Vegan Vanilla Cheesecake with Salted Caramel Sauce
Vegan Vanilla Cheesecake with Salted Caramel Sauce

Vegan Vanilla Cheesecake with Salted Caramel Sauce

Prep: 30 mins
CHILL: 2 hours +
Quite Easy
Serves: 12

Make the cheesecake base and filling and chill in the fridge the day before you need it if you want to get ahead… then all you have to make is the caramel sauce to go on at the last minute.  Great served with a few raspberries or blackberries if you have them.

This is a really simple to make cheesecake – we tried a few with soaked cashews but they didn’t quite hit the mark for us…Use our Carnation Vegan in combination with lots of vanilla and vegan cream cheese alternative for a quick and delicious filling, then drizzle generously with our salted caramel sauce.  Great for all cheesecake lovers – vegan or otherwise!

Vegan Vanilla Cheesecake with Salted Caramel Sauce
Everyone loved it when i served it and had no idea it was a Vegan alternative...really tasty and light.

For the base:

Vegan cookie sandwich biscuits


Vegan butter alternative (we like Stork baking block), melted


For the filling:

Vegan cream cheese alternative (we like Violife)


Vanilla bean paste


For the salted caramel sauce:

Vegan butter alternative


Vegan milk alternative (or vegan cream if you have it)


Light brown soft sugar


Pinch flaky sea salt

You will also need:

18cm loose bottomed cake tin, greased or 12 small glasses

Step 1 of 5

Watch our video to show you how to make our vegan vanilla cheesecake with salted caramel sauce, step by step.

Step 2 of 5

crushing biscuits with rolling pin

Place 175g biscuits into a bowl or strong food bag and bash with a rolling pin or you can whizz them in a blender until finely crushed.  Tip the crumbs into a bowl.  

Step 3 of 5

Place 25g vegan butter into a bowl and melt in a microwave,  then stir into the crushed biscuits until well mixed.  Press the crumbs into the base of the cake tin or spoon into glasses.  Chill while you make the filling (about 10 minutes).

Use a flat-bottomed glass or measuring cup to even out the biscuit crumb if you seek even perfection in your biscuit base!

Step 4 of 5

vanilla cheesecake filling being whisked

Beat 600g of cream cheese with an electric hand whisk until smooth. Then mix in 100g of the Carnation vegan condensed milk alternative and 2tsp vanilla. Spoon the mixture on top of the biscuit base, even out with the back of a spoon and chill for 2 hours or overnight.


Step 5 of 5

vegan caramel sauce being made in a saucepan

To make the caramel; put 170g Carnation vegan, 25g vegan butter, 3tbsp vegan milk or cream alternative, 3tbsp light soft brown sugar and a tiny pinch of salt into a non-stick pan, bring to a rapid boil and then bubble for 2-3 minutes.  Allow to cool slightly so that you can taste it (be careful!) and add more salt to taste if it needs it.  Drizzle the sauce over the cheesecake just before serving, letting it drip down the sides... mmm.

Have you tried making this delicious recipe yet?

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