Indulge in the unique combination of sweet and salty flavors with our Vegan Caramel Cheesecake, featuring a crunchy pretzel crust. This dessert is a delightful fusion of rich vegan caramel and creamy filling, topped with an extra layer of caramel sauce for added decadence. It’s a perfect choice for those who love a twist on traditional cheesecake flavors. Share this recipe with your friends and bookmark our site for more exciting vegan dessert ideas!
Ingredients
For the Crust:
- 100 g (3.5 oz) vegan gingernut cookies or other vegan cookies
- 55 g (2 oz) pretzels
- 60 g (4 ½ tbsp) vegan block butter or solid coconut oil
For the Filling:
- 200 g (1 ½ cups) cashews, soaked
- 180 g (6.35 oz) vegan caramel sauce
- 300 g (10.6 oz) vegan cream cheese
- 120 g (½ cup) vegan Greek-style or plain soy/coconut yogurt
- 30 g (2 ½ tbsp) solid coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
For the Garnish:
- 200 g (7 oz) vegan caramel sauce
- 50 g (1.75 oz) pretzels (optional)
- 60 g (2 oz) vegan toffee popcorn (optional)
- Caramel shards (optional)
Instructions
- Prepare the Crust: Line a 7″ or 8″ cake tin with parchment paper. Process cookies and pretzels in a food processor until finely ground. Add vegan butter and blend until the mixture sticks together. Press into the base of the tin and freeze.
- Make the Filling: Blend all filling ingredients until smooth. Pour into the crust and freeze for at least 4 hours or overnight.
- Garnish the Cheesecake: Defrost the cheesecake at room temperature for about an hour. Pour vegan caramel sauce over the cake, spreading to the edges. Add pretzels, popcorn, and caramel shards for decoration.
Enjoy this Vegan Caramel Cheesecake and don’t forget to share this unique dessert. For more delightful vegan recipes, make sure to bookmark our site!
