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
Scale
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.
