No-Bake Salted Caramel Cheesecakes Recipe

Introduction

No-bake salted caramel cheesecakes are a delightful treat that combines rich, creamy vegan filling with a crunchy biscuit base and a luscious homemade salted caramel sauce. These individual cheesecakes are perfect for impressing guests or indulging in a dairy-free dessert anytime.

Ingredients

• 100g coconut cream
• 20g dairy-free butter (e.g., Flora Plant Block)
• 100g caster sugar (golden caster sugar optional)
• Pinch of flakey sea salt
• 100g plain biscuits (gluten-free optional)
• 40g dairy-free butter (for base)
• 125g cashew nuts (soaked overnight)
• 250g vegan cream cheese
• 75g icing / powdered sugar
• 3 tablespoons Protein Works Salted Caramel Wondershake
• 50g coconut cream (additional for filling)
• 200g dairy-free whipping cream (e.g., The Coconut Collaborative Double Cream)
• Dairy-free white chocolate (for decoration)
• Edible gold glitter
• Vegan gold star sprinkles

Instructions

1. Step 1: Make the salted caramel sauce. Melt 20g of dairy-free butter in a saucepan over low to medium heat. Combine the melted butter with 100g coconut cream until smooth and set aside.
2. Step 2: In a medium saucepan, melt 100g caster sugar over medium-low heat, stirring constantly until smooth and slightly bubbling. Remove from heat and carefully pour in the butter and cream mixture. Stir immediately to combine and dissolve lumps. Add a pinch of flakey sea salt, pour into a heatproof jug, cool fully, then chill in the fridge overnight.
3. Step 3: Prepare the base by greasing a 6-hole loose base or push-up cookie cup tin with dairy-free butter. Melt 40g dairy-free butter and set aside. Blend 100g plain biscuits until fine, then mix with the melted butter until it resembles wet sand and holds shape when pressed.
4. Step 4: Press about 1.5 tablespoons of the biscuit mixture firmly into each tin. Set aside while preparing the filling.
5. Step 5: Drain soaked cashew nuts and blend with 250g vegan cream cheese, 75g icing sugar, 3 tablespoons Salted Caramel Wondershake, 50g coconut cream, and 1 tablespoon of the homemade caramel sauce. Blend on high for about 5 minutes until completely smooth, scraping down the sides as needed.
6. Step 6: Divide the filling evenly into the tins, tapping gently to remove air bubbles. Pipe a swirl of caramel sauce on top of each cheesecake and use a toothpick to create a marbled effect.
7. Step 7: Refrigerate overnight to set. To remove, freeze the cheesecakes for 15 minutes, then loosen edges with a knife and carefully push out the cheesecakes from the tins.
8. Step 8: Drizzle additional caramel sauce over each cheesecake. Whip 200g dairy-free whipping cream until it holds stiff peaks, then pipe a swirl on top.
9. Step 9: Decorate with vegan gold star sprinkles and chocolate stars made by piping melted dairy-free white chocolate onto greaseproof paper, freezing, and dusting with edible gold glitter. Serve and enjoy!

Tips & Variations

• Soak cashew nuts overnight or at least 4 hours to ensure a creamy, smooth filling.
• Use gluten-free plain biscuits for a gluten-free version.
• High-speed blenders work best for a silky cheesecake filling.
• Add a little extra coconut cream if the filling is too thick to blend smoothly.
• For a nut-free option, try substituting cashew nuts with silken tofu and adjust texture accordingly.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Rewhip topping if needed after thawing for the freshest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecakes without soaking cashew nuts overnight?

Soaking the cashew nuts softens them, which is essential for a smooth, creamy filling. If you’re short on time, soak in very hot water for at least 1-2 hours, but overnight is best.

Is there a substitute for the Protein Works Salted Caramel Wondershake?

You can replace it with caramel-flavored protein powder or omit it entirely. The homemade salted caramel sauce will still add plenty of flavor.

No-Bake Salted Caramel Cheesecakes Recipe

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Delight in these luscious No-Bake Salted Caramel Cheesecakes that combine a crunchy biscuit base with a creamy vegan cashew filling and a rich homemade salted caramel sauce. Topped with whipped dairy-free cream and festive edible decorations, these cheesecakes are perfect for a special occasion or an indulgent treat.

• Author: lina
• Prep Time: 20 minutes plus overnight soaking and chilling
• Cook Time: 15 minutes
• Total Time: Overnight plus 35 minutes active
• Yield: 6 individual cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Western-style
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salted Caramel Sauce

• 100g coconut cream
• 20g dairy-free butter (Flora Plant Block recommended)
• 100g caster sugar (golden caster sugar can be used)
• Pinch of flakey sea salt

Base

• 100g plain biscuits (gluten-free optional)
• 40g dairy-free butter

Cheesecake Filling

• 125g cashew nuts (soaked overnight in water)
• 250g vegan cream cheese
• 75g icing/powdered sugar
• 3 tablespoons Protein Works Salted Caramel Wondershake
• 50g coconut cream

Topping

• 200g dairy-free whipping cream (The Coconut Collaborative Double Cream recommended)
• Dairy-free white chocolate (for decoration)
• Edible gold glitter
• Vegan gold star sprinkles

Instructions

1. Make Salted Caramel Sauce: Place the dairy-free butter into a saucepan over low to medium heat and melt gently. Combine melted butter with coconut cream until smooth and set aside. In another saucepan, heat the caster sugar over medium/low heat, stirring constantly until melted with no lumps and slightly bubbling. Remove from heat, carefully pour in the butter and cream mixture (expect bubbling and spitting), stir to dissolve lumps, reheating gently if needed until smooth. Add flaked sea salt, transfer to a heatproof jug, cool completely, then chill overnight to thicken.
2. Prepare Biscuit Base: Grease a 6-hole loose/base push-up cookie cup tin with dairy-free butter. Melt dairy-free butter in a small saucepan over low heat, then transfer to a mixing bowl. Blend biscuits finely, combine with melted butter until mixture resembles wet sand and holds shape when pressed. Adjust by adding more crumbs or butter as needed. Press about 1½ tablespoons of mixture firmly into each tin’s base and set aside.
3. Make Cheesecake Filling: Drain soaked cashew nuts and blend with vegan cream cheese, icing sugar, Protein Works Salted Caramel Wondershake, coconut cream, and 1 tablespoon of homemade caramel sauce in a high-speed blender for about 5 minutes until very smooth. Add more coconut cream if mixture is too thick. Divide the filling evenly among the prepared bases, tapping tins to remove air bubbles.
4. Decorate Cheesecakes with Caramel: Fill a piping bag with remaining caramel sauce and pipe a swirl atop each cheesecake. Use a toothpick to create marbled swirls. Refrigerate overnight to set.
5. Remove Cheesecakes from Tins: Freeze tins for 15 minutes to firm up. Slide a knife around edges to loosen each cheesecake, then gently push out from the loose bases.
6. Final Decoration: Pour a small puddle of salted caramel sauce on top of each cheesecake. Whip the dairy-free whipping cream until it holds peaks using a stand or hand mixer. Pipe a swirl of whipped cream on each cheesecake using a medium star tip. Pipe dairy-free white chocolate stars on greaseproof paper, freeze them, and then dust with edible gold glitter. Garnish each cheesecake with these chocolate stars and vegan gold star sprinkles.
7. Serve and Enjoy: Present your beautifully decorated no-bake salted caramel cheesecakes chilled and enjoy the creamy, sweet, and salty flavors in every bite.

Notes

• The cashew nuts must be soaked overnight in water to soften for blending.
• Use a high-speed blender for the smoothest filling texture.
• If the biscuit base mixture is too wet or dry, adjust with more biscuit crumbs or melted butter accordingly for best texture.
• Be very careful when pouring the hot caramel mixture into the butter and cream as it bubbles and spits vigorously.
• Using a loose-bottomed tin helps with easier removal of cheesecakes after setting.
• The caramel sauce needs to be chilled overnight to thicken properly before using in the recipe.
• Dairy-free butter, cream cheese, and whipping cream are key to keeping this recipe vegan.
• Cream cheese alternatives and gluten-free biscuit options can be used to cater to dietary needs.

Keywords: no-bake cheesecake, salted caramel cheesecake, vegan dessert, dairy-free cheesecake, easy dessert, cashew cheesecake, gluten-free option