Description
This vegan caramel cheesecake features a crunchy ginger cookie and pretzel crust topped with a creamy cashew-based filling blended with vegan cream cheese and yogurt. Finished with a rich vegan caramel sauce and optional crunchy toppings like pretzels, toffee popcorn, and caramel shards, this no-bake dessert is perfect for a decadent, dairy-free treat.
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 at least 4 hours or overnight)
- 180 g vegan caramel sauce
- 300 g vegan cream cheese
- 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)
Topping
- 200 g vegan caramel sauce
- 50 g pretzels (optional)
- 60 g vegan toffee popcorn (optional)
- caramel shards (optional)
Instructions
- Make the caramel sauce: Prepare the vegan caramel sauce in advance as per your recipe. Use 180 g for the filling and reserve 200 g for topping.
- Prepare the crust: Line a 7″ or 8″ cake tin with removable base using parchment paper at the bottom and sides.
- Process crust ingredients: Combine the gingernut cookies and pretzels in a food processor and blitz until finely ground. Add vegan block butter and blend until the mixture sticks together when pressed between your fingers.
- Form crust: Press the mixture firmly into the base of the prepared cake tin using a flat-bottomed glass or measuring cup, smoothing it out evenly. Place the crust in the freezer while you prepare the filling.
- Prepare filling: Add soaked cashews, 180 g vegan caramel sauce, vegan cream cheese, vegan Greek-style yogurt, solid coconut oil, vanilla extract, and lemon juice (if using) to a high-speed blender. Blend for several minutes until completely smooth and creamy with no lumps.
- Assemble cheesecake: Pour the filling over the prepared crust in the cake tin. Return the cake to the freezer and let it set for at least 4 hours or overnight for best results.
- Remove and defrost: Take the set cheesecake from the tin while still frozen. Allow it to defrost at room temperature for about an hour before decorating.
- Add topping: Spread the reserved 200 g vegan caramel sauce over the top of the cheesecake using a spatula, letting it drip slightly over the edges. Garnish with optional pretzels, toffee popcorn, and caramel shards if desired.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 2 months. Thaw frozen portions at room temperature for about an hour before serving.
Notes
- Soak cashews for at least 4 hours or overnight for the creamiest filling texture.
- If you prefer a tangier flavor, add the optional lemon juice to the filling.
- Use vegan block butter or solid coconut oil for the crust to ensure it binds well.
- The cheesecake sets best when frozen and then defrosted before serving to maintain its shape.
- Caramel shards add a decorative and crunchy element—see the associated blog post for making them.
