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Vegan Vanilla Cheesecake

Vegan Vanilla Cheesecake with Salted Caramel Sauce

Creamy vanilla cheesecake with a biscuit base and salted caramel sauce
Course Dessert
Cuisine British
Keyword Cheesecake, vegan
Prep Time 30 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 373kcal
Author Carnation


For the biscuit base

  • 175 g Vegan cookie sandwich biscuits
  • 25 g Dairy free butter

For the cheesecake filling

  • 100 g Carnation Vegan Condensed Milk Alternative
  • 600 g Vegan cream cheese
  • 2 tsp Vanilla bean paste

For the salted caramel sauce

  • 170 g Carnation Vegan Condensed Milk Alternative
  • 25 g Dairy free butter
  • 3 tbsp Light brown sugar
  • 3 tbsp Dairy free milk or dairy free cream
  • A pinch of salt (more or less to taste)


  • To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
  • Mix in the melted dairy free butter and press the mixture into the bottom of a 18cm springform tin. Put it in the fridge for 10 minutes to set
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the vegan cream cheese, Carnation Vegan Condensed Milk Alternative and vanilla bean paste until smooth with no lumps
  • Smooth the mixture into the tin on top of the biscuit base and put in the fridge to set for at least 2 hours, or overnight
  • To make the salted caramel sauce, put all of the ingredients into a pan and bring to the boil, allow to bubble for 2-3 minutes then remove from the heat. It will thicken as it cools, and you can add more salt to taste if you prefer
  • Remove the cheesecake from the tin and serve drizzled with the caramel sauce
  • Store leftovers in the fridge and eat within 2 days


Calories: 373kcal | Fat: 21.8g | Saturated Fat: 14.8g | Sugar: 31g