This salted caramel cheesecake recipe is vegan and easily made gluten-free. It's made with a creamy cheesecake filling, a buttery graham cracker crust, and all topped off with a homemade caramel sauce. It's the perfect dessert for special occasions and it's made with ingredients easily found at your local grocery store.
Making this classic cheesecake recipe dairy-free and egg-free
This cheesecake is a little different than a classic cheesecake recipe because it's dairy free. In a traditional cheesecake, you would use sour cream, heavy cream or heavy whipping cream, egg yolk, and cream cheese, but we won't be needing any of those for this recipe. Instead, the base of the cheesecake is tofu.
Before you get scared off, you cannot taste the tofu in the recipe! Tofu actually has a neutral taste. It takes on whatever flavors and are added to it and it provides a thick and creamy base for this recipe. Not to mention that tofu is high in protein, giving this cheesecake a little healthy twist.
Additionally, in a traditional cheesecake recipe, you might use an electric mixer or a stand mixer with a paddle attachment, but since we have to blend the tofu to make it smooth and creamy, we will be using a food processor. If you don't have one, you can also use a high-speed blender instead.
I also include a salted caramel recipe in this post, which is also dairy-free and super easy to make. If you are not vegan, you can substitute store-bought caramel sauce. However, I have not yet found a good vegan substitute, which is why I made my own. Plus, I do think that homemade testes way better!
Finally, I made a super simple base for this recipe. I used plain vegan cookies and vegan butter to make it. I find that Biscoff cookies work great, and they are accidentally vegan. If you want to stick to a classic cheesecake base, you can use regular graham crackers instead.
What you'll need to make this salted caramel cheesecake recipe
Cheesecake Ingredients
- firm tofu
- coconut cream: coconut cream is the solid part that forms at the top of a can of coconut milk that has been refrigerated overnight.
- soaked cashews: soak the cashews in water overnight or in boiling water for at least an hour before making the recipe.
- granulated sugar: I used white sugar in order to keep the color of the cheesecake base light. However, you can use brown sugar or coconut sugar, if you prefer.
- cornstarch
- lemon zest
- lemon juice
- vanilla extract
- pinch of sea salt
Crust Ingredients
- vegan plain cookie: I used Biscoff cookies. You can also use vegan graham crackers.
- vegan butter
Caramel Topping Ingredients
- coconut cream
- coconut sugar: you can use regular white sugar or brown sugar, but I love using coconut sugar because the rich dark color is perfect for caramel. It also already has a delicious slight caramel taste to it.
- cornstarch
- vanilla extract
- sea salt
The full recipe including ratios and nutritional information is all in the recipe card at the bottom of this post. If you try and like this recipe, please feel free to leave a rating and review as it really helps (:
Equipment
- springform pan: I used a 9 inch springform pan.
- food processor: I used a Cuisinart food pressor, then also used my Nutribullet to get the cheesecake filling super creamy and smooth with no chunks.
How to make the cheesecake
Set the oven temperature to 350*F/ 175*C.
Start by creating the crust. To a food processor, add the cookies and melted vegan butter and pulse them together until you have a fine powder.
Line a springform pan (I used a 9" pan) with parchment paper and grease it with coconut oil.
Transfer the graham cracker crumbs from the food processor to the springform pan and press it in tightly to the bottom and the sides of the pan. Set the pan aside.
Now it's time to make the filling. Start by draining the extra water from the box of tofu and pressing the tofu to get rid of any extra water. Then cut the tofu into smaller pieces.
Make sure your food processor is clean, then add the tofu to it. Also add the coconut cream, sugar, soaked cashews, lemon zest and juice, vanilla, salt, and cornstarch. Blend on high speed for 4-5 minutes until the cheesecake filling is super creamy and smooth.
Note: coconut cream is what forms on top of a can of coconut milk when it has been refrigerated overnight. Make sure that you place your can of coconut milk in the fridge the night before making this recipe. Then when you open it in the morning, scoop out just the solid part that has formed at the top and measure out 1 cup. You should have exactly 1 cup if you use a standard 13.5 oz can.
Pour the cheesecake batter into the prepared pan on top of the cheesecake crust and gently slam the cheesecake on the counter so that you get rid of any air bubbles. Then use a wooden spoon or rubber spatula to create an even layer on top of the cheesecake.
I baked my cheesecake in a water bath in order to ensure that it bakes without any cracks on the top. Here is how to do this.
Use a large piece of aluminum foil to seal the bottom and sides of the springform pan. This is so that no water seeps into the pan.
Transfer the foil-wrapped springform pan to a slightly larger deep pan. Then fill the larger pan with hot water, rising about halfway up on the springform pan.
Bake the cheesecake for 50-60 minutes at 350*F/ 175*C.
I baked mine for exactly 55 minutes, but your oven might be different. Try not to open the oven door while you're baking the cheesecake.
You'll know the cheesecake is done when it's just a tiny bit jiggly right in the center, but the edges are golden brown in color.
Place the baked cheesecake on a wire rack and let the cheesecake cool at room temperature, then refrigerates at least for 6-8 hours. I like to leave mine overnight in the fridge.
Next, it's time to make the easy caramel sauce. To make it, add the coconut cream, sugar, vanilla, and salt to a medium saucepan over medium heat. Cook the mixture until it starts to boil. Make sure to constantly stir, otherwise, the caramel might burn.
When the caramel sauce is boiling, add in the cornstarch and whisk it in, making sure to break up all of the clumps.
Cook the sauce for 1-2 more minutes until the caramel starts to thicken. Then remove it from the heat.
Note: You can make the caramel sauce when making the cheesecake and refrigerate it overnight along with the cheesecake. Then in the morning, just reheat it back in the saucepan before adding it to the cheesecake, as it will harden in the fridge.
Alternatively, you can make the caramel sauce the next morning and pour it on the cheesecake right after you make it (give it at least 20 minutes to cool off at room temperature, so it's not boiling hot).
Once the cheesecake has hardened, pour the buttery caramel sauce on top of the cheesecake. I also added some flakey salt on the outer edge of the cake for decor.
If you want the caramel layer to be more solid, refrigerate the cheesecake for another 30 minutes or so after pouring the caramel on top, but if not, you can enjoy the cheesecake with some warm gooey caramel sauce on top!
Slice into your salted caramel cheesecake and enjoy🥰
Video
For more delicious cheesecake recipes and other decadent desserts, check out these other vegan ones
Salted Caramel Cheesecake Recipe
Equipment
- springform pan (I used a 9 inch pan)
- food processor (I used a Cuisinart food pressor, then also used my Nutribullet to get the cheesecake filling super creamy and smooth with no chunks)
Ingredients
Cheesecake Ingredients
- 1 package firm tofu 14 oz/ 400 g
- 1 cup coconut cream 220 g - the solid part that forms at the top of a can of coconut milk that has been refrigerated overnight
- 1 heaping cup of soaked cashews 150 g - soak the cashews in water overnight or in boiling water for at least an hour before making the recipe
- ½ cup sugar I used white granulated sugar
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- 2 teaspoon vanilla
- ¼ teaspoon salt
Crust Ingredients
- 150 grams of a vegan plain cookie I used Biscoff cookies
- 3 ½ tablespoon vegan butter 50 g
Caramel Ingredients
- ⅓ cup coconut cream
- ½ cup coconut sugar
- 3 tablespoon cornstarch
- ¼ teaspoon vanilla
- ¼ teaspoon sea salt
Instructions
- Start by creating the crust. To a food processor, add the cookies and melted vegan butter and pulse them together until you have a fine powder.
- Line a springform pan (I used a 9" pan) with parchment paper and grease it with coconut oil.
- Transfer the crust from the food processor to the springform pan and press it in tightly to the bottom and the sides of the pan. Set the pan aside.
- Now it's time to make the filling. Start by draining the extra water from the box of tofu and pressing the tofu to get rid of any extra water. Then cut the tofu into smaller pieces.
- Make sure your food processor is clean, then add the tofu to it. Also add the coconut cream, sugar, soaked cashews, lemon zest and juice, vanilla, salt, and cornstarch. Blend on high speed for 4-5 minutes until the cheesecake filling is super creamy and smooth.
- Pour the cheesecake filling on top of the crust and gently slam the cheesecake on the counter so that you get rid of any air bubbles. Also, use a spatula to smooth out the top of the cheesecake.
- I baked my cheesecake in a water bath in order to ensure that it bakes without any cracks on the top. Here is how to do this.
- Use a large piece of aluminum foil to wrap the bottom and sides of the springform pan. This is so that no water seeps into the pan.
- Transfer the foil-wrapped springform pan to a slightly larger deep pan. Then fill the larger pan with water, rising about halfway up on the springform pan.
- Bake the cheesecake for 50-60 minutes at 350*F/ 175*C.
- I baked mine for exactly 55 minutes, but your oven might be different. Try not to open the oven door while you're baking the cheesecake.
- You'll know the cheesecake is done when it's very slightly jiggly right in the center, but the edges are golden in color.
- Leave the cheesecake out at room temperature until it fully cools, then refrigerates at least for 6-8 hours. I like to leave mine overnight in the fridge.
- To make the salted caramel top layer, add the coconut cream, sugar, vanilla, and salt to a small saucepan over medium heat. Cook the mixture until it starts to boil. Make sure to constantly stir, otherwise, the caramel might burn.
- When the caramel sauce is boiling, add in the cornstarch and whisk it in, making sure to break up all of the clumps.
- Cook the sauce for 1-2 more minutes until the caramel starts to thicken. Then remove it from the heat.
- Alternatively, you can make the caramel sauce the next morning and pour it on the cheesecake right after you make it (give it at least 20 minutes to cool off at room temperature, so it's not boiling hot).
- Once the cheesecake has hardened, pour the caramel sauce on top of the cheesecake. I also added some flakey salt on the outer edge of the cheesecake for decor.
- If you want the caramel layer to be more solid, refrigerate the cheesecake for another 30 minutes or so after pouring the caramel on top, but if not, you can enjoy the cheesecake with some warm gooey caramel sauce on top!
- Slice into your salted caramel cheesecake and enjoy!
Video
Nutrition
How to store the cheesecake
To store the cheesecake, place it back in the springform pan and cover it with a layer of plastic wrap. Always store the cheesecake in the fridge.
Jocelyn
I liked this recipe! I made the cheesecake base exactly as instructed. For the crust I used oreo cookies! I didn’t make the caramel sauce due to lack of time. It was really good! I think I went overboard with the lemon zest because it had a more lemon-y taste than I’d expect from cheesecake. But the texture was on point! I think this is a great base recipe to play around with different flavors.
Gaby Dimova
I'm sooo happy to hear that you liked the recipe and the oreo base sounds INCREDIBLE! I'll have to try this next time 🙂