No-Bake Salted Caramel Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
