If you have a sweet tooth that craves something decadent yet totally plant-based, this Vegan Caramel Cheesecake Recipe is the answer you’ve been dreaming of. Imagine a luscious, creamy filling that melts in your mouth, set on a perfectly crunchy cookie and pretzel crust, all topped with a generous layer of rich vegan caramel sauce. Whether you’re vegan, dairy-free, or just love caramel cheesecake, this recipe will win your heart and make your dessert table the highlight of any gathering. It’s indulgence without compromise and trust me, once you try this Vegan Caramel Cheesecake Recipe, it will become your new favorite go-to dessert!
Ingredients You’ll Need
The beauty of this Vegan Caramel Cheesecake Recipe lies in how straightforward yet thoughtfully selected the ingredients are. Each one plays a crucial role, creating textures that contrast beautifully and flavors that come together like a symphony of sweet, salty, and creamy.
- 100 g gingernut cookies: They deliver a sweet, spiced crunch that forms the base of your crust perfectly.
- 55 g pretzels: Adds a salty twist and extra crispness to the crust that balances the sweetness.
- 60 g vegan block butter (or solid coconut oil): Binds the crust ingredients together and gives richness.
- 200 g cashews (soaked): These are the star of the creamy filling, blending into a smooth, cheesecake-like texture.
- 180 g vegan caramel sauce: Provides the irresistible caramel flavor inside the filling.
- 300 g vegan cream cheese: Adding that luxurious, tangy creaminess essential in any cheesecake.
- 120 g vegan Greek-style yogurt (or plain soy or coconut yogurt): Gives a slight tang and lightens the texture of the filling.
- 30 g coconut oil (solid): Helps the cheesecake set perfectly with a subtle tropical note.
- 1 teaspoon vanilla extract: Enhances all flavors with its warm, sweet aroma.
- 1 tablespoon lemon juice (optional): Balances sweetness with a hint of brightness.
- 200 g vegan caramel sauce (extra): For the sensational topping that makes this cheesecake gleam.
- 50 g pretzels (optional): To sprinkle on top for extra texture and flavor contrast.
- 60 g vegan toffee popcorn (optional): Adds a fun, crunchy garnish that’s both playful and delicious.
- Caramel shards (optional): For a striking, decorative finish (see blog post for how to make them).
How to Make Vegan Caramel Cheesecake Recipe
Step 1: Preparing the vegan caramel sauce
Begin by making your vegan caramel sauce from scratch or using a store-bought version if short on time. This luscious sauce is vital as it infuses the cheesecake with that deep, buttery caramel richness that makes this recipe stand out.
Step 2: Creating the crust
Line the bottom and sides of a 7″ or 8″ cake tin with parchment paper for easy removal later. Combine the gingernut cookies and pretzels in a food processor and blend until finely ground. Then add the vegan butter and pulse again until the mixture sticks together when pressed between your fingers. Press this mixture firmly into the base of your cake tin, smoothing it out with a flat-bottomed glass or measuring cup. Pop it into the freezer to set while you work on the filling.
Step 3: Making the filling
Add the soaked cashews, vegan caramel sauce, vegan cream cheese, vegan Greek-style yogurt, solid coconut oil, vanilla extract, and lemon juice (if using) into a high-speed blender. Blend on high for several minutes until the mixture is silky smooth and free of lumps—this ensures that creamy, dreamy texture everyone loves in cheesecake. Pour the silky filling over your frozen crust and place the entire cake pan back in the freezer for at least 4 hours, or overnight if possible, to let it set properly.
Step 4: Adding the finishing touches
Once set, carefully remove the cheesecake from the tin while still frozen and let it thaw at room temperature for about an hour. This slight softening makes spreading the topping easier. Spread the extra vegan caramel sauce evenly over the top, allowing a little to trickle over the edges for that wow factor. Finish off with your optional pretzels, vegan toffee popcorn, and caramel shards for a stunning presentation and an extra kick of flavor and texture.
How to Serve Vegan Caramel Cheesecake Recipe
Garnishes
To elevate the visual appeal and flavor, generous sprinkles of pretzels and vegan toffee popcorn add that irresistible sweet-salty crunch. Caramel shards enhance the elegance and make the cheesecake suitable for special occasions. Even without toppings, the glossy caramel swirl shines beautifully.
Side Dishes
Serve your cheesecake with fresh berries like raspberries or strawberries to add a refreshing zing and balance the richness. A cup of hot herbal tea or a smooth oat milk latte pairs wonderfully to cleanse the palate after each decadent bite.
Creative Ways to Present
Try serving the cheesecake in individual jars for a charming café-style treat, or use it as a filling in a layered dessert parfait. You can also cut it into bite-sized squares, perfect for parties or potlucks. Presenting it with edible flowers or a dusting of cinnamon can give it an added personal touch that impresses guests.
Make Ahead and Storage
Storing Leftovers
Keep your vegan caramel cheesecake in an airtight container in the fridge, where it will remain fresh and flavorful for up to 5 days. This makes it a fantastic option for preparing in advance for gatherings or simply indulging over the week.
Freezing
This cheesecake freezes wonderfully. For convenience, slice it into individual portions before freezing so you can defrost exactly what you need. Wrap each piece tightly in cling film or store in airtight containers to prevent freezer burn, and it will keep well for up to two months.
Reheating
To enjoy your cheesecake after freezing, simply leave the slices on the counter at room temperature for about an hour. This gentle thawing will restore the creamy texture and allow those amazing caramel flavors to shine through again. Avoid microwaving, as it can alter the texture.
FAQs
Can I substitute the cashews with another nut?
Cashews yield the creamiest texture due to their natural softness and mild flavor, but you could try blanched almonds or soaked macadamias. Keep in mind the taste and texture might vary slightly.
Is the caramel sauce difficult to make vegan at home?
Not at all! Vegan caramel can be made easily using coconut milk, coconut sugar, and vegan-friendly butter alternatives. Homemade caramel tastes fresher and less processed than store-bought versions.
What if I don’t have pretzels—can I omit them?
Absolutely. The pretzels add a salty crunch that contrasts nicely with the sweet elements, but you can leave them out or substitute with crushed nuts or another crunchy vegan snack depending on your preference.
Can I make this cheesecake without a food processor?
Using a food processor makes the preparation smoother, especially for grinding cookies and blending the filling. However, if you don’t have one, you can crush the cookies and pretzels by hand and use a powerful blender or a stick blender for the filling, though it might take a bit longer.
How long should the cheesecake thaw before serving?
About one hour at room temperature is ideal to achieve the perfect creamy consistency without melting it completely. This allows the flavors to open up and the caramel topping to be soft and luscious.
Final Thoughts
I can’t recommend this Vegan Caramel Cheesecake Recipe enough for anyone looking to impress with a dessert that’s rich, creamy, and purely plant-based. It’s a wonderful combination of textures and flavors that bring joy in every bite. Give it a go—you might just find it becomes your signature dessert that friends and family keep asking for!
Print
Vegan Caramel Cheesecake Recipe
- Total Time: 6 hours 45 minutes (including freezing and soaking time)
- Yield: 15 servings 1x
- Diet: Vegan
Description
This Vegan Caramel Cheesecake is a luscious, dairy-free dessert featuring a crunchy gingernut cookie and pretzel crust, a creamy cashew-based filling, and a rich vegan caramel topping. Perfect for those seeking a plant-based treat with indulgent caramel flavors, this no-bake cheesecake sets in the freezer and is decorated with toffee popcorn, pretzels, and caramel shards for extra texture and visual appeal.
Ingredients
Crust
- 100 g gingernut cookies (or other vegan cookies)
- 55 g pretzels
- 60 g vegan block butter (or solid coconut oil)
Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 180 g vegan caramel sauce (homemade or store-bought)
- 300 g vegan cream cheese
- 120 g vegan Greek-style yogurt (or plain soy or coconut yogurt)
- 30 g solid coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Topping and Garnish
- 200 g vegan caramel sauce (for topping)
- 50 g pretzels (optional)
- 60 g vegan toffee popcorn (optional)
- Caramel shards (optional)
Instructions
- Make the caramel sauce: Prepare your vegan caramel sauce according to your chosen recipe or use a store-bought vegan caramel.
- Prepare the crust: Line the bottom and sides of a 7″ or 8″ cake tin with removable base using parchment paper to prevent sticking.
- Process crust ingredients: Place the gingernut cookies and pretzels into a food processor and blitz for about a minute until finely ground and evenly mixed.
- Add butter and combine: Add the vegan block butter to the cookie mixture and blend again until the mixture sticks together when pressed between your fingers.
- Press crust into pan: Transfer the crust mixture into the prepared cake tin and press it firmly and evenly into the base using a ¼ cup measure or flat-bottomed glass. Place the crust in the freezer while you prepare the filling.
- Make the filling: Add soaked cashews, vegan caramel sauce, vegan cream cheese, vegan yogurt, solid coconut oil, vanilla extract, and optional lemon juice into a high-speed blender. Blend for several minutes until very smooth and creamy with no lumps.
- Assemble the cheesecake: Pour the filling mixture onto the chilled crust in the cake tin, smoothing top evenly.
- Freeze to set: Place the cheesecake in the freezer to set for a minimum of 4 hours or overnight for best results.
- Garnish: Once set, remove the cheesecake from the tin while frozen and allow it to defrost at room temperature for about an hour. Spread the extra vegan caramel sauce over the top and edges using a spatula. Decorate with pretzels, toffee popcorn, and caramel shards if using.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months. Slice before freezing for easy portioning and thaw an hour at room temperature before serving.
Notes
- Soak cashews in water for at least 4 hours or overnight to achieve the creamiest filling texture.
- Make your own vegan caramel sauce using coconut milk and sugar alternatives or purchase a ready-made vegan caramel.
- Lemon juice is optional but provides a subtle tang balancing the sweetness.
- Use solid coconut oil or vegan block butter for the crust and filling to help the cheesecake set firmly.
- Freeze the cheesecake for the best texture; consuming it partially thawed enhances sliceability and flavor.
- Customize toppings to your preference or omit for a simpler cheesecake.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
