The Best Easy Vegan Caramel Cheesecake Recipe made gluten free and dairy free. Creamy vegan cheesecake made with vegan cream cheese and yogurt with a delicious graham cracker crust–perfect for any get together or halve the recipe when not sharing.
How to make easy vegan caramel cheesecake
Last week I asked my Instagram following what dessert they wanted to see next on my blog and I got an overwhelming response consisting mostly of cheesecakes.
I knew right away that my blog was lacking in cheesecakes so I quickly went to work on this vegan caramel cheesecake recipe. I hope you enjoy it as much as I do.
Tips and Tricks
- What is the best brand of vegan cream cheese to bake with? Of course this is a personal preference but I did test this recipe with multiple brands to find what tastes the best. I’ve found that Kite Hill brand is superior in taste but the Tofutti brand is the least expensive (it does have an after taste that lingers). I also tested this recipe with Miyokos and was very happy with the outcome.
- How to get a firm yet creamy cheesecake? Make sure you chill the cake (once cooled) for at least two hours but preferably overnight.
- Is a water bath necessary? YES! This helps to ensure an even bake, no cracking and an even cheesecake. Please don’t skip this.
- What if I can’t find vegan sweetened condensed milk? You can use whatever vegan caramel recipe you desire for this cake.
- What if I don’t have a spring form pan? That’s okay, use any 9 inch round pan and be sure to press a large piece of parchment paper into the pan so it covers the bottom and up the side.
- Can I halve this recipe? YES! Absolutely, you can. Use the servings counter on the recipe card and reduce it from 12 to 6 servings. Also, use a 5-6 inch pan.
To make the crust, I placed some vegan/gluten free graham cracker cookies and some vegan butter into my food processor and pulsed just until combined and pressed the mixture into the bottom of my pan.
I made the filling by beating the softened cream cheese and yogurt together until smooth and then I added in the sugar, tapioca flour, vanilla and lemon juice and then transferred it to my crust.
Next, I covered the bottom of my pan with tin foil and then placed it in my water bath and baked.
Sharing all my favorite vegan desserts
Just in time for Thanksgiving, you will love this Vegan Pumpkin Pie Pretzel Crust or these Gluten Free Gingerbread Cookies also made vegan! Both of these recipes are great for family get togethers.
If you are still reading this far, you definitely deserve a slice of this vegan caramel cheesecake and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you may have.
This recipe was adapted from Bianca Zapatka’s New York Cheesecake Recipe.
Vegan Caramel Cheesecake
- hand mixer
- small pot
- springform pan 9-inches
Vegan Caramel Sauce
- 200g graham crackers or cookies gluten free vegan
- 5 tbsp vegan butter melted
- 32oz room temperature vegan cream cheese see post for brands
- 16oz vegan plain yogurt I used almond milk based
- 1 1/3 cup cane sugar
- 1/4 cup tapioca flour
- 1 tbsp vanilla extract
- 2 tbsp lemon juice
- Start by placing your can of dairy free sweetened condensed milk into a pot of simmering water. Lay it down on it's side and be sure the water covers the can completely. Let the can simmer for 3 1/2 hours. Check on it every hour and add water as needed so it never dips below the can. Turn the can about halfway through. Use tongs to remove the can from the water and let it cool completely (do not attempt to open the can before it's completely cool) before opening.
- Meanwhile, place your crackers or cookies for the crust into a food processor.
- Pulse until fine crumbles form.
- Add in the melted butter and pulse until combined and the mixture resembles wet sand.
- Press the crust into the bottom of a 9 inch springform pan lined with parchment paper.
- Use a handheld mixer to cream together the cream cheese and yogurt until smooth. Add in the remaining ingredients and mix until well combined, scraping down the sides as needed. Transfer to the pan.
- Preheat the oven to 350 F. Using a large sheet of tin foil, cover the bottom of the pan to ensure no water gets in. Place the pan into a large pan or dish filled with a couple inches of water. Bake the cheesecake for 45-60 minutes. The top should be firm but jiggily. Don't overbake it or it could crack. Turn off the oven and let the cake cool for 1 hour inside the oven.
- Remove from the oven and cover with plastic wrap. Chill the cheesecake for at least 2 hours. Top the cheesecake with caramel sauce and serve.
My oven isn’t good for cheesecakes, it’s too uneven with the heat. Would this work in an instant pot? I’ve made regular cheesecakes perfectly in there.
I haven’t tried this in an instant pot. Let me know if you give it a try though.