This vegan salted caramel cheesecake is the perfect marriage of salty and sweet. The flavour combination is irresistible, and the creamy texture will impress even the biggest dairy lovers!
This recipe is easy to follow and creates a baked cheesecake that everyone will enjoy. Serve it at your next party or gathering, or just make it as a special treat for yourself!
This vegan cheesecake is made with a biscuit base and a cashew, vegan cream cheese, and coconut cream filling for that perfect balance of textures and flavours to resemble a traditional cheesecake. It’s drizzled with a decadently rich and gooey salted caramel sauce to take it to the next level.
Using vegan cream cheese in a cheesecake recipe
My recipe taste testers gave this cake a massive thumbs up and were impressed by how I managed to get traditional cheesecake flavours in a dairy-free cheesecake.
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The secret is to use good-quality vegan cream cheese. This really helps to make the perfect baked vegan cheesecake. I’ve used the Tofutti ‘Better Than Cream Cheese’, however, I’ve heard many others have success with Kite Hill and Miyoko’s cream cheese substitutes as well. Let me know in the comments below if you try a different brand and how it turned out!
Using just cashews, coconut cream and coconut oil for me doesn’t yield a great baked cheesecake. The flavours and texture just don’t match its non-vegan counterparts.
So, for the best results and mind-blowing flavour, trust me on this, vegan cream cheese is the way to go.
The salted caramel topping
I’ve created a quick and easy caramel for this recipe that doesn’t take much effort or time to put together. All you need is brown sugar, vegan butter, coconut cream, vanilla extract, and salt.
No need to stand over the stove mixing it for 30 minutes or wait for the sugar to caramelize on its own first. You just add the sugar, butter and coconut cream together, stir it for 5-6 minutes until it thickens, then turn it off and add the vanilla extract and salt. Stir and let it cool. As simple as that!
Keep in mind that the caramel will thicken as it cools. I like to make it the day before I serve it and let it chill in the fridge overnight to create a decadent drizzling caramel to finish off the creamy cheesecake.
Kitchen tools needed to make this vegan salted caramel cheesecake
The tools that you’ll need to craft this recipe:
- 8-inch springform cake tin
- Unbleached parchment paper
- Food processor (for the base)
- High-speed blender (for the filling)
- Silicone spatula
- Small saucepan
- Measuring cups and spoons
- Small bowl (to soak the cashews)
Tips for getting the best results
This cake is pretty straightforward to create, but here are a few tips to make it that little bit easier to get the best results possible.
- If you don’t like cashews or are allergic to them, you can use macadamia nuts in their place. Keep in mind that I haven’t personally tried this option.
- It’s best to use a high-speed blender for this recipe because you want the smoothest, creamiest cheesecake filling possible.
- This cake is best made the day before you’d like to serve it (or even two) so that it has time to cool in the oven and set nicely in the fridge. It’s important not to skip this step.
- Don’t try and substitute the vegan cream cheese. Trust me, I have tried it, and the result is nowhere near the creamy, smooth and “cheesy” flavour that a proper cheesecake should be.
- The reason you leave the cake in the oven to cool is that it prevents the top from cracking.
- You can swap the digestive biscuit to a biscuit of choice for this. Graham crackers and biscoff also work great.
- To make it gluten-free, swap out for gluten-free biscuit of choice.
- This cake will keep in the fridge for up to 5 days in an airtight container.
- The caramel with thicken as it cools so don’t worry if it looks a little thin once you’ve finished cooking it.
- Depending on the cream cheese that you use, you may be able to freeze it. I used Toffuti and would not recommend freezing it. The texture isn’t the same once thawed out.
An approachable vegan cheesecake recipe
The best thing about this cheesecake is that it’s super straightforward to make. No need to worry about thawing it out if it’s in the freezer or fridge before serving. It’s ready to slice and it can sit at room temperature comfortably, ideal for parties or get-togethers.
There’s also no need to cook it in a water bath like other cheesecake recipes- making it that little bit easier to whip up.
The creamy, rich cheesecake is topped with a delicious layer of salted caramel. If you’re looking for an easy and decadent dessert, this recipe is definitely for you!
Some other sweet recipes you’ll love:
- No-Bake Vegan Chocolate Mousse Cake
- Vegan Mango Cheesecake
- Baked Vegan Blueberry Cheesecake
- Almost Raw Vegan Passionfruit Cheesecake
- Vegan Cherry Strudel with Cream Cheese