Easy Vegan Salted Caramel Cheesecake Recipe

Introduction

This easy vegan salted caramel cheesecake is a luscious dessert that combines creamy, tangy cheesecake with rich, homemade salted caramel. Perfect for special occasions or whenever you want a decadent plant-based treat.

Ingredients

• 1 batch vegan caramel sauce
• 280 g graham crackers or homemade graham crackers or Biscoff cookies
• 5 tbsp vegan butter, melted
• 36 ounces 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
• 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
• 1/2 cup (120 g) vegan salted caramel from caramel above
• 1 tbsp vanilla extract
• 1 tsp vanilla bean paste
• 1 tsp flaky sea salt

Instructions

1. Step 1: Line a 9-inch springform pan with parchment paper and grease the edges with a little cooking or coconut oil. Preheat the oven to 400°F (200°C).
2. Step 2: Prepare the vegan salted caramel sauce according to your recipe, then pour it into a square baking pan to cool quickly. Chill it in the fridge while you prepare the crust.
3. Step 3: Add the graham crackers or cookies to a food processor and pulse until finely ground. Add the melted vegan butter and pulse again until the mixture forms a wet crumb.
4. Step 4: Press the crumb mixture firmly into the bottom and up the sides of the prepared cheesecake pan. Bake the crust for 7–8 minutes to par-bake. Meanwhile, get started on the filling.
5. Step 5: In a large bowl or stand mixer, blend the vegan cream cheese and dairy-free yogurt or sour cream until smooth. Add sugar, vegan heavy cream, ½ cup of the salted caramel, vanilla extract, vanilla bean paste, and cornstarch. Mix thoroughly until smooth.
6. Step 6: Pour the cheesecake filling over the baked crust and smooth the top. Place the cheesecake pan on a separate baking sheet for easy handling.
7. Step 7: Lower the oven temperature to 350°F (175°C). Prepare a water bath by boiling 3 to 4 cups of water.
8. Step 8: Carefully pour the boiling water into a larger pan that will hold the cheesecake pan for the water bath. Be ready to move quickly to the next step.
9. Step 9: Place the water bath pan on the oven’s lower rack, then place the cheesecake on the middle rack. Bake for 55–65 minutes, until the top is lightly golden and the center is set but still slightly wobbly.
10. Step 10: Turn off the oven and leave the cheesecake inside with the door slightly open. Let it cool like this for 1 hour. The water in the bath should evaporate completely.
11. Step 11: Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Cover and transfer it to the fridge to chill for at least 4 hours or overnight.
12. Step 12: When ready to serve, spread the remaining salted caramel over the cheesecake and sprinkle with flaky sea salt. Slice and enjoy!

Tips & Variations

• Use Biscoff cookies instead of graham crackers for a spiced twist in the crust.
• Make sure all dairy-free ingredients are at room temperature to ensure a smooth, creamy filling.
• If you don’t have vanilla bean paste, you can use an additional teaspoon of vanilla extract.
• For extra richness, swirl some salted caramel through the filling before baking.

Storage

Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To serve, you can enjoy it cold or let slices sit at room temperature for 10–15 minutes for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath helps prevent cracks and keeps the cheesecake moist and creamy. While you can skip it, the texture may be less smooth and you risk cracking.

Is this cheesecake gluten-free?

It depends on your crust choice. Use gluten-free graham crackers or cookies to keep the recipe gluten-free.

Easy Vegan Salted Caramel Cheesecake Recipe

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★★★★★

4.6 from 56 reviews

This Easy Vegan Salted Caramel Cheesecake is a creamy, luscious dessert perfect for anyone craving a dairy-free treat. Featuring a crunchy graham cracker crust, smooth vegan cream cheese filling, and silky homemade salted caramel, this cheesecake is baked with a water bath for a perfect silky texture and finished with a sprinkle of flaky sea salt. Ideal for vegans and those seeking a decadent plant-based dessert.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 280 g graham crackers or homemade graham crackers or Biscoff cookies
• 5 tbsp vegan butter, melted

Cheesecake Filling

• 36 ounces 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
• 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
• 1/2 cup (120 g) vegan salted caramel sauce
• 1 tbsp vanilla extract
• 1 tsp vanilla bean paste

Salted Caramel Sauce

• 1 batch vegan caramel sauce (prepared separately as per caramel instructions)

Optional Toppings

• 1 tsp flaky sea salt

Instructions

1. Prep: Line a 9-inch springform pan with parchment paper and grease the edges lightly with cooking or coconut oil. Preheat your oven to 400°F (200°C).
2. Make the Caramel: Prepare the vegan salted caramel sauce following your caramel recipe instructions, then pour it into a square baking pan and refrigerate to cool quickly while you prepare the crust.
3. Make the Crust: Pulse the graham crackers or chosen cookies in a food processor to a fine crumb. Add melted vegan butter and pulse again until the mixture looks wet and holds together. Press this crumb mixture firmly into the bottom and up the sides of the cheesecake pan. Bake the crust for 7-8 minutes to par-bake.
4. Prepare the Filling: In a large food processor, stand mixer, or bowl with a hand mixer, beat together the vegan cream cheese and dairy-free yogurt until very smooth. Add sugar, vegan heavy cream, 1/2 cup of the vegan salted caramel, vanilla extract, vanilla bean paste, and cornstarch. Blend until fully combined and creamy.
5. Assemble Cheesecake: Pour the filling into the pre-baked crust and smooth the top evenly. Place the filled springform pan on a baking sheet for easy handling.
6. Reduce Oven Temperature: Lower oven temperature to 350°F (175°C).
7. Create Water Bath: Boil 3-4 cups of water. Place a separate baking sheet on the lower oven rack and carefully pour the boiling water into it to create a water bath.
8. Bake the Cheesecake: Place the cheesecake on the middle rack above the water bath and bake for 55-65 minutes, or until the top is lightly golden and the center is set but still slightly wobbly. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually. The water in the bath should evaporate completely during this time.
9. Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Then cover it and refrigerate for at least 4 hours, preferably overnight to fully set.
10. Serve: When ready to serve, top the cheesecake with the remaining vegan salted caramel and sprinkle with flaky sea salt. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• Use room temperature ingredients to ensure a smooth, creamy filling.
• Do not overbake the cheesecake; the center should remain slightly jiggly to avoid cracking.
• Allowing the cheesecake to cool slowly in the oven helps prevent cracks and ensures even baking.
• The water bath adds moisture and prevents the cheesecake from drying out or cracking.
• For best flavor, prepare the salted caramel sauce in advance and chill it before use.
• If you do not have vanilla bean paste, you can substitute with an extra 1 tsp vanilla extract.

Keywords: vegan salted caramel cheesecake, vegan cheesecake recipe, plant-based cheesecake, dairy free dessert, vegan caramel cheesecake