Maple Syrup
    • Fresh Lemon Juice
    • Pure Vanilla Extract
    • Pink Sea Salt

    Health Benefits of the Vegan Ingredients

    • Almond flour is a good alternative to all-purpose flour. It is higher in protein, fiber, and some nutrients like vitamin E. In fact, just 2 tablespoons of almond flour has 15% of your daily needs for vitamin E!
    • Dates are a good replacement to table sugar. Unlike table sugar, which is just pure glucose and fructose, dates have many different essential nutrients including fiber.
    • Raw cashews are what gives this vegan cheesecake its creamy texture. They are used as the replacement for what is traditionally used (cream cheese).
    • Coconut milk contains many essential nutrients like calcium, potassium, magnesium, and fiber.
    • Maple syrup is used as a sweetener in this recipe. While maple syrup is still very high in sugars, it does contain some trace minerals like manganese.
    • Coconut oil contains medium chain fats, which are sent directly to the liver to be burned as energy. They are a good option when eaten in moderation.
    • Lemon juice is high in vitamin C! Vitamin C is needed to transport iron around the body. It is also needed to help build collagen in the body to maintain healthy skin, hair, and joints.
    • Vanilla extract gives this healthy dulce de leche cheesecake that extra flavor. Make sure you buy pure vanilla extract and not artificially flavored.
    • Pink sea salt is another unrefined ingredient in my cheesecake. It helps to liven up all the other flavors and ingredients.

    What is dulce de leche?

    Dulce de leche is a thick caramel sauce traditionally made from milk and sugar. It has a rich and creamy caramel flavor that makes it complimentary with many desserts. Dulce de leche is the key ingredient in many Latin desserts and treats.

    In my dulce de leche cheesecake, I made a healthy caramel sauce instead of traditional milk and sugar caramel. Instead of using these 2 ingredients, I used dates, coconut milk, sea salt, and vanilla. Try it for yourself and see how similar of a flavor it has!

    WATCH HOW I MADE VEGAN DULCE DE LECHE CHEESECAKE

    TIPS TO MAKE THE BEST HEALTHY VEGAN DULCE DE LECHE CHEESECAKE

    Soak your cashews the night before. Soaking is necessary for a creamy raw vegan cheesecake texture.

    Food process your vegan cashew cheesecake filling for a LONG time. It's tempting to stop food processing when it looks smooth, but keep it going. You want your filling to be totally smooth like cream cheese!

    The same with the vegan date caramel. Process it until you see NO pieces of dates left. It should look exactly like melted caramel.

    Let your raw cheesecake stand at room temperature for 15 minutes before serving. This is how you get a perfect creamy texture. You might have to let it sit longer if you have a cooler house.

    Store pre-sliced in the freezer. Once you sliced your cheesecake, store the leftovers in containers. That way you don't have to thaw the whole cheesecake each time you want a piece!

    HOW TO MAKE MY VEGAN DULCE DE LECHE CHEESECAKE

    My healthy vegan no bake dulce de leche cheesecake is so delicious and easy to make! Grab your food processor and let's get started!

    HEALTHY DULCE DE LECHE CHEESECAKE INGREDIENTS LIST

    For the almond flour crust:

    • 1 cup almond flour
    • ½ cup pitted dates

    For the vegan dulce de leche cheesecake filling:

    • 3 cups raw cashews soaked overnight in cool filtered water
    • 1 cup pitted dates softened in warm water for 30 minutes
    • ¾ cup full fat coconut milk
    • ½ cup pure maple syrup
    • ½ cup unrefined coconut oil
    • 1 lemon, juiced
    • 1 teaspoon pure vanilla extract

    For the vegan date caramel topping:

    • 1 cup pitted dates softened in hot water for 30 minutes
    • 1 teaspoon pure vanilla extract
    • ½ cup coconut, almond, or soy milk
    • ¼ teaspoon pink sea salt

    Your grocery shopping list:

    • 1 lemon
    • Coconut milk (usually found in the Asian section)
    • Maple Syrup
    • Dates
    • Raw cashews
    • Coconut oil
    • Almond flour
    • Vanilla extract
    • Pink Sea salt

    BEFORE YOU START: Make sure you soak your cashews overnight! If you don't soak them in water overnight, it will be very hard to achieve that creamy cheesecake- like texture.

    Step 1: make the almond flour crust

    Before I start the crust, I put the dates in hot water to soak. This way, they are softened and ready when I move on to the next step of the cheesecake filling and caramel topping.

    In your food processor:

    • add the ½ cup dates and 1 cup of almond flour.
    • Food process until the mixture resembles fine crumbs.

    Line a spring form pan with parchment paper.

    Pour your crust filling on top of the parchment paper and press into the bottom firmly. Set the crust aside while you prepare the filling.

    Step 2: the cashew cheesecake filling

    Wipe out your food processor before you add the filling ingredients.

    Now, for the filling, add all the ingredients:

    • 3 cups soaked raw cashews
    • 1 cup soaked dates
    • ¾ cup coconut milk
    • ½ cup maple syrup
    • ½ cup coconut oil
    • the juice of 1 lemon
    • 1 teaspoon of vanilla extract

    Turn your food processor on and let it run until the mixture is completely smooth. Check the texture periodically to make sure that it is smooth and does not have any gritty pieces of cashews.

    Depending on how strong your blender or food processor is, you may need to run it for 10-15 minutes!

    Pour the vegan caramel cheesecake filling on top of the prepared crust and set aside while you prepare the date caramel topping.

    vegan caramel cheesecake filling

    Step 3: the date caramel topping

    Wipe out or wash your food processor before adding the date caramel ingredients.

    Now, add:

    • the final 1 cup soaked dates
    • 1 teaspoon vanilla extract
    • ½ cup almond/soy/ or coconut milk
    • ¼ teaspoon of sea salt.

    Food process until the mixture is completely creamy and has no pieces of dates.

    vegan date caramel

    Pour the date caramel on top of the cheesecake filling.

    Place this in the freezer for at least 2 hours to set.

    HOW TO SERVE VEGAN DULCE DE LECHE CHEESECAKE

    When you are ready to eat, let it stand at room temperature for about 15 minutes to soften before cutting and serving!

    You may also want to make Coconut Whipped Cream to top it.

    Enjoy!

    vegan dulce de leche cheesecake

    FAQ's

    Frequently asked questions about healthy dulce de leche cheesecake.

    What flavor is dulce de leche?

    Dulce de leche is a thick caramel like sauce traditionally made from milk and sugar. It is the key ingredient in many Latin desserts. Dulce de leche has a rich and sweet caramel flavor.

    Is dulce de leche the same as salted caramel?

    Dulce de leche is not the same as salted caramel! Similar, but not quite. Dulce de leche is heavier and thicker than caramel.

    How do I make dulce de leche cheesecake bars?

    If you want to make cheesecake bars instead of a round cheesecake, all you need to do differently is use a different pan! Use a square baking dish with at least 1 inch sides. Follow the exact same steps below.

    Looking for more no bake vegan cheesecake recipes? Try these fan favorites!

    • Chocolate Fudge Mini Cheesecake with Peanut Buter whip
    • Mini Chocolate Cheesecakes
    • Raw Vegan Strawberry Cashew Cheesecake
    • Vegan Mango Cheesecake
    • Key Lime Pie Cheesecake
    • Butterfly Pea Cheesecake
    • Blueberry Cheesecake with Almond Crust
    • Vegan Pink Pitaya Cheesecake
    vegan dulce de leche cheesecake

    If you try this Vegan Dulce De Leche Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    healthy dulce de leche cheesecake

    Vegan Dulce De Leche Cheesecake

    This healthy vegan dulce de leche cheesecake is super easy to make and requires no baking! It is vegan, gluten free, dairy free, and refined sugar free. It is a new favorite here!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Freezing time 2 hrs
    Total Time 2 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 566 kcal

    Equipment

    • Food processor
    • Parchment paper
    • Spring form pan

    Ingredients
      

    For the almond flour crust:

    • 1 cup almond flour
    • ½ cup pitted dates

    For the dulce de leche cheesecake filling:

    • 3 cups raw cashews soaked overnight in cool filtered water
    • 1 cup pitted dates softened in warm water for 30 minutes
    • ¾ cup full fat coconut milk
    • ½ cup pure maple syrup
    • ½ cup unrefined coconut oil
    • 1 lemon, juiced
    • 1 teaspoon pure vanilla extract

    For the date caramel topping:

    • 1 cup pitted dates softened in hot water for 30 minutes
    • 1 teaspoon pure vanilla extract
    • ½ cup coconut, almond, or soy milk
    • ¼ teaspoon pink sea salt

    Instructions
     

    • BEFORE YOU START: Make sure to soak your cashews overnight in water. I place my cashews in a glass dish, fill it with water to completely cover the cashews, then cover it.
      If it is cold, you can leave them on the counter. If it is a hot summer day, they're best left in the fridge to soak.

    For the almond flour crust:

    • While you prepare your crust-- Soak the 1 cup of dates for the filling in warm water. And in another bowl, soak the 1 cup of dates for the caramel in hot water. Then, your dates will be ready to go instead of waiting around for them to soak.
    • In your food processor and add: 1 cup of almond flour and ½ cup of pitted dates.
      Food process until the mixture resembles fine crumbs.
    • Line a springform pan with parchment paper to help prevent sticking.
      Dump crumbly crust on top of the parchment paper and press the mixture firmly to the bottom.
      Set your crust aside while you prepare your filling.

    For the dulce de leche cheesecake filling:

    • Wipe out your food processor before adding:
      3 cups soaked raw cashews, 1 cup softened dates, ¾ cup coconut milk, ½ cup maple syrup, ½ cup coconut oil, the juice of 1 lemon, and 1 teaspoon of vanilla extract.
      Turn on the food processor and let it run until the mixture is smooth and creamy.
    • Pour the dulce de leche cheesecake filling on top of the crust. Set aside while you prepare the date caramel topping.

    For the vegan date caramel topping:

    • Wipe out your food processor again.
      Add the 1 cup of softened dates, 1 teaspoon vanilla extract, ½ cup coconut or soy milk, and ¼ teaspoon of pink sea salt.
      Food process until the mixture is completely smooth. It should resemble thin caramel and have no chunks of dates in it.
      Pour the caramel on top of the cheesecake filling.
    • Place in the freezer for at least 2 hours or overnight to set completely.

    How to serve healthy dulce de leche cheesecake:

    • Allow the cheesecake to stand at room temperature for 15 minutes before cutting and serving.
      The longer it sits out, the softer it will become.
      Be careful to not let it sit out for too long, especially if it is really hot out because it could lose its shape.
    • Cut into slices and enjoy!
      Add some of my coconut whipped cream to the top!

    Storage:

    • I cut mine into 8 pieces, and then I store them in individual containers lined with parchment paper and store them in the freezer. They will last over a month in the freezer.
      This takes away the waiting time for the cheesecake to thaw so that you can cut it each time.
      All you have to do is pull a slice out of the freezer, let it soften a bit, and enjoy with some coconut whipped cream!

    Video

    Notes

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Serving: 1pieceCalories: 566kcalCarbohydrates: 43gProtein: 9gFat: 37gPotassium: 397mgFiber: 5.5gCalcium: 30mg
    Keyword caramelcheesecake, caramelcheesecakevegan, dulcedeleche, dulcedelechecheesecakedairyfree, dulcedelechecheesecakehealthy, dulcedelechecheesecakehealthynobake, dulcedelechecheesecakevegan, healthycaramelcheesecake, healthycheesecake, healthydessert, healthydulcedelechecheesecakerecipe, nobakedulcedelechecheesecake, rawcheesecake, vegancaramelcheesecake, vegancheesecake, vegandulcedelechecheesecake
    Tried this recipe?Let us know how it was!

    More Healthy Gluten Free Recipes!

    • Pomegranate smoothie recipe cover photo
      Pomegranate Smoothie (without Banana)
    • Weight loss smoothie recipe photo
      Weight Loss Smoothie
    • How to freeze avocados
      How to Freeze Avocados
    • Raspberry cheesecake overnight oats
      Raspberry Cheesecake Overnight Oats

    Reader Interactions

    Comments

    1. Christie

      August 06, 2020 at 11:18 pm

      5 stars
      Wow that sounds so good Rosemary! I am loving the dulce de leche flavour with that creamy cheesecake! I bet it just melts in your mouth!

    2. Heidi | The Frugal Girls

      August 10, 2020 at 10:37 pm

      5 stars
      I loved your almond flour based crust. That adds so much fun flavor to this recipe!

    3. Josiah - DIY Thrill

      August 17, 2020 at 11:20 pm

      This cheesecake looks so yummy!

    4. [email protected]

      September 11, 2020 at 12:32 pm

      It is soo good!! You HAVE to try the date caramel! It will blow your mind how similar it tastes to regular caramel!

    5. [email protected]

      September 11, 2020 at 12:33 pm

      Thank you!! Almond flour has such a great flavor and texture in cheesecake recipes!

    Leave me a comment!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Rosemary the registered dietitian behind The Hint of Rosemary! I created the Hint of Rosemary back in 2015 because I wanted to share my healthy recipes and teach that healthy eating is fun and delicious. I make your favorite desserts, drinks, and smoothie recipes with healthy ingredients that make you feel good while advocating mindful eating. Mindful eating is about not depriving yourself of the food you love!

    More about me →

    Popular

    • pineapple mango strawberry peach smoothie bowl
      How to Make a Thick Smoothie Bowl
    • how to freeze bananas for smoothies
      How to Freeze Bananas for Smoothies!
    • sourdough starter in a mason jar
      How to make a sourdough starter
    • how to make a smoothie
      How to make smoothies at home!
    • Healthy Key Lime Pie
      Healthy Key Lime Pie with Chocolate Crust
    • Chocolate Matcha Cream Tarts
      Healthy Matcha Cheesecake No Bake
    • dirty iced matcha latte
      Dirty Iced Matcha Latte: Get Caffeinated!
    • classic iced matcha latte in a mason jar
      Iced Matcha Latte (Dunkin)

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Nutrition Services

    As an Amazon Associate I earn from qualifying purchases.

    Optimized for speed with 🤍

    Copyright © 2022 THEHINTOFROSEMARY