Easy Vegan Salted Caramel Cheesecake
Ingredients
- 1batch vegan caramel sauce
- 280 ggraham crackers or homemade graham crackers or biscoff cookies
- 5 tbspvegan butter
melted
- 36 ozvegan cream cheese
room temperature
- 1 cvegan heavy cream
room temperature
- 1 cgranulated sugar
- 7 tbspcornstarch
- ½ cdairy free yogurt or vegan sour cream
room temperature
- ½ cvegan salted caramel from caramel above
- 1 tbspvanilla extract
- 1 tspvanilla bean paste
- 1 tspflaky sea salt
Directions
- 1
Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. Preheat the oven to 400F.
- 2
Prepare the salted caramel per the instructions, and pour it into a square baking pan to cool more quickly. Set aside in the fridge while you make the crust.
- 3
Add the graham crackers or cookies to a food processor, and pulse until you reach a fine crumb. Then add in the melted vegan butter, and pulse again until you get a wet crumb. Press the cookie crumbs into the bottom of your cheesecake pan, working up the sides of the pan as well. Place the pan into the oven to bake for 7-8 minutes to par-bake. While the crust is baking, make the filling.
- 4
In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, cream together the cream cheese and dairy free yogurt until smooth. Add in the sugar, heavy vegan cream, caramel, vanilla extract and paste, and cornstarch. Cream together again until smooth. Pour the cheesecake filling into the springform pan, and smooth the top. Place the cheesecake pan onto a baking sheet (SEPARATE from the baking sheet used for the water bath- this cheesecake baking sheet just helps to transport the cheesecake to and from the oven).
- 5
Reduce the heat to 350F.
- 6
Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
- 7
Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake baking sheet onto the middle rackand quickly close the oven to bake for 55-65 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour with the door slightly cracked. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be wiggly. This is completely fine and should be that way. This cheesecake will not seem cooked at all when you first turn off the oven.
- 8
Turn OFF the oven, and crack the oven door. Allow the cheesecake to cool in the turned off oven for 1 hour.
- 9
Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then cover and place the cheesecake into the fridge to chill for 4 hours, or overnight.
- 10
When ready to serve, top with the remaining salted caramel, sprinkle with additional sea salt, and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.
Easy Vegan Salted Caramel Cheesecake
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About this Recipe
Craving the ultimate dessert that's both indulgent and entirely plant-based? This Easy Vegan Salted Caramel Cheesecake delivers an unbelievably rich, ultra-creamy experience that rivals any traditional cheesecake.
Why This Cheesecake Works
This recipe stands out for its masterful blend of textures and flavors, all while being completely dairy-free and egg-free. The secret lies in a lush, vanilla-infused cheesecake batter made with ample vegan cream cheese and vegan heavy cream, creating a silken texture that truly melts in your mouth. Coupled with a crisp, "buttery" graham cracker crumb base and topped with a thick, gooey salted caramel that pulls beautifully, it’s a showstopper.
What to Expect
Prepare for a dessert that’s truly extraordinary. You'll experience the delightful crunch of the graham cracker crust giving way to an incredibly smooth, decadent caramel vanilla cheesecake filling. Each bite is balanced by the sweet, deep notes of caramel and a hint of flaky sea salt, creating a complex flavor profile that keeps you coming back for more. This is a robust, substantial cheesecake, yet it feels light on the palate, offering a perfect harmony of sweetness and a touch of savory saltiness. It's a must-bake for anyone seeking a truly special vegan salted caramel cheesecake.
Customization & Variations
The crust is wonderfully versatile; while graham crackers are classic, you can easily swap them for homemade graham crackers or even Biscoff cookies for a unique spiced flavor. For the filling, if vegan heavy cream is hard to find, ensure your vegan cream cheese and dairy-free yogurt (or vegan sour cream) are at room temperature for the smoothest batter. You can also adjust the amount of flaky sea salt on top to your personal preference for that perfect sweet-and-salty balance.
Serving & Context
This stunning vegan caramel cheesecake is perfect for special occasions, holidays, or any time you want to impress. Serve it as the grand finale to a festive meal, allowing its elegance and decadent flavor to speak for itself. It’s rich enough to be the star dessert on its own.