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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/easy-vegan-salted-caramel-cheesecake-recipe/