Description
This Vegan Caramel Cheesecake is a luscious, dairy-free dessert featuring a crunchy gingernut and pretzel crust, a creamy cashew and vegan cream cheese filling, and a rich vegan caramel topping. Perfect for vegan and dairy-free diets, this no-bake cheesecake is set in the freezer and garnished with crunchy pretzels, toffee popcorn, and caramel shards, offering a delightful combination of textures and flavors.
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)
- 300 g vegan cream cheese
- 180 g vegan caramel sauce
- 120 g vegan Greek-style yogurt (or plain soy or coconut yogurt)
- 30 g coconut oil (solid)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Garnish
- 200 g vegan caramel sauce
- 50 g pretzels (optional)
- 60 g vegan toffee popcorn (optional)
- caramel shards (optional)
Instructions
- Make the vegan caramel sauce: Prepare the vegan caramel sauce according to the recipe or use a store-bought vegan caramel sauce as a base for both the filling and topping.
- Prepare the crust: Line the bottom and sides of a 7″ or 8″ cake tin with removable base with parchment paper. In a food processor, add the gingernut cookies and pretzels, blitzing for about one minute until finely ground. Add the vegan block butter and blend again until the mixture holds together when pressed.
- Form the crust: Press the cookie and pretzel mixture firmly into the base of the prepared cake tin, smoothing it out evenly with a ¼ cup measure or flat-bottomed glass. Place the crust in the freezer while preparing the filling.
- Make the filling: Combine soaked cashews, vegan cream cheese, vegan caramel sauce, vegan yogurt, solid coconut oil, vanilla extract, and lemon juice (if using) in a high-speed blender. Blend until completely smooth and creamy with no lumps.
- Pour and set the filling: Pour the creamy filling mixture over the chilled crust in the cake pan. Return the pan to the freezer and let it set for at least 4 hours or preferably overnight.
- Remove the cheesecake: Once set, remove the cheesecake from the tin while still frozen. Allow it to defrost at room temperature for about one hour before decorating.
- Garnish the cheesecake: Spread the additional vegan caramel sauce evenly over the top and edges of the cheesecake with a spatula. Add pretzels, vegan toffee popcorn, and caramel shards for decoration as desired.
- Store the cheesecake: Place the cheesecake in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months. If freezing, slice into portions first and thaw individual slices at room temperature for about an hour before serving.
Notes
- Soak cashews in water for at least 4 hours or overnight to ensure a smooth filling.
- You can use store-bought vegan caramel sauce or make your own following vegan caramel recipes.
- For a firmer crust, press the mixture tightly and chill well in the freezer.
- The optional lemon juice adds a slight tang to balance the sweetness but can be omitted if preferred.
- This cheesecake is best served slightly softened at room temperature after being frozen.
- Ensure all ingredients are vegan to maintain the vegan status of the recipe.
