• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie World Recipes
  • About
  • Recipes
    • Breakfast
    • Meals
    • Desserts
    • Side Dish
    • Homemade Sauces and Jams
    • Holiday Specials
  • Contact
  • Social
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Social
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Social
    • Instagram
    • Pinterest
    • TikTok
  • ×
    • vanilla ice cream bar covered in chocolate with a little bit of caramel sauce
      Vegan Ice Cream Recipe (Dairy-Free, Vanilla Flavored)
    • dipping a piece of bread in a bowl of spinach dip
      Dairy Free Spinach Dip Recipe (Vegan, with Artichoke)
    • a piece of vegan lemon bar with a slice cut into it
      Vegan Lemon Bar Recipe (Gluten-Free, Starbucks Inspired)
    • a vegan chocolate muffin
      Best Vegan Chocolate Muffin Recipe (Double Chocolate)
    • a jumbo vegan copycat Starbucks blueberry muffin
      Starbucks Blueberry Muffins Recipe (The Best Copycat Muffins)
    • vegan cottage cheese on a slice of avocado toast
      The Best Easy & Quick Vegan Cottage Cheese Recipe
    • vegan crepes on a plate
      Vegan Crepe Recipe
    • vegan key lime pie on a plate
      The Best Vegan Key Lime Pie Recipe (Easy, No-Bake)
    • hands holding a slice of vegan blueberry cake
      Vegan Blueberry Cake Recipe (Easy, Lemon Flavored)
    • roasted beet hummus on a plate topped with vegan feta, fresh parsley, and sesame seeds
      Homemade Roasted Beet Hummus Recipe (Vegan)
    • vegan french toast casserole slice on a plate topped with berries
      Vegan French Toast Casserole (Easy, with Overnight Option)
    • vegan lemon cupcake on a plate
      Vegan Lemon Cupcakes Recipe (Easy & Fluffy)

    Home » Recipes » Desserts

    Salted Caramel Cheesecake Recipe

    Published: Dec 24, 2022 · Modified: Jun 6, 2023 by Gaby Dimova · This post may contain affiliate links · 2 Comments

    249 shares
    • Share
    • Tweet
    Jump to Recipe

    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.

    slice of salted caramel cheesecake on a plate

    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.

    slicing into a salted caramel cheesecake

    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.
    closeup of a bite of salted caramel cheesecake

    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. 

    adding vegan butter to a food processor with biscoff cookies
    adding graham cracker crumbs to a springform pan
    pressing down the graham cracker crust of a salted caramel cheesecake

    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. 

    pressing the water out of a block of tofu
    cutting a block of tofu into cubes

    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. 

    salted caramel cheesecake ingredients in a food processor
    pouring the filling of a salted caramel cheesecake into a springform pan
    smoothing out the top of a salted caramel 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.

    covering a salted caramel cheesecake in foil
    salted caramel cheesecake in a waterbath

    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.

    adding coconut cream to a pan
    adding coconut sugar to a pan
    adding cornstarch in a pan over salted caramel sauce

    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. 

    pouring salted caramel on top of a salted caramel cheesecake
    a slice of salted caramel cheesecake

    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

    • pumpkin cheesecake
    • ube cheesecake
    • mini cheesecake bites
    • blueberry cheesecake
    a slice of salted caramel cheesecake

    Salted Caramel Cheesecake Recipe

    Gaby Dimova
    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.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 214 kcal

    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

    Calories: 214kcalCarbohydrates: 21gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 139mgPotassium: 90mgFiber: 1gSugar: 13gVitamin A: 156IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Keyword salted caramel cheesecake
    Tried this recipe?Let us know how it was!

    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.

    More Desserts

    • overhead shot of vegan black bean brownie in a skillet with ice cream and caramel sauce on top
      Vegan Black Bean Brownie Recipe
    • a closeup of a vegan chocolate covered strawberry
      Vegan Chocolate Covered Strawberries Recipe
    • a pink sprinkled dairy free sugar cookie
      Dairy Free Sugar Cookie Recipe
    • a slice of double chocolate banana bread
      Double Chocolate Banana Bread Recipe
    249 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jocelyn

      January 02, 2023 at 5:00 pm

      5 stars
      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.

      Reply
      • Gaby Dimova

        January 06, 2023 at 12:54 pm

        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 🙂

        Reply

    Primary Sidebar

    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

    More about me →

    Popular

    • baked oatmeal eye level view with apples on top
      Apple Baked Oats
    • a bowl of chocolate blended overnight oats
      Chocolate Blended Overnight Oats
    • hands holding a protein bar with a bite into it
      Protein Bar Recipe (no bake, with protein powder)
    • chocolate pancakes
      Chocolate Protein Pancakes with Chocolate Sauce
    • hand holding raspberry bars
      Raspberry Oatmeal Bars (Vegan & Gluten Free)
    • buddha bowl with peanut sauce
      Buddha Bowl Peanut Sauce
    • closeup of a granola cup
      Granola Cups
    • vegan tortilla wrap
      Vegan Tortilla Wrap

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Veggie World Recipes