Name: Salted Caramel Cheesecake Recipe
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
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; 1/2 cup sugar (I used white granulated sugar); 1/4 cup cornstarch; 1 tsp lemon zest; 2 tsp lemon juice; 2 tsp vanilla; 1/4 tsp salt; 150 grams of a vegan plain cookie (I used Biscoff cookies); 3 1/2 tbsp vegan butter (50 g); 1/3 cup coconut cream; 1/2 cup coconut sugar; 3 tbsp cornstarch; 1/4 tsp vanilla; 1/4 tsp sea salt

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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

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

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

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.

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

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

Gaby Dimova

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 35

Cook Time 1

Total Time 1 35

Course Dessert

Cuisine American

Servings 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)