If you have a sweet tooth and crave something decadently creamy yet refreshingly simple, this No-Bake Salted Caramel Cheesecake Recipe is about to become your new best friend in the kitchen. It combines the luscious smoothness of vegan cream cheese and double cream with a rich, buttery salted caramel that perfectly balances sweet and salty notes. Plus, it’s a no-bake dessert, which means less fuss with the oven and more time to enjoy every bite. Trust me, this cheesecake isn’t just a dessert; it’s an experience that’s as fun to make as it is to savor.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward but essential ingredients. Each one is chosen to build the perfect harmony of flavors and textures, from the crunchy base to the silky filling and the sumptuous salted caramel sauce that steals the show.
- Vegan digestive biscuits or graham crackers (300g): These crushed biscuits create the crunchy, buttery foundation for your cheesecake.
- Vegan butter (100g, melted): It binds the biscuit base together and adds richness without overpowering.
- Vegan cream cheese (400g): This provides the creamy, tangy heart of your cheesecake, essential for that classic texture.
- Vegan double cream or coconut cream (200ml): Adds extra creaminess and helps the filling set beautifully.
- Icing sugar (80g): Sweetens the filling smoothly without graininess.
- Vanilla extract (1 tsp): A touch of vanilla enhances all the flavors with warm, comforting notes.
- Caster sugar (100g): The base for your homemade salted caramel sauce, melting into a golden amber perfection.
- Vegan butter (50g for caramel): Gives your caramel that luscious, buttery consistency everyone loves.
- Vegan cream (100ml for caramel): Makes the caramel smooth and rich.
- Sea salt (1/2 tsp): The subtle saltiness in the caramel balances the sweetness, making it irresistible.
- Optional decorations: Extra caramel sauce, flaky sea salt, and whipped vegan cream bring that finishing touch of elegance.
How to Make No-Bake Salted Caramel Cheesecake Recipe
Step 1: Prepare the Biscuit Base
Start by crushing the vegan digestive biscuits or graham crackers until they’re fine crumbs. I like using a food processor for a quick, even texture, but a rolling pin and some elbow grease work just fine. Then, mix these crumbs with the melted vegan butter so that every bit is coated and ready to form the base of your cheesecake.
Step 2: Form and Chill the Base
Press this buttery biscuit mixture firmly into the bottom of an 8-inch springform tin. You want it nice and compact so it holds together when you dig in. Once done, pop it into the fridge to chill — this step is crucial as it helps the base set up nicely while you move on to the filling.
Step 3: Make the Salted Caramel Sauce
In a saucepan over medium heat, melt your caster sugar slowly, stirring or swirling gently until it reaches that perfect amber color. Once melted, whisk in the vegan butter until smooth, then gradually mix in the vegan cream. Stir in the sea salt and remove from the heat, allowing this golden caramel goodness to cool before adding it to the cheesecake filling.
Step 4: Prepare the Cheesecake Filling
Whisk together the vegan cream cheese, icing sugar, and vanilla extract until silky smooth. Then, gradually whip in your double or coconut cream to give the filling its rich, velvety texture. The magic happens when you fold in half of your cooled salted caramel sauce — it creates a beautiful swirl of sweet and salty throughout the cheesecake.
Step 5: Assemble and Chill
Pour the luscious filling over your chilled base, smoothing it out gently on top. Give the tin a few gentle taps to release any air bubbles trapped inside. Now, the hard part: refrigerate your cheesecake for at least six hours, or better yet, overnight. This chilling time lets the filling set perfectly so you get that satisfyingly creamy slice every time.
Step 6: Add the Finishing Touches
Just before serving, drizzle with the remaining salted caramel sauce, sprinkle some flaky sea salt for a hint of crunch and complexity, and top with a dollop of whipped vegan cream if you like. These garnishes elevate your cheesecake from delicious to simply divine.
How to Serve No-Bake Salted Caramel Cheesecake Recipe
Garnishes
Garnishes can make a dessert feel special, and with this cheesecake, they add that extra wow factor. A drizzle of extra salted caramel sauce heightens the sweetness, flaky sea salt gives a delightful texture contrast, and whipped vegan cream brings a light, airy finish. Each garnish highlights different elements of this beautiful dessert.
Side Dishes
Pairing your No-Bake Salted Caramel Cheesecake Recipe with fresh berries or a tangy fruit compote makes for a refreshing balance to its richness. A cup of strong black coffee or a light herbal tea complements the sweet and salty flavors perfectly without overpowering the cheesecake’s delicate texture.
Creative Ways to Present
Want to impress guests? Serve individual portions in clear glasses layered with biscuit crumbs and caramel for a stunning parfait presentation. Or, add some toasted nuts or edible flowers on top for an artistic flair that looks as fabulous as it tastes. Presentation is your playground here, so have fun with it!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be kept fresh in the refrigerator for up to three days, covered tightly in plastic wrap or airtight containers to prevent it from drying out or absorbing other fridge odors. Always keep it chilled until you’re ready to enjoy your next slice.
Freezing
This No-Bake Salted Caramel Cheesecake Recipe freezes very well, making it a convenient make-ahead dessert. Wrap it securely in plastic wrap and foil, then freeze for up to one month. When you’re ready to serve, thaw it overnight in the fridge for the best texture and flavor.
Reheating
Since this cheesecake is best served chilled, reheating is not recommended. Instead, simply remove it from the fridge about 10-15 minutes before serving to allow the flavors to slightly soften and become even more luscious.
FAQs
Can I make this No-Bake Salted Caramel Cheesecake Recipe nut-free?
Absolutely! Just be sure to use vegan digestive biscuits and butter alternatives that are specifically labeled nut-free. The recipe itself doesn’t require nuts, so it’s naturally accommodating for many dietary needs.
How do I make sure the caramel sauce doesn’t crystallize?
Melting your sugar slowly and avoiding stirring too aggressively helps prevent crystallization. Adding vegan butter and cream at the right moment smooths out the sauce, giving you that perfect silky texture every time.
Can I use a different type of crust?
Yes, feel free to experiment! A nut-based crust or even a gluten-free biscuit base works wonderfully if you prefer or have dietary restrictions. Just remember to press it firmly and chill it properly before adding the filling.
Is it possible to make this dessert without vegan butter?
You can substitute vegan butter with coconut oil, but keep in mind it may slightly alter the flavor and texture of your base and caramel. Use unrefined coconut oil for a hint of tropical flavor or refined for a more neutral taste.
How long does this cheesecake need to chill?
For the best texture and flavor, chilling your No-Bake Salted Caramel Cheesecake Recipe for at least six hours is essential, but overnight chilling is even better and ensures it sets perfectly.
Final Thoughts
There’s something truly special about a No-Bake Salted Caramel Cheesecake Recipe that brings joy in every spoonful, from the buttery crust to the creamy filling and that unforgettable caramel finish. Making this dessert is not just easy but incredibly rewarding. So go ahead, give it a try, and share this deliciously indulgent creation with friends or family — you won’t regret it!
Print
No-Bake Salted Caramel Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 40 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This no-bake salted caramel cheesecake is a decadent vegan dessert featuring a crunchy biscuit base, a creamy cheesecake filling infused with homemade vegan salted caramel, and optional toppings of extra caramel, flaky sea salt, and whipped vegan cream. It’s perfect for a comforting treat without heating up the oven.
Ingredients
For the Base:
- 300g vegan digestive biscuits or graham crackers, crushed
- 100g vegan butter, melted
For the Cheesecake Filling:
- 400g vegan cream cheese
- 200ml vegan double cream or coconut cream
- 80g icing sugar (confectioner’s sugar)
- 1 tsp vanilla extract
- 1/2 batch vegan salted caramel sauce (see below)
For the Salted Caramel Sauce:
- 100g caster sugar
- 50g vegan butter
- 100ml vegan cream
- 1/2 tsp sea salt
For Decoration (Optional):
- Extra caramel sauce
- Flaky sea salt
- Whipped vegan cream
Instructions
- Crush the biscuits: Use a food processor or rolling pin to crush the vegan digestive biscuits or graham crackers into fine crumbs suitable for the base.
- Combine with butter: Mix the biscuit crumbs thoroughly with melted vegan butter until evenly combined to form a crumbly mixture that holds together when pressed.
- Form the base: Press the crumb mixture firmly into the bottom of a 20cm (8-inch) springform tin to create an even base layer.
- Chill the base: Place the base in the refrigerator to chill and set while you prepare the filling to ensure it firms up and holds shape.
- Make the caramel sauce: In a saucepan over medium heat, melt the caster sugar until it turns an amber color. Be careful not to burn it.
- Add butter and cream: Stir in the vegan butter, then whisk in the vegan cream until smooth and combined.
- Season the caramel: Stir in sea salt for the perfect salted caramel flavor, then remove from heat and allow the sauce to cool.
- Whisk cheesecake filling: In a mixing bowl, whisk together vegan cream cheese, icing sugar, and vanilla extract until the mixture is smooth and creamy.
- Incorporate cream: Add the vegan double cream or coconut cream to the mixture and whisk until the filling thickens to a luscious consistency.
- Fold in caramel: Gently fold half of the cooled salted caramel sauce into the cheesecake filling, ensuring even distribution without deflating the mixture.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled biscuit base in the springform tin, spreading it out evenly.
- Remove air bubbles and smooth: Smooth the top of the filling with a spatula and gently tap the tin on the counter to release any trapped air bubbles.
- Refrigerate to set: Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to allow it to firm up and the flavors to meld.
- Decorate and serve: Before serving, drizzle with extra vegan caramel sauce, sprinkle with flaky sea salt, and top with whipped vegan cream if desired.
Notes
- Ensure the caramel sauce cools completely before folding into the filling to prevent melting the cream cheese mixture.
- Use a springform tin for easy removal of the cheesecake.
- Refrigerating overnight gives the best texture and flavor integration.
- For a nutty twist, sprinkle some crushed nuts on top along with the sea salt.
- This recipe is entirely vegan and dairy-free by using plant-based cream cheese, creams, and butter.
