Vegan Toffee Popcorn Cheesecake (No-Bake)

This vegan toffee popcorn cheesecake is no-bake and surprisingly easy to make. A creamy salted caramel cheesecake with coconut cream frosting, caramel sauce and toffee popcorn.
Prep Time: 45 minutes
Cook Time: 6 hours
Total Time: 6 hours 45 minutes
5 from 1 vote
white cheesecake with caramel drizzle topped with popcorn.

If you’ve been following this blog for a while, you’ll probably have noticed a reoccurring theme that is salted caramel! It’s definitely my go to for lots of different desserts.

While browsing Pinterest I came across a few different baked cakes which were topped with salted caramel popcorn, so that was my cue to try out a no-bake version with vegan-friendly ingredients.

This cake was definitely a hit with everyone at home. There’s something about toffee, salted caramel and popcorn that make them a combination to die for. The crunch of the popcorn is perfect in contrast to the creamy consistency of the cheesecake.

Vegan and dairy-free salted caramel popcorn cheesecake



The base for the cake is mainly made with rolled oats, and a few other ingredients to help bind them into a biscuit layer.

Adding a drop of water and milled linseed not only adds to the nutritional value of the cake, but also acts as a binding agent which helps the crust to hold it’s form and not get too crumbly.

I also used some peanut butter for binding, but feel free to use another nut butter if you have an allergy or preference. You could also try tahini if you have it to hand as this is great for salted caramel/toffee flavoured desserts.


The filling for the cake is a creamy, airy salted caramel cheesecake which is based on soaked cashews. The date syrup is optional, but it adds to the depth of the caramel flavour and colour of the cheesecake.

I usually stick to sweetening cheesecakes with maple syrup, but for this cake I added dates for an extra caramel-y flavour. The soaked medjool dates together with the soaked cashews help to create a really creamy consistency while being firm enough for the cake to hold its shape.


The frosting for the cake is completely optional, but very delicious and definitely adds to the overall aesthetics! The recipe for the frosting is a simple vanilla bean coconut cream. I’d recommend making the frosting once you place the cheesecake in the freezer to set. This is because the coconut cream becomes set and easier to work with if it’s been chilled for a few hours.

When icing the cake, it’s important to add a thick layer of the coconut cream before attempting to smooth it out with your pallet knife. Remember, the cheesecake will still be frozen when you ice it, so if the layer of cream is too thin, the frosting will also become frozen and it will be very difficult to try and spread it out!

After applying a thick layer of the coconut frosting to all sides and the top of the cake, use your pallet knife to even it out in upward motions, and then carefully go around the sides of the cake horizontally for a smooth finish.


Quite possibly the best part of this cake, and also the simplest to make! The sticky sweet salted caramel sauce is made with cashew butter, maple syrup, vanilla bean paste, sea salt, oat milk and date syrup. These ingredients are simply whisked together to form a delicious caramel sauce, that’s also a lot healthier than regular caramel which is often based on refined white sugar.

Lastly, the cake is topped with toffee popcorn which gives a beautiful crunch and pairs so well with the creamy consistency of the cheesecake. I used a brand called propercorn, who do a vegan-friendly sweet and salty popcorn (be sure to check the labels as I’m not sure if their entire range is suitable for vegans). You can also use lightly salted popcorn, or even make your own popcorn and toss it in some of the homemade caramel sauce before placing it on top of the cake.

Vegan and dairy-free salted caramel popcorn cheesecake


  • Plant-based and vegan-friendly
  • Ideal for occasions
  • Easy to make
  • Refined sugar-free
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products

white cheesecake with caramel drizzle topped with popcorn.

Vegan Toffee Popcorn Cheesecake (No-Bake)

5 from 1 vote
A creamy salted caramel cheesecake with coconut cream frosting, caramel sauce and toffee popcorn. This cake is no-bake, dairy-free and vegan-friendly.
Prep Time 45 mins
Cook Time 6 hrs
Total Time 6 hrs 45 mins


  • 6" cake tin with removable base



  • 1 ½ cups rolled oats
  • 2 tbsp milled flaxseed
  • ¼ tsp sea salt
  • 2 tbsp peanut butter
  • 2 tbsp coconut oil solid
  • 1 tbsp maple syrup
  • 1 tbsp water


  • 2 cups soaked cashews see notes
  • 6 soaked medjool dates see notes
  • 1 400ml can chilled coconut milk see notes
  • 2 tbsp coconut oil solid
  • 1 tsp vanilla bean paste
  • ½ cup maple syrup
  • tsp sea salt
  • 2 tbsp date syrup optional


  • 2 400ml cans chilled coconut milk see notes
  • 1 tbsp maple syrup
  • ½ tsp vanilla bean paste


  • 5 tbsp cashew butter
  • 5 tbsp maple syrup
  • ½ tsp vanilla bean paste
  • 1 tsp date syrup
  • 2 tbsp oat milk
  • ¼ tsp sea salt
  • 1 cup vegan-friendly popcorn either toffee popcorn or lightly salted will work


  • To make the crust, add the rolled oats, milled flaxseed and salt to a food processor and blitz to a crumb consistency.
  • Add the peanut butter, coconut oil, maple syrup and water and blend again for a couple of minutes until the mixture sticks together between your fingers.
  • Line your cake tin with parchment paper and press the crust mixture into the bottom of a tin using a flat bottomed glass to even out the surface.
  • For the filling, add all of the ingredients to a high speed blender and blitz for a few minutes until completely smooth.
  • Pour the cheesecake mixture into the cake tin and gently tap the tin on your work surface to help knock out any air bubbles.
  • Place the cake in the freezer to set for a minimum of 6 hours, or overnight if possible.
  • Meanwhile, add the coconut milk, maple syrup and vanilla bean paste to a large bowl and whisk until smooth to make the cream frosting.
  • Transfer the frosting to a piping bag fitted with a star nozzle and place in the fridge until ready to frost the cake.
  • Once the cake is completely set, carefully remove it from the cake tin whilst still frozen.
  • Pipe the cream evenly over the top and side surfaces of the cake and use a pallet knife to smooth out the frosting.
  • To make the sauce for the topping add the cashew butter, maple syrup, vanilla bean paste, date syrup, oat milk and sea salt to a bowl and whisk until smooth.
  • Gently pour the caramel on top of the cake, carefully easing it over the edges for a drip effect.
  • Top with salted caramel and serve.
  • This cake will store well in the fridge in an airtight container for 3-4 days.


  • Soaked cashews - soak 2 cups (200g) dry cashews in water for 4 hours, rinse clean and drain. Alternatively, soak with boiling water for 1 hour.
  • Soaked medjool dates - soak in boiling water for 1 hour, rinse and drain.
  • Chilled coconut milk - refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can, discard the liquid. 
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