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
Scale
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
