Easy Vegan Salted Caramel Cheesecake (No nuts, no tofu!)

updated by Britt Berlin on Nov 5, 2026 11 comments »

This ultra creamy salted caramel cheesecake has a crisp, ‘buttery’ graham cracker crumb, lush, silky caramel vanilla cheesecake batter, and topped with a thick layer of gooey salted caramel that pulls just how caramel should. It’s baked just like classic New York-style cheesecake, but entirely (and unbelievably) without eggs and dairy. This is a must bake cheesecake.

And if you LOVE caramel, cheesecake, and a little something extra, you have to try my vegan caramel pecan pie cheesecake. It’s like this, but with a pecan pie filling and gooey caramel pecan toppings- a showstopper for the holidays!

A slice of cheesecake topped with salted caramel on a white plate.

Quick Look: Vegan Salted Caramel Cheesecake

Method: Baked cheesecake with lush, homemade caramel sauce rippled throughout the cheesecake and to finish
Why Make THIS Version? Unbelievably tangy, rich, creamy, just like true cheesecake- but made entirely without eggs and dairy!
Secret to Success: Cooling the cheesecake in the oven to start before transferring to the fridge to chill overnight.
Key Ingredients: Vegan cream cheese, dairy free yogurt, vegan heavy cream, sugar, salt, graham crackers, and vegan butter
Best for: Holidays, birthdays, and any celebration!
Make ahead: Best prepared the day before serving.

Quick Look: Vegan Salted Caramel Cheesecake
Why this vegan caramel cheesecake works:
Simple ingredients:
How to bake a vegan caramel cheesecake:
My Top 4 Tips For Perfectly Creamy Vegan Caramel Cheesecake:
Vegan Caramel Cheesecake FAQ
Easy Vegan Salted Caramel Cheesecake (No nuts, no tofu!) Recipe

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Why this vegan caramel cheesecake works:

This vegan caramel cheesecake is reason enough for you to consider baking caramel into all of your cheesecakes. Because oh my goodness, this cheesecake is unreal. Here’s what you need to know:

Rich caramel sauce rippled throughout. We’re starting off by making a quick batch of my homemade vegan caramel sauce that is truly caramel sauce- just without the dairy. Then mixing it into the cheesecake batter AND topping the finished cheesecake with caramel layer for extra decadence.
Classic cheesecake texture, flavor, AND look. After I finally perfected my classic New York-style vegan baked cheesecake recipe, I had to apply the same method when testing this salted caramel cheesecake. We’re starting off with a classic graham cracker crust followed by making the cheesecake batter in a stand mixer to give the cheesecake that classic fluffy texture (much different in texture from a no bake vegan cheesecake). Then we bake it low and slow with a modified water bath to lock in extra moisture.
All made entirely and unbelievably without eggs and dairy. There will be no need to award this salted caramel cheesecake the title of being good for vegan. It’s good, period. Between the texture of the cheesecake, the rich true caramel flavor, and the absolute shock you get when you slice into this beauty, you will never believe this caramel cheesecake is vegan. I’ve worked tirelessly to test all of the best vegan egg and dairy replacements to find the ultimate combination of dairy free yogurt and cornstarch (my two favorite vegan egg substitutes for cheesecake) to fully eliminate eggs while leaning on top vegan cream cheese and vegan heavy cream brands to replace the classic dairy components. The results are completely undeniable.

slices of vegan caramel cheesecake on plate

Simple ingredients:

Vegan cream cheese. I LOVE using Tofutti here. I find the flavor is really good and a great solution when you need an easy, reliable ingredient and you don’t have time to make my homemade vegan cream cheese.
Dairy-free yogurt. I really love using a Greek-style yogurt here and NOT for the reason you think. This is not about getting our macros in but adding plant protein that can simulate what animal protein does in baking. I use Forager Project most often- it’s incredibly creamy and packs in a lot of protein to offer stability in the cheesecake as it bakes!
Cornstarch. This is the second component of my absolute favorite vegan egg replacement in cheesecake recipes. Cornstarch typically is used to thicken custards, but it also acts similarly to egg yolk in baking. Now it’s easy to over and under measure, so I really recommend using a kitchen scale when measuring, especially the cornstarch. This will ensure you’re using the proper amount, because it matters! Too little cornstarch, and the cheesecake won’t set properly. Too much, and it will be too stiff.
Vegan heavy cream. Now, typically, a cheesecake calls for sour cream or vegan heavy cream. I personally like the flavor of vegan heavy cream in my testing because it adds extra richness and doesn’t overwhelm the cheesecake with too much tang (which can sometimes read as NOT true cheesecake because we’re using vegan ingredients!). I really like using Silk here!
Salted caramel. We can’t have a caramel cheesecake without actually integrating homemade caramel into the batter! I use my homemade vegan caramel sauce recipe here, and it’s fantastic. Much like my vegan apple crumble cheesecake, we’ll also pour some on top to finish the cheesecake once it’s cooled.
Vegan graham crackers. Most graham crackers on the market contain honey, so they aren’t vegan friendly. However, Nabisco is vegan friendly if you want to go the graham cracker route. I actually really love making this cheesecake with Biscoff cookies, like in my vegan Biscoff cheesecake. If you’re gluten-free, I’ve also tested this recipe with Once Again Cinnamon Graham Crackers, and it’s lovely!

How to bake a vegan caramel cheesecake:

A stainless steel saucepan filled with brown caramel sauce and a white silicone spoon resting inside.

Step 1. We’ll first start by making the caramel sauce. I recommend making 2 batches of caramel, but separately. This is because it’s really easy to burn your sugar if you have too much in the saucepan. You can use an extra large saucepan, but I think for the easiest way to keep this caramel consistent, make it in 2 batches. You’ll need 1 batch for the filling, and the remainder for the topping.

A springform pan lined with parchment paper containing a pressed biscuit crust, with a plate of Biscoff cookies and a jar of caramel sauce nearby.

Step 2. While the caramel is cooling, prep the cheesecake crust. Blend the cookies to a fine crumb then add in the melted vegan butter. Press into your prepared springform pan and bake for 7 minutes at 400F.

A glass bowl containing cream being mixed with a spatula, with a jar of cookie butter and Biscoff cookies nearby.

Step 3. While the crust is baking, we’ll make our cheesecake batter. I recommend using a stand mixer or a hand mixer, as it creates more fluff and air in the cheesecake batter, giving it its height when it bakes. I used to use just a food processor, but the cheesecake comes out definitely more custard-like than cheesecake-like.

A round cake in a springform pan with a smooth layer of light beige frosting, with Biscoff cookies and a jar of cookie butter nearby.

Step 4. Pour the cheesecake batter into the baked crust and place the cheesecake into the oven to bake for 65-75 minutes at 325F. I recommend placing the pan onto a baking sheet to prevent any spilling in the oven just in case! We’ll also use my modified water bath here where we place a small casserole dish of hot water on the lowest rack of the oven while the cheesecake bakes!

A whole baked cheesecake in a springform pan lined with parchment paper, next to a jar of caramel sauce.

Step 5. Once the cheesecake is baked, let it cool for at least 1 HOUR in the turned OFF oven with the door cracked. This allows the cheesecake time to cool down slowly, which helps properly set the texture and prevents cracking.

Salted caramel cheesecake on a white marble cake stand.

Step 6. Transfer the cheesecake to the fridge overnight to chill. Then you can make the second batch of caramel here to pour on top once it has cooled. Sprinkle flaky sea salt on top, and enjoy!

My Top 4 Tips For Perfectly Creamy Vegan Caramel Cheesecake:

How to tell when the cheesecake is done: When a cheesecake is fully baked, vegan or not, the center will jiggle. It will NOT be perfectly set because everything is super hot and just baked. That is NORMAL. It doesn’t mean your cheesecake is underbaked! The top of the cheesecake should look set and not wet in texture. But it will wiggle when you pull it out of the oven, even after an hour of cooling in the oven first before transferring to the fridge.

How to prevent cracks in the cheesecake: The biggest reason as to why a cheesecake may crack is because of cooling too quickly. This is why we allow this vegan caramel cheesecake, much like my other vegan cheesecake recipes, to cool gradually in the turned off oven then to the fridge.

How to keep the salted caramel topping gooey: I personally like to make one full batch of caramel for the cheesecake batter the first day. Then for topping the cheesecake, I make the second batch the day of topping, an hour before I’m ready to top. This gives the caramel enough time to fully cool before spreading onto your set caramel cheesecake. I also recommend letting the cheesecake cool in the fridge for 15-20 minutes after topping with caramel. This will allow the caramel to properly set so that when you slice into the cheesecake, you get a perfectly gooey pull instead of caramel pooling over each slice you make.

The key trick for an easy vegan cheesecake: A modified water bath!! I’ve found this trick to be so much easier and less wasteful than wrapping the cheesecake in tinfoil and submerging it in hot water. You can literally achieve the same results by placing a casserole dish on the lowest rack with hot water in it. As the cheesecake bakes in the hot oven, the water evaporates, creating a nice, moist environment for the cheesecake! Any pan on the bottom will do. A cookie sheet will rust over time, so I use a large casserole dish or a glass square baking pan.

Salted caramel cheesecake on a white marble board with a slice being lifted by a server.

Vegan Caramel Cheesecake FAQ

Can I make this salted caramel cheesecake ahead of time?

Yes! In fact, that’s what I recommend. I recommend making this cheesecake at least 1 day ahead, but you can actually have it prepped and baked to serve up to 3 days ahead.

Can I make this cheesecake without a water bath?

I don’t recommend it. That’s why I’ve created our easy modified water bath solution to make baking cheesecakes (especially vegan ones) approachable even for the beginner baker. The water bath is crucial for locking in extra moisture in your cheesecake, so please don’t skip!

Can I use homemade vegan cream cheese?

Absolutely! But only homemade vegan cream cheese recipes that have been designed to behave just like cream cheese. That’s why I spent years developing my homemade vegan cream cheese to act and taste just like traditional cream cheese- especially when baked in cheesecake!

Can I make this vegan caramel cheesecake gluten-free?

Most definitely. The only ingredient you need to make gluten-free would be the crust. I recommend using a gluten-free vegan graham cracker.

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