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White Chocolate Caramel Cheesecake

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~ raw, vegan, gluten-free ~

This recipe looks longer than what it is.  There are a few components that you will need to make prior to the cheesecake, but it is well worth any and all effort.  Read through the recipe below before you begin.

White Chocolate Caramel Cheesecake-with-slice-removed

I got a late night email last night from my dear friend Gina.  She asked me if I would be interested in making a raw dessert for a gathering that was taking place the next day.  I happily told her that I would love to. She had invited my husband and me to a documentary viewing of the film: The Dark Side of Chocolate.  I highly recommend watching this film.  It is a real eye-opener.  In honor of the subject… chocolate, I was inspired to make this cheesecake.

White Chocolate Caramel Cheesecake-decorated-with-violet-flowers

This is a great dessert to make with little ones. They would have a lot of fun squeezing the sauces into the cake or even helping with the swirl effect. It’s so important to teach them young to appreciate whole foods.

White Chocolate Caramel Cheesecake displayed-on-barn-woodIngredients:



Chocolate Ganache:

Cheesecake batter:



  1. Assemble a Springform pan with the bottom facing up, the opposite way from how it comes assembled.
    • This will help you when removing the cheesecake from the pan, not having to fight with the lip.
    • Wrap the base with plastic wrap.  This will make it easier to remove the pie when done… unless you plan on serving the cake on the bottom of the pan.
  2. In the food processor, fitted with the “S” blade, pulse the almonds into small pieces.
    • Be careful that you don’t over-process the nuts and head towards making a nut butter.  Nothing wrong with that… just not our goal at the moment.
  3. Add the cacao powder and salt, pulsing it together.
    • This ensures that the dry ingredients (spices) get well distributed so you don’t end up with concentrated pockets of flavors.
  4. Add the date paste and vanilla. Process until the batter sticks together.
    • Depending on your machine, you may need to stop the unit and scrape the sides down during this process.
    • Test the batter by pinching it between your fingers.  If it holds, it is ready.
  5. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.
    • If you press too hard it might really stick bad to the base of the pan, making it hard to remove slices.
    • You can either just make the crust on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  6. Set aside while you make the cheesecake batter.

Caramel sauce:

  1. In a high powered blender, combine the almond butter, sweetener, date paste, vanilla, and salt. Process until smooth.
  2. Transfer to squeeze bottle and set aside.

Chocolate Ganache:

  1. In a high powered blender, combine the sweetener, cacao powder, coconut oil, and salt. Blend until smooth and turns to a glossy sheen.
  2. Transfer to squeeze bottle and set aside.
  1. Drain the soaked cashews and discard the soak water.  Place in a high-speed blender.
  2. In a high-powered blender combine the; cashews, almond milk, sweetener, lemon juice, vanilla, and salt.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
    • You can use a different liquid sweetener if you are not comfortable with agave.  Just be aware of the different flavors and colors that the sweetener might impart in the cake.
  3. With a vortex going in the blender, drizzle in the coconut oil, cacao butter, and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over-process.  The batter will start to thicken.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.


  1. Pour the batter into the prepared pan.
    • Gently tap the pan on the counter to remove any air bubbles.
  2. Holding a squeeze bottle upright, press the tip down into the filling, gently squeeze, but don’t release the squeeze until you withdraw it from the cake, leaving a little puddle on top.
    • Do this randomly all over the cake.
    • Do this with both the caramel and chocolate.
    • You don’t have to use it all up, in fact, it is nice to have extra to drizzle over each slice being served.
  3. Take a skewer stick and drag it through the caramel and ganache, gently swirling it into the filling. Be careful that you don’t disturb the crust.
  4. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
  5. Store the cheesecake in the fridge for 3-5 days or up to 3 months in the freezer.  Be sure that they are well sealed to avoid fridge odors.

59 thoughts on “White Chocolate Caramel Cheesecake

  1. Heather says:

    Hey Amie,

    It’s Heather again. :) On this recipe is it liquid lecithin or granules? Does one taste/work better? Thanks again!! :)

    • amie-sue says:

      Hi Heather!

      You can use either. If you use the granules try to buy non GMO ones, you will also want to grind them to a powder. If you use the liquid, which I have switched to, I use sunflower lecithin. Regular lecithin is soy based and I am not suppose to consume soy. They work the same, and don’t effect the flavor in my opinion and experience. Have a great evening! amie sue

  2. Megan says:

    This look delicious! I have the Sweet Gratitude dessert book–is this their turtle cheesecake recipe? And one more thing–how did you make the chocolate garnish on the top that stands up by itself? The whole thing looks amazing! :)

    • amie-sue says:

      Hi Megan, it may look delicious and I may assure you that it TASTES delicious. hehe This isn’t the Turtle Cheesecake from Sweet Gratitude but that recipe looks amazing as well! It is a mix and match of recipes and creations. I love ALL of their recipes. :)
      As far as the chocolate garnish goes, I make them from a raw chocolate that hardens. You can find a recipe here: https://nouveauraw.com/frosting/hardening-chocolate/. I drizzle the chocolate on a parchment lined cookie sheet in any desired shape, then pop it in the freezer for at least 10-20 minutes so it can firm up. Gently pull the design off the pan and place on your dessert. Have a wonderful day!

  3. Mikaela Sullivan says:

    I made this recipe for my husband’s birthday yesterday. And it turned out fantastic. First time I had a raw cheesecake turn out with such a cheesecake texture. Awesome recipe!

  4. Desiree says:

    Your cheesecakes look so amazingly rich, like the traditional dairy ones. I’ve made nut-based cheesecakes before, but the texture is not very similar to the real deal. So I’m anxious to try yours since the ingredient list looks to include more “creamier” resulting items.

    Do you know if I could substitute agar agar powder for the lecithin? And substitute ghee for the cacao butter?

    I am new to your site and loving it!

    • amie-sue says:

      Greetings Desiree,

      These cheesecakes are amazingly smooth! My husband and I are all about mouth feel and texture if very high on our priority list. To be honest, I haven’t used agar agar in my cheesecake or ghee, so I can’t comment for sure how they would work. It would be an experiment for sure. But then, that is how we learn. :) I will say though that I don’t think, no would I suggest using ghee instead of cacao butter. Let me explain why… cacao butter lends a chocolate flavor profile (ghee doesn’t), cacao butter help to make the cheesecake a nice firm texture (I don’t think ghee would). I can maybe see your wheels turning, soften the ghee, add cacao powder and then using agar agar as the firm agent… all I can say is try it if you really want to test things out. Keep me posted! amie sue

  5. Yiannab says:

    JUST made this! Doesn’t look as pretty as yours but not bad for my first time making it. Haven’t tasted yet, but will later:)

    • amie-sue says:

      Do keep me posted Yiannab…I bet it looks and tastes wonderful. Thank you for sharing.

    • Yiannab says:

      Ok, maybe I am a dummy but I did read where it said to freeze this for 2 hours to set. I did, but I didn;t know it was supposed to be kept frozen after:(

      But all is good…..although it looks nothing like it did at first since it melted lol.

      Good news is that it tastes wonderful!!!!!

      I posted a picture of it on Facebook when I first made it and got so many likes and comments:)

      Can’t wait to try more of your recipes!

      • amie-sue says:

        OH dear, it melted? I haven’t experienced that before, but then when I make these, they get eaten up so quick. I made a note in the recipe to keep it chilled at all times. I am sorry that you experienced that. Have a great weekend, amie sue

  6. Yiannab says:


    No worries….it is still delicous!

  7. Ruta says:

    just wanted to ask, can I use something instead of lecithin?i I tried to find it on ebay and found softgels only… (would prefer liquid lecithin then granules).
    Many Thanks!

  8. Karen Helena says:

    I have been following you for a while now Amie Sue and honestly your recipes and your presentation is one of the absolute BEST out there. I can’t tell you how much you inspire me. I just made this recipe for a friend and I took photos along the way. I will send you a photo of the final version on FB if you like.

    Always a fan. Karen

    • amie-sue says:

      Thank you Karen. :) You are so sweet. I would love to see the photo! Thanks for sharing with me. Have a wonderful day, amie sue

  9. Mickey says:

    Hello Amie-Sue.
    This cheesecake is absolute goodness, I made it on the Christmas eve and it was gone right away.
    Thank you for this website I use it everytime since I started to eat raw food.
    My boyfriend was kind of scared when we turned out to raw food but when I made him this cheesecake he is not afraid any more. :-)

    • amie-sue says:

      That is wonderful Mickey! So happy that everyone enjoyed the cheesecake and that your boyfriend isn’t too scared anymore with the idea of eating more raw foods. You choose well to win his heart. hehe Happy New Year! amie sue

  10. constance says:

    I just made 2 of these-1 for us and 1 to take to the church social
    these are not only beautiful but outstanding in presentation and taste
    I did have to make the gnache 2 times however since i ate half of the first batch with a spoon LOL
    I love your sight and creativity
    thankyou so much for your generous sharing of your talent

    • amie-sue says:

      lol Constance… it made me giggle that you indulged and enjoyed the ganache. hehe Thank you so much for sharing the experience with me! Have a wonderful evening, amie sue

  11. constance says:

    well that was yesterday LOL
    today i made another batch of the ganache and was dipping everything I could find in it
    oh by the way turkish apricots are awesome dipped in this stuff LOL

  12. Rebekah says:

    Hi, I am planning on making this in a few days for my moms birthday. It looks delicious! I am a bit new to raw food, so I have a couple questions. I am going to try and get lecithin from a store, but just in case I can’t will it not turn out okay without it? Is there a substitute? Also, after I initially freeze it for 2 hours, after I’m done decorating do I keep it frozen or refrigerated? I was a little confused after reading the comments…thank you so so much for the recipes! Your website is awesome and inspiring!!!

    • amie-sue says:

      Good evening Rebekah,
      It is good to hear from you and I will help you in any way I can. I want to see you succeed and enjoy this cheesecake. :)

      Q ~ I am going to try and get lecithin from a store, but just in case I can’t will it not turn out okay without it? Is there a substitute?
      A ~ You should be able to find lecithin through your local health food store, Whole Foods, and like store. Be sure to ask someone at the store if you can’t find it. Sometimes I find it in the cooler section of the store. It usually comes in the form of granulas, which you will need to grind down with either a spice/coffee grinder, a Bullet or a mortar and pestle. Don’t buy the kind in capsules. I usually don’t sub it out with anything else. The raw cacao butter used in this recipe will help to keep the cheesecake in a firm texture, so you should be ok without it but for the future I would get some lecithin and keep it on hand. I store mine in the fridge, so it lasts a long time.

      Q ~ Also, after I initially freeze it for 2 hours, after I’m done decorating do I keep it frozen or refrigerated?
      A ~ After you are all done making the cheesecake and decorating it, it needs to be kept in the fridge. Just like you would a cooked cheesecake. I tend to freeze the left-overs if I want to keep some on hand for quick desserts for my husband. Or if I know that we won’t be able to eat it all within a few days. These cheesecakes also freeze well so you can make them in advanced and keep them frozen till the functions arrises. Either freeze whole or if you are freezing left-overs, I find that if I serve them in single servings, it makes it much easier to grab just what is needed.

      I hope this helps, have a blessed evening and let me know how it turns out. If you have any more questions, just ask away. :) amie sue

      • Rebekah says:

        Thank you for all your help! I ended up finding the lecithin and the cheesecake turned out GREAT! It was delicious and my mom loved it!

        Here’s a link to a picture of it- http://instagram.com/p/bKpur4KoRc/
        My mom has a food instagram and she mentioned how nice your blog and recipes are!

        Thanks again for your help! I am looking forward to trying many more of your recipes. :) God bless!

        • amie-sue says:

          That is so beautiful Rebekah! thank you for sharing that photo with me/us! I was at the store yesterday and saw the lecithin and it made me think about you and wondered what the outcome was… so thank you for sharing. :) Have a blessed and wonderful week! amie sue

  13. Mary Beth says:

    I’ve made this before and it was amazing, but I want to make it again and I have this question: Is the 1/2 cup raw cacao butter a melted or a chopped measurement? You don’t have instructions to melt it, but I don’t know if it would emulsify in my vitamix with the other ingredients well if I didn’t plus obviously a half cup would be a different amount melted or chopped, but with chocolate…its all good!

    • amie-sue says:

      Good morning Mary Beth,

      It is a melted measurement. I went ahead and added that just in case some one else was to question that. The best way to melt it is to grate the cacao butter, the smaller bits will melter quicker and evenly. Place the grated cacao in a glass container and either place in the dehydrator at 115 degrees until melted or you create a double boiler but placing a glass bowl over boiling water. Don’t let the water touch the bottom of the bowl that the cacao is in. Stir until melted. I hope this helps. Have a great day, amie sue

      • Mary Beth says:

        Thanks so much for your quick reply! I love this recipe and I’m looking forward to trying many more! I’ve used raw cacao butter (the real white chocolate) in recipes before, but I never thought to grate it, so thanks for the great tip!

  14. Jeani says:

    Hi ~
    This looks delicious. It’s hard to tell, and I don’t think the recipe mentions, but what size is that pan, please?
    6, 8, or 9 inches?

    I don’t know how I’ve missed your site for all this time, but I’m glad I stumbled across it. Better late than never!


    • amie-sue says:

      Hi Jeani,

      I used an 8″ pan for this one.

      I am happy that you found my site too! I hope you find great inspiration throughout it. Keep in touch, night. amie sue

  15. Toni says:

    Hi Amie-Sue,

    I just made your delightful cheesecake without the chocolate & caramel, only because of time & not having all the ingredients. I’m eagerly awaiting to pull it out of the fridge! In the meantime, I just did some research on soy lecithin and realised that it is not so good for your health. It seems the alternative (sunflower lecithin) cannot be bought in the shops here in Australia. So, I was wondering if you have heard how it has gone for other people who have left out the lecithin all together? Do you know if the cake still holds together?
    Thank you so much.

    • amie-sue says:

      Morning Toni,

      Yes, I use the sunflower lecithin and have to order it as well. I haven’t seen it in any local stores ever. The cake will hold together, the lecithin is a thickener and an emulsify so it helps to bring the liquids together. Just be sure to keep the pie stored in the fridge or freezer so it doesn’t soften to much. Have a great day, amie sue

      • Toni says:

        Hi Amie Sue,
        Just another quick question, what blender/food processor do you use for this cheesecake? I have a feeling I need better equipment to get mine creamier. Also, I was just looking at your other creations and they are gorgeous! You have a real eye for beautiful presentation :)

        • amie-sue says:

          Hello Toni,

          I use my Vitamix or Blendtec for my cheesecakes. The food processor won’t get it creamy enough unfortunately. Thank you for your sweet words. Many blessings, amie sue

  16. Nicole says:

    I have been wanting to make this for weeks now but can’t find a store that sells liquid vanilla. I googled liquid vanilla vs vanilla extract but didn’t come up with much. Can you tell me what it is and where I might find it? This is the last ingredient I need and I’m so giddy about it lol.

    • amie-sue says:

      Hello Nicole,

      To make liquid vanilla, take 3 vanilla beans and chop them into small pieces. Place them in a blender along with 1 cup of water. Blend for a few minutes to where the vanilla beans are completely broken down. You can store it in the fridge for several weeks. Let me know how the cake turns out for you! Blessings, amie sue

  17. Holly says:

    Hi Amie-sue,

    I’m making this Cheesecake for my nephew’s christening tomorrow. The only lecithin I could find was liquid lecithin. Do I still require the same amount 3 Tbsp? Or because it’s not granules should I use a little less?

    Many thanks x

    • amie-sue says:

      Good evening Holly,

      You caught me just as I was about to head to bed and I am glad that you did! I use the same measurement whether it be dry or liquid lecithin. Many blessings in your celebration. amie sue

  18. Holly says:

    Thank-you so much for your reply! Your recipes are out of this world amazing! x

  19. Alana says:

    I just finished making this (for the second time), but I had no almond butter, so I used a natural peanut butter and oh my gosh, it has put a whole new taste to it.. I loveeeeee peanut butter, cannot wait to try the cake tomorrow. Thanks so much for your recopies.. I love your page!

    • amie-sue says:

      peanut butter in anything is delicious to me Alana! :) Thank you for sharing your experience. Sounds delish! Have a blessed weekend! amie sue

  20. Madge says:

    Hi, Amie Sue! I’m planning on making this recipe for Thanksgiving (I can hardly wait!). The almonds used for the crust….are they soaked first? Also, I tried to find you on facebook, but to no avail. Would you share your facebook name with me? Thank you for your fabulous website…I love it!

    • amie-sue says:

      Hello Madge,

      This will perfect for Thanksgiving! I fixed the recipe to be more clear. If I ever use “Dry nuts” it is a rule that I already had them soaked and dehydrated, but I failed to type that in. Bad bad Amie Sue :) But all fixed. I am in the habit of always soaking and drying my nuts/seeds once I bring them home so they are ready for recipe inspirations. I hope you and your family enjoy it. Many blessings, amie sue

  21. Madge says:

    Hi, Amie-sue. I have another question for you. Can I use Sunflower Lecithin in a soft gel form, and just snip the ends off to measure out the amount needed?

  22. Madge says:

    Oops! Sorry for the repeated question…I didn’t think the first one was posted. :-)

  23. Kathleen says:

    Hi AmySue,
    This cheese cake is over the top wonderful. My husband’s and I made it for my 60th birthday , he was my kitchen angel. Thank you for sharing

    • amie-sue says:

      Oh so happy to hear that it was a hit Kathleen. Please tell your husband “Happy B-lated Birthday” for me. Thank you for letting me know! Have a wonderful day, amie sue

  24. […] White Chocolate Caramel Cheesecake. This is the second cheesecake from Nouveau Raw. I love that all of Amie Sue’s cheesecakes are so pretty and use inventive ingredients like pomegranates and prickly pears. So impressive! […]

  25. Lronat says:

    Hi. I made this yesterday for a family get together. Came out delicious and looked beautiful. Thank you!!!

  26. Laura says:

    I have a fiend who is allergic to coconut. Are there substitutes for the coconut oil in the ganache and the cake batter?

    • amie-sue says:

      Hello Laura,

      I don’t have a substitution for the coconut oil. I use it in both recipes due to the special attributes it has. The coconut oil helps add structure and stability to the cake. From the ganache, it helps with the creamy mouthfeel and it also helps the “frosting” set up so it doesn’t just run all over the place. blessings, amie sue

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