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Caramel Blondie Brownie Cheesecake (Vegan/Raw)

Okay! This recipe makes me so excited I could scream a little! This is by far my favorite DAMY Dessert to date.

This dessert is perfection. This Caramel Blondie Brownie Cheesecake is the perfect combination of sweet, salty, creamy and rich. This recipe is divine! You will never believe this is a raw vegan recipe.

We start off with the bottom layer being a raw Blondie Brownie. This is a sweet yet slightly salty flavor. On top it is covered by a layer of raw tangy creamy cheesecake. To top this cheesecake off we layer on our beautiful caramel.

I’m telling you this recipe is heaven and you must make it! If it is time for a treat, an event or an occasion this weekend I highly recommend it. It’s easy and I can’t express how orgasmic these flavors are (yea I said it!).

Love caramel? Check out these great Fall Recipes:

This Caramel Blondie Brownie Cheesecake recipe is gluten free, vegan, dairy free, raw, simple and my favorite DAMY Health Dessert recipe of all time!
Caramel Blondie Brownie Cheesecake

Caramel Blondie Brownie Cheesecake (Vegan/Raw)

Rating: 51

Prep Time: 15 minutes

Yield: 1 8 Inch Caramel Blondie Brownie Cheesecake (8 Slices)

Caramel Blondie Brownie Cheesecake (Vegan/Raw)


    Blondie Brownie Ingredients:
  • 1 Cup Slivered Almonds
  • 1 Cup Walnuts
  • 1 Cup Pitted Dates (Super Fresh or Pre-Soaked)
  • 1/4 Tsp Sea Salt
  • 1 Tsp Vanilla Extract
  • Cheesecake Layer Ingredients:
  • 3 Cups Pre-Soaked Cashews (I soak mine for 3 hours)
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Coconut Sap (Maple Syrup or Agave)
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
  • Caramel Topping Ingredients:
  • 1 Cup Pre-Soaked Pitted Dates (***It is a must to soak these for at least 3 hours)
  • 3 Tbsp Coconut Sap (Maple Syrup or Agave)
  • 2 Tbsp Natural Almond Butter
  • 1/4 Tsp Sea Salt
  • 2 Tbsp Coconut Oil
  • 1 1/2 Tsp Vanilla Extract


  1. Add all Blondie Brownie ingredients to your food processor and pulse until blended with still some nut texture left over.
  2. Spray your 8-inch spring-form pan with healthy non-stick cooking oil.
  3. Spread out dough evenly to cover the entire bottom of the pan.
  4. Add your Cheesecake Layer ingredients to your food processor and blend until completely smooth (stopping to scrape down the sides).
  5. Spread evenly over your Blondie crust.
  6. Place in the freezer for at least 3 hours.
  7. Place your Caramel Sauce ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  8. Remove cheesecake from the freezer.
  9. Place your cheese cake on a serving pan.
  10. Spread your caramel sauce evenly over your your cheese cake.
  11. Cut into slices, serve and enjoy!

DAMY Members - 1 Serving is a great treat option!

Vegan Caramel Blondie Brownie Cheesecake
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The best Caramel Blondie Brownie Cheesecake
Raw Caramel Blondie Brownie Cheesecake
Caramel Blondie Brownie Cheesecake
Amazing Raw Vegan Cheesecake

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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  • Shannon Korczynski

    Have you ever tried fresh ground cashew butter in a recipe? I am saving for a high powered blender and my processor just doesnt give a smooth consistency to the cashew filling. thanks!

    • Amy Layne

      Hey Shannon! I haven’t in this recipe but I have used the butter in many other recipes. I can not say that the flavour will be the exact same but it will be very close! I am sure it will still turn out great!!!

  • Beth Ann

    This is another amazing dessert. It was super quick and easy and my husband said it tasted like a dessert that would cost big bucks in a fancy restaurant. LOVE it!

    • Amy Layne

      Hey Beth Ann! I am so happy to hear you made this recipe and loved it! I am really proud of this recipe and have to say it is one of my all time favorites!! Thank you for the love!!!

  • patricia

    Love your website, and your recipes, but i went to print this, and it printed 15 pages of pictures, comments, blank space and ads… You should look into using a print style sheet that would elimiate that and print a nicely formatted recipe with one or two pictures!

    • Amy Layne

      Hey Patricia! We do have a print feature on all the posts. At the bottom of each post you will see a printer on the bottom left. There you can decide what to print in the post. There are options to just print the recipe alone. It works great.

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  • Blitheone

    Can this be made into ‘bites’? I’d like to make this to keep in the freezer for healthy treats since I’m the only one who’ll be eating it :-) I just wanted to be sure the caramel topping can be placed in the freezer as well.

    • Amy Layne

      Yes! You sure can! Enjoy :)

      • Blitheone

        Thank you so much :-)

  • Faye Nickel

    Are there any special instructions to soaking the cashews or dates?

    • Amy Layne

      Hey Faye! I soak my cashews for 2-3 hours. Just in a container in my kitchen. The dates I always have soaking in my fridge because I use them so often. It is all very simple. Just soak them in water and drain before using. Some say that soaking the cashews past 4 hours makes them bitter so watch out for that. I hope you had a great weekend!

      • Faye Nickel

        Thanks for the reply! I definitely want to try this recipe this weekend! I am completely addicted to your site! You have inspired me to cook healthier for my family and experiment with old recipes to make them a healthier version. Thanks!!

  • Shari

    I don’t have a spring-form pan. Would I be able to use a muffin pan to make mini versions of this instead? (This also allows me to bring some to work so I don’t stuff it all in my own face. haha)

    • Amy Layne

      Sure! Go for it :) just make sure to use silicon liners or a non-stick cooking spray. Enjoy :)

  • Dannette C. Key

    I am a bit confused, the recipe says to soak the cashews overnight, yet in the comments you say to soak 3-4 hours and going over 4 hours can cause them to be bitter….I desperately want to try out this recipe so am hping you can clarify this for me. Thanks.

    • Amy Layne

      I have never had my cashews go bitter but some say they do so to be safe soak the for 3 hours and use them then :)

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  • Autumn

    Is there caloric information for this recipe? I am making it tomorrow! Beautiful, recipe!!

  • Kelly

    About how many dates do you need for a cup? Is it a cup of whole dates or chopped?

    • Amy Layne

      Just 1 cup packed with dates that have been pitted.

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  • Jordan

    Crucial to specify which type of dates to use- I made this with very soft fresh medjool dates (with pits) but followed instructions and soaked- bug mistake! I had to redo the crust using unsmoked medjools (perfect) and then had the same problem with the topping- way too soft, not caramel like at all. I’ll be sadly eating this without a topping until I can go buy more soft dates and remake topping so it will be sticky and delicious the way I’m assuming it was meant to be.

    • Jordan

      haha! Clearly I meant *big- silly iPad typing…

      • Howdy

        I never had smoked or medjools. Interesting! ;o)

    • Amy Layne

      Hey Jordan. To firm up the topping all you have to do it stick it in the freezer. The texture will firm.

      • Jordan

        Thanks! I will give this a try ~ Sorry about the cranky post- I was having a moment and usually don’t let myself post in frustration! It was really quite a lovely dessert :)

  • Sim Hui Ting

    What other ingredient can I use to substitute cashews? Walnuts? My brother is allergic to cashews!

  • Arlene Blanchar

    Just made this tonight for my husband’s birthday. It was delish! Very very sweet so only need a sliver (and I have a sweet tooth). Would’ve been thicker but I didn’t have an 8′ pan. Also added some cocoa powder to the caramel topping, turned out well. Simply amazing dessert and a breeze to make! Waaaay easier than the conventional cheesecakes I used to make :) Thank you so much!

    • Amy Layne

      So glad you loved it! Thanks so much for sharing your picture! It looks awesome!

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  • Amy

    where do you store it afterwards? Fridge? Freezer?

    • Amy Layne

      Freezer is best :) Enjoy!

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  • Koby

    I made this today for my sons birthday and it was absolutely delish!! Although after bragging about how healthy it was, I found some were less inclined to try it. Next time I won’t say anything until after they devour it. But for this time…more for me!! Btw- I have no idea how you are suppose to stop at one slice!!!

    • Amy Layne

      Thank you so much for sharing! This is one of my all time favourite recipes! So glad you made it and loved it!!!

  • Marie Pettersson

    Would love to try this however I don’t have almond butter.. Is it going to work using pb instead regarding the taste?

    Thank you!

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