Name: Salted Caramel Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: PT-487676H59M6S
Cuisine: American
Ingredients: Graham cracker crumbs; 2 tbsp brown sugar; 1/4 cup melted vegan butter or coconut oil; 16 oz vegan cream cheese; 1 cup coconut cream (thick part only); 3/4 cup granulated sugar or maple syrup; 2 tbsp cornstarch or arrowroot; 1 tbsp lemon juice; 1 tsp vanilla extract; Pinch of salt; 1 cup coconut cream (for caramel); 1 cup brown sugar or coconut sugar; 2 tbsp coconut oil or vegan butter; 1 tsp vanilla extract; Sea salt (to taste)

Why You’ll Love This Recipe

This cheesecake is the ultimate balance of sweet and salty, with layers of texture and flavor in every bite. The caramel adds a warm, toasty richness that perfectly complements the tangy cream cheese filling. It’s an impressive yet approachable dessert that can be made ahead and tastes even better the next day. Whether you’re serving it at a gathering or enjoying a quiet moment of indulgence, this cheesecake is unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Brown sugar
Melted vegan butter or coconut oil

For the filling:

Vegan cream cheese
Coconut cream or full-fat coconut milk (just the thick part)
Granulated sugar or maple syrup
Cornstarch or arrowroot
Lemon juice
Vanilla extract
Pinch of salt

For the salted caramel topping:

Coconut cream
Brown sugar or coconut sugar
Coconut oil or vegan butter
Vanilla extract
Sea salt

Directions

Make the crust:
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, brown sugar, and melted butter.
- Press mixture into the bottom of a springform pan and slightly up the sides.
- Bake for 10 minutes, then let cool.
Prepare the filling:
- In a large bowl, beat vegan cream cheese until smooth.
- Add coconut cream, sugar, cornstarch, lemon juice, vanilla, and salt.
- Mix until fully combined and creamy.
- Pour over the cooled crust and smooth the top.
Bake the cheesecake:
- Place the pan in a water bath and bake for 50–60 minutes, or until the center is just set.
- Turn off oven, crack the door, and let the cheesecake cool gradually for 1 hour.
- Remove and chill in the fridge for at least 4 hours or overnight.
Make the caramel sauce:
- In a saucepan, combine coconut cream, sugar, and coconut oil. Bring to a boil.
- Reduce heat and simmer for 10–15 minutes, stirring often, until thick and golden.
- Remove from heat and stir in vanilla and sea salt. Let cool.
Assemble:
- Once cheesecake is fully chilled, pour the cooled caramel sauce over the top.
- Spread evenly and sprinkle with a pinch of flaky sea salt.
- Chill again briefly before slicing and serving.

Servings and timing

This recipe yields 10–12 slices.
Prep time: 25 minutes
Cook time: 60 minutes
Cooling + chilling time: 5–6 hours
Total time: 6–7 hours

Variations

Nut crust: Use crushed pecans or almonds for a nutty twist.
No-bake version: Use a no-bake crust and filling with soaked cashews and chill instead of bake.
Chocolate swirl: Add melted dark chocolate to the batter for a marbled effect.
Mini cheesecakes: Bake in muffin tins with liners for individual servings.
Fruit topping: Add sliced bananas, apples, or berries on top before serving.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days.
Freeze whole or in slices for up to 1 month. Thaw overnight in the fridge before serving.
Do not microwave to reheat—serve chilled or at room temperature.

FAQs

Can I make this without a water bath?

Yes, but the water bath helps prevent cracking. If skipping it, place a pan of hot water on a lower rack while baking.

Can I use store-bought caramel sauce?

Yes, just make sure it’s vegan and add sea salt to taste if not already salted.

What’s the best cream cheese for vegan cheesecake?

Use a high-quality vegan cream cheese for the best texture and flavor—brands made from cashews or coconut work well.

Can I make this ahead of time?

Yes. This cheesecake is perfect for making the day before serving.

How do I know when the cheesecake is done?

The edges will be set and the center will still jiggle slightly. It will firm up as it cools.

Can I make this gluten-free?

Yes. Use gluten-free graham crackers or cookies for the crust.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep enough to balance the tangy cream cheese and rich caramel.

How do I avoid a soggy crust?

Pre-baking the crust helps. Also, tightly wrap the pan in foil if using a water bath.

What makes the caramel salty?

A good sea salt or flaky salt balances the sweetness. Don’t skip it—it enhances the flavor beautifully.

Can I use another type of milk for the caramel?

Only full-fat coconut cream works best for a thick, rich consistency.

Conclusion

Salted caramel cheesecake is a decadent dessert that’s sure to impress with its rich flavor, creamy texture, and show-stopping caramel topping. Whether you’re celebrating a special occasion or simply treating yourself, this vegan-friendly version captures all the indulgence of a classic cheesecake—no compromise needed. Make it once, and it’ll be a go-to favorite.