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    Home » Recipes » Vegan No-Bake Recipes

    Published: Apr 9, 2023 · Modified: Oct 29, 2024 by DJ · This post may contain affiliate links · 5 Comments

    Vegan Salted Caramel Cheesecake (No-Bake & Gluten Free Option)

    Jump to Recipe Jump to Video Print Recipe

    This cheesecake recipe is one of my favorite ever. Say hello the my vegan salted caramel cheesecake which I have been making over and over again for a long time. This no-bake beauty consists of a buttery Gingernut base, a creamy classic cheesecake filling, as well as a sweet and salty caramel topping.

    The texture somewhat reminds me of a New York cheesecake before being topped with the heavenly and homemade salted caramel sauce which compliments it perfectly.

    A slice of cheesecake, topped with lots of caramel which is dripping onto the shiny white plate. this recipe

    Yes, this cheesecake takes quite a while to chill inside the fridge but trust me, it's totally worth it. This will be one of the most delectable and creamiest dairy free cheesecakes that you've ever tried!

    If you are always in the mood for a cheesecake, I also recommend vegan Oreo cheesecake, vegan peach cobbler cheesecake and my vegan chocolate orange cheesecake recipes which are all certainly in the 'classics' category.

    Jump to:
    • Why You'll Love This Cheesecake
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make A Vegan Caramel Cheesecake
    • Expert Tips
    • Recipe FAQs
    • More Vegan Cheesecake Recipes
    • Vegan Salted Caramel Cheesecake (No-Bake & Gluten Free Option)

    Why You'll Love This Cheesecake

    • Authenticity & Nostalgia - The best thing about this cheesecake is how it resembles an equivalent non-vegan counterpart. The taste is almost identical to a standard salted caramel cheesecake and for those people who haven't always been vegan, plant-based or dairy free, this is going to be a real treat.
    • Incredible Topping - The caramel I made for this recipe is very similar to the one that was used for the vegan banana pudding poke cake. It's not overly thick like the one in the vegan caramel slices recipe, but still not too thin either.
    • Amazing Texture - I'd describe the consistency of this cheesecake as luscious, super creamy and all-round delicious. From the cookie crust on the base to the gooey caramel on top, it all goes so nicely together.
    • Allergy Friendly & Plant Based - This vegan salted caramel cheesecake recipe is wholly vegan, dairy free & potentially gluten free.

    Ingredient Notes

    The ingredients you will need to make my vegan caramel cheesecake, laid out over a white marble background.
    • Vegan Ginger Nut cookies - These add a lightly different dimension to this cheesecake recipe and they actually work really well. I often opt for a 'safer' option such as, Digestives or Oreos, but I was pleasantly surprised by how delicious the Ginger Nuts turned out to be.
    • Vegan cream cheese - Make sure that you use a good quality vegan cream cheese as some are certainly better than others. I love to use the vegan Philadelphia cream cheese, as well as the Oatly one too. For me, those two options give the best results.
    • Fresh lemon juice - When making a vegan cheesecake, this is such an underrated ingredient. It gives it a more 'cheesecakey' taste due to the absence of actual cheese. I also used this trick in my vegan Biscoff cheesecake and vegan banana cream cheesecake recipes. I promise you, it's such a great hack!
    • Vegan double whipping cream - Make sure that the cream you buy is suitable for whipping or else this recipe won't work. The whipping process has a major influence on the creamy texture of the cheesecake.
    • Cornstarch - This will be used to thicken the caramel.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • If you would like to make this cheesecake gluten free, only one of the ingredients needs to be swapped out. That is the Ginger Nut cookies. Here in the U.K, you can but Ginger Nuts which are both gluten free and vegan. However, if you live elsewhere, you can also swap them out for a gluten free cookie of your choice. Either way, I'm sure it will be delicious.
    • The caramel is great on it's own but if you like, you can add an extra topping. When I choose to do this, I love to add extra cookie crumbs on top. Extra toppings can often overwhelm a perfectly good cheesecake but cookie crumbs never fail to disappoint. An example of this working really well would be my vegan chocolate cheesecake recipe.

    How To Make A Vegan Caramel Cheesecake

    For the full method, please refer to the recipe card at the bottom of this post.

    A greased, round springform tin.

    1: Grease a round, springform tin with vegan butter.

    The base has been pressed into the bottom of the tin.

    2: Make the cheesecake base and press it into the prepared tin.

    The cheesecake filling being made inside a large stand mixer.

    3: Make the cheesecake filling.

    The cheesecake filling has been spread over the base and is ready to be refrigerated.

    4: Spread it over the base and refrigerate.

    The cheesecake has set and has now been topped with cookie crumbs.

    5: Top with extra cookie crumbs if you wish.

    The vegan caramel topping, cooling down and thickening inside a small plastic container.

    6: Make the caramel topping and pour it over the cheesecake. Slice and serve.

    Expert Tips

    Use cream that can be whipped - Make sure that the vegan double cream that you purchase is whipping cream so that stiff peaks can be formed. Otherwise, the texture of the cheesecake will be too soft and it won't set properly in the fridge.

    Making the salted caramel topping - This couldn't be any easier. Just add all of the ingredients to a saucepan, cook for a few minutes and that's it. It may seem a little thin at first but it will thicken while cooling down at room temperature. Pour it over the cheesecake and serve.

    Use helpful tools and equipment - The thing that I love about this vegan caramel cheesecake recipe is how easy it is to make. Machinery such as, the high-speed blender and the stand mixer do most of the work for you. The hardest part is waiting for it to set.

    A large, creamy slice of vegan cheesecake with caramel being drizzled on top from a golden spoon.

    Recipe FAQs

    Why didn't my cheesecake set?

    This could be because you didn't whip the cream for long enough. You need it to have stiff peaks before it goes into the fridge. Not all vegan cream is suitable for whipping so make sure you get a good one.

    How can I store this salted caramel cheesecake?

    Store this cheesecake inside the fridge for up to 5 days inside an airtight container. Instead of storing the leftover caramel separately, pour it over the cheesecake before it goes into the fridge.

    Can I freeze this cheesecake?

    Yes, store each slice of cheesecake inside an airtight container and freeze for up to 3 months. Let them thaw at room temperature for a few hours.

    More Vegan Cheesecake Recipes

    • A large, creamy slice of blueberry cheesecake on a large slate board.
      Vegan Blueberry Cheesecake Bars (No-Bake)
    • A single, creamy slice of vegan snickers cheesecake which has been drizzled with vegan dulce de leche caramel.
      Best Vegan Snickers Cheesecake (Gluten Free + No-Bake)
    • A creamy, thick slice of my vegan strawberry shortcake white chocolate cheesecake on a small white saucer.
      Vegan Strawberry Shortcake White Chocolate Cheesecake (No Bake)
    • A thick slice of vegan black forest cheesecake which is topped with whipped cream and cherries. The filling is a pinkish chocolate colour.
      Vegan Black Forest Cheesecake (No-Bake)

    If you tried this Vegan Salted Caramel Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    A creamy slice of vegan caramel cheesecake with caramel being dripped onto it from a golden spoon.

    Vegan Salted Caramel Cheesecake (No-Bake & Gluten Free Option)

    This vegan caramel cheesecake is thick and creamy just like a good cheesecake should be. Drizzle on the caramel sauce and enjoy. 
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Salted Caramel Cheesecake
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 12 hours hours
    Total Time: 12 hours hours 15 minutes minutes
    Servings: 12 Slices
    Calories: 462kcal
    Author: DJ

    Ingredients

    For the base:

    • 350 g vegan Gingernut cookies or gluten free version
    • 120 g vegan butter block melted
    • Pinch of salt

    For the cheesecake filling:

    • 400 g vegan cream cheese
    • 100 g powdered sugar sifted
    • 1 Tablespoon fresh lemon juice
    • 0.5 teaspoon vanilla extract
    • 40 g coconut oil melted
    • 150 ml vegan double whipping cream

    For the salted caramel sauce topping:

    • 120 g coconut cream
    • 0.5 Tablespoon cornstarch
    • 90 g brown sugar
    • 0.5 teaspoon vegan butter
    • Pinch of salt
    US Customary - Metric

    Instructions

    Preparation:

    • Grease a round, 8-inch springform baking tin with vegan butter. Set aside.

    Make the Gingernut crust: 

    • Add the Gingernut cookies to a high-speed blender or food processor and blitz until the crumbs are fine.
    • Pour in your melted butter and salt. Blitz again to create a base mixture which should feel like wet sand.
    • Press the Gingernut base into the bottom of the greased tin with the flat bottom of a glass or firmly with your hands.
    • Place the cheesecake base into the freezer to set while you make your filling.

    Make the cheesecake filling:

    • In a large bowl, cream together the cream cheese and powdered sugar until creamy. Next, mix in the lemon juice, vanilla extract and coconut oil. The oil may make it a little lumpy but don’t worry.
    • Now pour the mixture into the bowl of a stand mixer with the whisk attachment and add your vegan double cream. You can alternatively keep it in the original bowl and use an electric hand-whisk. Whisk the filling for a few minutes on a medium-high speed. It will thicken and the peaks should be quite stiff and able to hold themselves.
    • Take your Gingernut base out from the freezer then pour the thickened cheesecake filling over it.
    • Place the cheesecake in the fridge overnight and for at least 12 hours to set. The longer it is in the fridge the thicker it will be.

    Make the caramel sauce topping:

    • Just before the cheesecake comes out from the fridge, make the caramel sauce.
    • In a saucepan, add all the caramel ingredients. Stir continuously over a medium heat until the thick coconut cream melts.
    • Once the caramel begins to bubble reduce to a simmer and cook for a further 4-5 minutes. Keep stirring continuously.
    • Let the caramel cool so it thickens a little. Remove your cheesecake from the springform tin and pour the caramel topping over it. Slice and serve.

    Video

    Notes

    • Make sure that the vegan double cream that you purchase is whipping cream so that stiff peaks can be formed. Otherwise, the texture of the cheesecake will be too soft and it won't set properly in the fridge.
    • Making the salted caramel topping couldn't be any easier. Just add all of the ingredients to a saucepan, cook for a few minutes and that's it. It may seem a little thin at first but it will thicken while cooling down at room temperature. Pour it over the cheesecake and serve.
    • The thing that I love about this vegan caramel cheesecake recipe is how easy it is to make. Helpful tools such as, the high-speed blender and the stand mixer do most of the work for you. 

    Nutrition

    Calories: 462kcal | Carbohydrates: 43g | Protein: 5g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 381mg | Potassium: 110mg | Fiber: 3g | Sugar: 24g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan No-Bake Recipes

    • Three vegan chocolate truffles on a long, white platter.
      Chocolate Vegan Truffles With Oreos (3 Ingredients)
    • A chunky slice of my vegan brownie cheesecake on a small white plate. All three layers are chocolatey and distinct.
      Easy Brownie Cheesecake with Chocolate Ganache (Vegan)
    • A whole vegan cookie dough tart sliced in half, revealing the inside layers. The chocolate on top is shiny.
      Vegan Cookie Dough Tart With Chocolate Ganache (No-Bake)
    • A large, rectangular-shaped slab of vegan nanaimo bar custard slices. The custard layer is creamy and thick.
      Vegan Nanaimo Bar Custard Slices (No-Bake + Gluten Free Option)

    Reader Interactions

    Comments

    1. Anonymous says

      November 29, 2024 at 1:06 am

      5 stars
      So delicious I have no words 🤩🤩

      Reply
      • DJ says

        November 29, 2024 at 9:41 am

        Thank you 🙂

        Reply
    2. Ellie Gallagher says

      November 29, 2024 at 1:06 am

      5 stars
      So delicious I have no words! 🤩🤩

      Reply
      • DJ says

        November 29, 2024 at 9:41 am

        Thank you Ellie! 🙂

        Reply
    3. EE says

      April 15, 2023 at 8:10 pm

      5 stars
      Amazing recipe

      Reply
    5 from 4 votes (1 rating without comment)

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