Who doesn’t love all things salted caramel? Today I am sharing this Salted Caramel Vegan Cheesecake. Super decadent, yet made from whole food ingredients! This Salted Caramel Vegan Cheesecake is super rich, so a small amount will satisfy you. I made the cheesecake a vanilla flavor, then topped it with the salted caramel. I added the chips because chocolate makes everything better right? If you like this, you may also like my maple cinnamon vegan cheesecake or my chocolate raspberry cheesecake.
This cheesecake recipe is vegan and gluten free. You could probably make it grain free as well if you used nuts in place of oats. I made a large cheesecake, but you could also do mini cheesecakes if you like.
Salted Caramel Vegan Cheesecake
Salted Caramel Vegan Cheesecake
Ingredients
For the crust
- 1 1/2 cups gluten free rolled oats
- 1/4 cup flax meal
- 1/4 cup coconut oil
For the cheesecake
- 2 cups raw cashews (soaked overnight)
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- juice of 1 small lemon
- 2 tsp ground vanilla beans
- 1/2 tsp sea salt
For the caramel
- 1 cup vegan sweetened condensed milk
- 1/2 tsp sea salt
- 1/2 cup chocolate chips for garnish (optional)
Instructions
- In a food processor , combine the crust ingredients. Press mixture into a greased spring form pan . If you don't have a spring form pan, you can mini cheesecakes by pressing the mixture into lined muffin cups . Stick in the fridge to firm up.
- While the crust is in the fridge, drain and rinse the cashews. Add them to the food processor with the rest of the cheesecake ingredients. Blend until smooth. Pour the cheesecake mixture on top of the crust and stick in the fridge for at least an hour.
- Once the cheesecake is semi set up, add the salted vegan sweetened condensed milk.
Recipe Notes
Note: It may take chilling overnight to get the cheesecake to completely firm up. This should last a couple weeks in the fridge. Enjoy!
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