Vegan Salted Caramel Cheesecake: A Decadent, Creamy Dessert with a Crunchy Biscoff Crust

Delight in the rich and indulgent flavors of this Vegan Salted Caramel Cheesecake, featuring a silky smooth filling made from a blend of tofu, coconut cream, and soaked cashews, perfectly complemented by a crispy Biscoff cookie crust. Topped with a luscious homemade salted caramel sauce, this cheesecake is a true vegan delight that combines sweet, salty, and creamy elements for a luxurious dessert experience.

Why You’ll Love This: This cheesecake is perfect for those who love rich, decadent desserts but prefer plant-based ingredients. The combination of tofu and cashews creates a remarkably smooth and creamy texture, while the coconut cream adds a subtle tropical flavor that pairs beautifully with the zesty lemon and aromatic vanilla. The salted caramel topping provides the perfect balance of sweetness and salt, making each bite irresistibly delicious.

Perfect Occasion: This Vegan Salted Caramel Cheesecake is ideal for special occasions such as birthdays, anniversaries, or any festive celebration. It’s also great for holiday gatherings, offering a sophisticated dessert option that’s sure to impress both vegan and non-vegan guests alike. Serve it at your next dinner party or family gathering to enjoy rave reviews from all your guests.

Decoration Tips:

1. Garnish the top with a sprinkle of coarse sea salt for an extra touch of elegance and flavor contrast.
2. Decorate with a few edible flowers or fresh mint leaves around the edges for a pop of color.
3. Drizzle some additional caramel sauce over each slice when serving for added sweetness and a gooey texture.
4. Consider adding a layer of toasted coconut flakes or chopped nuts such as pecans or walnuts for extra crunch and visual appeal.

• Ingredients:
  • Crust:
    • 150g vegan plain cookies (e.g., Biscoff)
    • 3 ½ tbsp vegan butter, melted
  • Filling:
    • 1 package (400g) firm tofu
    • 1 cup (220g) coconut cream (solid part from refrigerated can)
    • 1 heaping cup (150g) soaked cashews
    • ½ cup sugar
    • ¼ cup cornstarch
    • 1 tsp lemon zest
    • 2 tsp lemon juice
    • 2 tsp vanilla extract
    • ¼ tsp salt
  • Caramel:
    • ⅓ cup coconut cream
    • ½ cup coconut sugar
    • 3 tbsp cornstarch
    • ¼ tsp vanilla extract
    • ¼ tsp sea salt
• Instructions:
  1. Prepare the Crust: Pulse cookies and butter in a food processor until fine. Press into a lined and greased 9″ springform pan. Freeze while preparing the filling.
  2. Make the Filling: Blend tofu, coconut cream, cashews, sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt until creamy. Pour over crust, tap to remove air bubbles. Bake in a water bath at 350°F (175°C) for 55 minutes.
  3. Prepare Caramel: Combine coconut cream, sugar, vanilla, and salt in a saucepan; boil. Whisk in cornstarch; cook until thickened. Cool slightly before pouring over cooled cheesecake.
  4. Chill and Serve: Refrigerate cheesecake overnight. Before serving, add caramel sauce and sprinkle with flaky salt.

Enjoy slicing into this decadent Vegan Salted Caramel Cheesecake, a perfect blend of sweet and salty flavors that’s sure to become a new favorite!