These cute and festive Vegan Caramel Cheesecake Jars are a perfect sweet treat for this holiday season! Made dairy-free and vegan, they are a lighter version of a traditional cheesecake!
The Best Vegan Caramel Cheesecake Jars
The amazing combination of the creamy cashew-based “cheesecake” which is lightly sweetened – and the homemade Vegan Caramel Sauce is going to be your new favorite holiday dessert! We already love our Vegan Blackberry Cheesecake Jars, so we knew we had to create another amazing combination. And we did it! This delicious individual cheesecake hits the spot with our sweet tooth but still on the lighter and healthy side. A perfect make-ahead dessert for the holidays or any time of the year!
Why You Will Love this Recipe
- Festive: Toffee is such a classic holiday flavor – love having this lighter version of your traditional toffee cheesecake.
- Sweet:the holidays tend to be all about those fun, sweet treats and this is no exception!
- Make-Ahead: I love that you can prep these ahead of time and just leave them in the fridge until you are ready!
What You Will Need
- granola – option to make homemade granola or pick-up your favorite store-bought granola at your local grocery store.
- medjool dates – just make sure they are pitted medjool dates.
- raw cashews – option to soak in water overnight or in boiling hot water while you prep the other pieces and ingredients.
- dairy-free creamer – highly recommend finding a caramel-flavored or toffee-flavored option.
- maple syrup – added for a touch of natural sweetness!
- fresh lemon juice – just a little bit of acidity to help amplify all the great flavors.
- vanilla extract – a splash will add some classic flavor that is a great addition to most dessert recipes.
- kosher salt – just a pinch because it’s always a must!
- caramel sauce – our vegan caramel sauce is SO good, but feel free to use your favorite.
- optional toppings: dairy-free whipped cream and/or chopped pecans.
How To Make Vegan Caramel Cheesecake Jars
The first steps to making this easy recipe are to soak the cashews in boiling hot water to soften them a bit before blending.
Now pulse the dates in a food processor to break into chunks, add in the granola, and pulse a few more times. Set this mixture aside.
Next, place the drained cashews in a high powered blender with the creamer, syrup, lemon juice, vanilla, and salt. Blend on the high setting until smooth.
Then bring a small saucepan to a medium high heat and whisk together the maple syrup and coconut sugar. Add the vegan butter, coconut oil, and salt. Continue whisking until smooth and the sugar dissolves. Remove from heat and let cool.
Divide the crust, cheesecake filling, and caramel between small dishes or glass jars. Layer the crust first, then filling, and finally the caramel sauce. Place in the fridge until ready to serve.
Best Ways To Serve Vegan Caramel Cheesecake Jars
These mini cheesecakes are perfect with a large dollop of whipped coconut cream and a sprinkling of chopped pecans. A sprinkling of ground cinnamon or ground nutmeg would also bring some added festive flavor!
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Other Dessert Recipes You Might Like
Vegan Caramel Cheesecake Jars
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 jars 1x
- Category: Dessert
- Method: Blender + Stove Top
- Cuisine: American
Description
Our easy Vegan Toffee Cheesecake Jars are a sweet and delicious holiday treat that is dairy-free + vegan!
Ingredients
“Crust”
- 1 1/2 cups granola (or grain-free granola)
- 5–6 pitted medjool dates, cut into chunks
Cheesecake Filling
- 1 cup raw cashews
- 1/3 cup Pecan Caramel Almondmilk Creamer*
- 1 teaspoon real maple syrup
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 1/2 cup coconut sugar
- 1/3 cup real maple syrup
- 1/4 cup vegan butter
- 1 tablespoon coconut oil
- pinch of sea salt
Toppings:
- Dairy-Free Whipped Coconut Cream
- Chopped Pecans
Instructions
- Prep cashews: Place cashews in a medium bowl. Bring 2 cups of water to boil and pour over the cashews. Let them soak in the hot water. Set aside.
- Crust: Meanwhile, place dates in a food processor and pulse several times until they are broken up a little bit. Add in the granola and pulse to combine. Don’t over-pulse or the granola will break down too much. Pour into a mixing bowl and use your hands to massage the dates and granola together. Set aside.
- Caramel Sauce: Add maple syrup and coconut sugar to a small saucepan and bring to medium-high heat, stirring constantly until the sugar melts. Add remaining caramel sauce ingredients and whisk until everything has melted. Remove from heat to let cool.
- Cheesecake Filling: Drain cashews and rinse with cold water. Add cashews to a high-speed blender or food processor along with the creamer, maple syrup, lemon juice, vanilla, and kosher salt. Blend on HIGH for 3 minutes, scraping down the sides as needed. Taste and add additional creamer to make it less thick and additional maple syrup to make it sweeter.
- Assemble Jars: Take a small 3-4 oz container (small mason jars work) and add some of the Crust to the bottom of each jar, pressing down to make a crust. Add some of the Cheesecake Filling from the blender and then top with the Caramel Sauce. Place in the refrigerator for 30-60 minutes to cool.
- Use any toppings, as desired, when serving.
Notes
- Creamer: feel free to use any flavored dairy-free creamer here – we recommend something that is caramel or toffee flavored.
- Caramel Sauce: You might end up with extra caramel sauce – just save and use for a dairy-free sundae or as a dipping sauce for apples!
Nutrition
- Serving Size: 1 jar
- Calories: 505
- Sugar: 47.8 g
- Sodium: 241.9 mg
- Fat: 24.1 g
- Carbohydrates: 67.7 g
- Protein: 8.2 g
- Cholesterol: 0 mg
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