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easy vegan caramel cheesecake

Vegan Salted Caramel Cheesecake Recipe

If you’re craving a creamy, decadent dessert that’s completely plant-based, this Vegan Salted Caramel Cheesecake is the answer.
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Ingredients Method

Ingredients
  

Graham Cracker Crust
  • 280 g graham crackers or Biscoff cookies about 2 cups
  • 5 tbsp vegan butter, melted
Caramel Cheesecake Batter
  • 36 oz vegan cream cheese, room temperature about 4 ½ cups
  • 1 cup vegan heavy cream, room temperature 240 mL
  • 1 cup granulated sugar 200 g
  • 7 tbsp cornstarch 70 g
  • ½ cup dairy-free yogurt or vegan sour cream, room temperature 120 g
  • ½ cup vegan salted caramel 120 g
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
Optional Topping
  • 1 tsp flaky sea salt

Method
 

Prepare the Graham Cracker Crust
  1. Start by making the crust. Crush the graham crackers or Biscoff cookies into fine crumbs using a food processor.
  2. If you don’t have one, place the cookies in a sealed plastic bag and crush them with a rolling pin.
  3. Transfer the crumbs to a mixing bowl and pour the melted vegan butter over them. Stir until the mixture resembles wet sand.
  4. 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.
  5. Place the pan in the fridge to chill while you prepare the cheesecake batter.
Mix the Cheesecake Batter
  1. 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.
  2. 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.
Assemble the Cheesecake
  1. 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.
  2. 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.
Chill the Cheesecake
  1. 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.
Serve and Enjoy
  1. 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.
  2. Slice the cheesecake using a clean knife, wiping it between cuts for neat servings. Serve chilled and savor every bite of this indulgent treat.