If you’re craving a creamy, decadent dessert that’s completely plant-based, this Vegan Salted Caramel Cheesecake is the answer.
With a luscious caramel swirl, rich cream cheese filling, and a buttery graham cracker crust, this no-bake cheesecake will impress even the pickiest dessert lovers.
Ingredients
For the Vegan Caramel Sauce:
Prepare 1 batch of your favorite vegan caramel sauce before beginning. It’s used in both the batter and as an optional topping.
Graham Cracker Crust:
- 280 g (about 2 cups) graham crackers or Biscoff cookies
- 5 tbsp vegan butter, melted
Caramel Cheesecake Batter:
- 36 oz (about 4 ½ cups) vegan cream cheese, room temperature
- 1 cup (240 mL) vegan heavy cream, room temperature
- 1 cup (200 g) granulated sugar
- 7 tbsp (70 g) cornstarch
- ½ cup (120 g) dairy-free yogurt or vegan sour cream, room temperature
- ½ cup (120 g) vegan salted caramel
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
Optional Topping:
- 1 tsp flaky sea salt
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
Start by making the crust. Crush the graham crackers or Biscoff cookies into fine crumbs using a food processor.
If you don’t have one, place the cookies in a sealed plastic bag and crush them with a rolling pin.
Transfer the crumbs to a mixing bowl and pour the melted vegan butter over them. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a springform pan, creating a firm and level crust. Use the back of a spoon or the bottom of a glass to compact it.
Place the pan in the fridge to chill while you prepare the cheesecake batter.
2. Mix the Cheesecake Batter
In a large mixing bowl, combine the vegan cream cheese and granulated sugar. Use a hand mixer or stand mixer on medium speed to beat the mixture until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
Add the vegan heavy cream, cornstarch, yogurt (or sour cream), vegan salted caramel, vanilla extract, and vanilla bean paste. Continue mixing until all ingredients are fully incorporated and the batter is smooth. This step is crucial for achieving that creamy, cheesecake texture.
3. Assemble the Cheesecake
Take the chilled crust out of the fridge. Pour half of the cheesecake batter over the crust, spreading it out evenly with a spatula. Add a few dollops of the vegan caramel sauce on top of the batter and swirl it gently with a toothpick or skewer to create a marbled effect.
Pour the remaining batter over the swirled layer, spreading it evenly. If desired, add a few more caramel dollops on top and repeat the swirling process for a decorative finish.
4. Chill the Cheesecake
Cover the cheesecake with aluminum foil or plastic wrap, ensuring the surface doesn’t touch the top. Place it in the fridge to chill for at least 6 hours, though overnight chilling gives the best results. This allows the cheesecake to set completely.
5. Serve and Enjoy
Once the cheesecake has fully set, carefully remove it from the springform pan. For a finishing touch, drizzle more vegan caramel sauce on top and sprinkle flaky sea salt over the surface. This elevates the dessert with a perfect balance of sweet and salty flavors.
Slice the cheesecake using a clean knife, wiping it between cuts for neat servings. Serve chilled and savor every bite of this indulgent treat.
Pro Tips for Perfect Cheesecake
- Room Temperature Ingredients: Use room-temperature vegan cream cheese, yogurt, and heavy cream to ensure a smooth batter. Cold ingredients can cause lumps.
- Don’t Rush the Chill Time: Allowing the cheesecake to set for several hours is non-negotiable. Rushing this step will result in a runny texture.
- Use High-Quality Caramel: A good vegan caramel sauce is key to achieving that rich, buttery flavor. If making it from scratch, opt for coconut milk or cashew butter as a base for creaminess.
- Customize the Base: While graham crackers or Biscoff cookies work beautifully, you can experiment with crushed Oreos or gluten-free cookies for a different flavor profile.
- Decorate Creatively: Besides caramel and sea salt, try topping the cheesecake with roasted nuts, chocolate shavings, or even fresh berries for extra flair.
Why You’ll Love This Vegan Cheesecake
This cheesecake combines the best of all worlds. The buttery crust provides the perfect base for a rich, velvety filling, while the caramel swirl and sea salt add depth to every bite. It’s indulgent yet completely plant-based, making it perfect for vegans and non-vegans alike. Whether it’s a special occasion or just a weeknight dessert, this no-bake recipe comes together with minimal effort and maximum flavor.
Storage Instructions
If you have leftovers (highly unlikely!), store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge before serving
Conclusion
This Vegan Salted Caramel Cheesecake proves that plant-based desserts can be just as decadent and satisfying as traditional ones.
With a smooth, creamy filling and a delightful caramel swirl, this no-bake treat will quickly become a favorite in your household.
Whether you’re serving it to guests or enjoying it yourself, this dessert delivers on taste, texture, and presentation.
