This No Bake Caramel Blackberry Cheesecake is the perfect solution for anyone that’s dairy free or vegan! It’s ultra creamy with a hing of tang very similar to classic cheesecakes, but it’s made with real food ingredients. It’s also gluten free and paleo as well as make ahead. With the fresh berries and caramel drizzle on top, it’s a showstopper perfect for any special occasion!
No bake cheesecakes are such an awesome dessert, especially for summertime. They’re one of my favorite things to bring along to family dinners, potlucks, or pretty much any type of celebration!
And since I’ve had so many requests for a dairy free cheesecake, I decided it was time to get serious about developing one. This cheesecake is not only decadent, but it’s also paleo, vegan, gluten & dairy free. This makes it the perfect thing to bring along to any gathering because it fits the bill on so many different dietary choices/needs.

The combination of blackberry and caramel has been one that I’ve been loving since our trip to Oregon a few years ago. We had these delicious caramel pots de creme with local blackberries at an Italian restaurant. That dessert obviously made such an impact on me, I’m still thinking about that delectable combo years later!

Now let’s jump in and make this No Bake Caramel Blackberry Cheesecake step by step!

Tip: Before you even start into the recipe, be sure and get those cashews soaking for the filling. They make the smoothest cheesecake filling when they’ve been soaked for 8 hours.
To make the crust for this cheesecake, you’ll pulse together nuts and Medjool dates. If you can’t have almonds and pecans called for in the recipe, simply sub in another type of nut, like a mix of cashews and brazil nuts.

The crust is done when it’s still slightly crumbly but it’s starting to clump together in the machine. From there, you pat it into a spring form pan lined with parchment paper. Then refrigerate it while you make the filling.

For the filling, it’s very important to soak the cashews before blending it because it makes a much smoother filling. I like to soak mine for 8 hours during the work day or overnight.
So if I’m making this on the weekend, I’ll soak the cashews overnight, and then finish the cheesecake in the morning. Or during a weekday, I’ll soak the cashews for 8-10 hours through the workday and finish the cheesecake in the evening.

You can use either a food processor or high powered blender for the filling. The high powered blender will give you a much smoother filling. As you can see in the above photo, the filling still has some texture to it. That’s because it’s the one I tried with the food processor. The food processor works well, but I think the blender works way better.

When the cheesecake is finished, it needs to set up for 3-4 hours in the freezer. This makes it a really great make ahead dessert because you can make it 1-2 weeks in advance. Simply let it sit in the refrigerator for about 60 minutes before topping with the berries and caramel for serving.

When you’re ready to serve this, top the cheesecake with fresh berries and drizzle with caramel sauce. It’s also fun to add edible fresh flowers if you have any around in your flower garden/herb garden. Just make sure they’re edible!

More dairy free & vegan dessert recipe inspiration:
- Cookie Dough Ice Cream Sandwiches
- Peanut Butter Banana Cream Pie
- Easiest Chocolate Avocado Mousse
- Healthy No Bake Chocolate Tart
- Strawberry Rhubarb Crisp

I really hope you enjoy this Caramel Blackberry Cheesecake! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! And for all my dessert recipes, head on over to the recipe index.
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No Bake Caramel Blackberry Cheesecake
- Total Time: 30 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This No Bake Caramel Blackberry Cheesecake is the perfect solution for anyone that’s dairy free or vegan! It’s ultra creamy with a hing of tang very similar to classic cheesecakes, but it’s made with real food ingredients. It’s also gluten free and paleo as well as make ahead. With the fresh berries and caramel drizzle on top, it’s a showstopper perfect for any special occasion!
Ingredients
Cheesecake Crust:
1 cup raw pecan pieces
1/2 cup raw almonds
8–9 Medjool dates, 5 ounces, pitted and quartered
1/2 Teaspoon ground cinnamon
Cheesecake Filling:
3 cups raw cashew pieces, soaked for 8 hours, and rinsed thoroughly
1/2 cup coconut cream, see notes
1/3–1/2 cup Grade A amber maple syrup, add to taste
1/2 Teaspoon almond extract
1/3 cup coconut oil, melted
1/4 cup freshly squeezed lemon juice
1 cup blackberries
Toppings:
1 recipe Double Coconut Caramel Sauce
2–3 cups blackberries
optional: edible purple flowers, see notes
Instructions
Line the bottom of a 9″ spring form pan with a circle of parchment paper.
Place all the ingredients for the crust into a food processor, and process until it starts to clump together in the machine, but is still a bit crumbly.
Pat the crust evenly into the bottom of the pan, and about 1/2″ up the sides. Place the crust into the refrigerator to chill while you make the filling.
Place all the ingredients for the filling into a high powered blender, and blend on low speeds until the filling is smooth, using the tamper to keep the mixture moving. This takes about 2 minutes.
Pour the filling over the crust, and cover the pan with plastic wrap. Freeze the cheesecake for at least 3-4 hours, or up to 2 weeks before serving.
When you’re ready to serve it, let it soften for at least 30 minutes on the counter. I like to let mine defrost for about 1 hour in the refrigerator for a more even texture. When you soften it on the counter the outer edges thaw but the middle is still frozen.
Top the softened cheesecake with the blackberries, optional edible flowers, and drizzle with caramel sauce. Slice and serve the cheesecake with any remaining berries and caramel sauce.
Notes
For the coconut cream, I skim off the hardened cream from the top of a can of coconut milk.
I used a combination for the edible flowers of Johnny Jump Ups which are a small edible pansy along with some alfalfa flowers and lavender flowers from my garden. Just be sure whatever you use is definitely edible and not poisonous.
- Prep Time: 30 mins
- Category: Dessert
- Method: Blender
- Cuisine: American
Maybe I’m missing it, but there are no instructions on how to make the caramel drizzle. Is that somewhere else?
The caramel sauce recipe is linked in the recipe card and you’ll find the instructions by clicking on the link. I’m also including it below in case something isn’t working on your end. I sure hope you enjoy it, and definitely let me know how it goes or if you have any more questions.
https://getinspiredeveryday.com/food/double-coconut-salted-caramel-sauce/
OK… so the blackberries and caramel oozing off of this ridiculously amazing cake is killing me. DROOL!
Thanks so much! 🙂
This looks incredible, amazing photography and a great no bake recipe too. Keeps it simple for me, thank you!
Thanks so much, I love no bake desserts to to keep it simple and not turn on the oven in the summer heat!
Oh my goodness this is gorgeous!!! What a beautiful cheesecake! My little one would get the biggest heart eyes looking at this, she loves blackberries. That color is so pretty!!!
I love blackberries too, and they do make the prettiest purple color in this cheesecake!