No Bake Salted Caramel Cheesecake (Vegan + Gluten free)

This No Bake Salted Caramel Cheesecake is easy to make and requires just 8 ingredients! It's creamy, rich yet light and drizzled with the most amazing salted caramel sauce spiked with soy sauce. (Vegan + Gluten Free)

I've been having huge cheesecake cravings lately and realized I haven't had cheesecake since sharing this Baked Eggnog Cheesecake. It's been too long! And after discovering Soy Sauce Caramel, I KNEW I had to make a salted caramel cheesecake with it.

The summer heat convinced me that a no-bake cheesecake was the way to go and since I loved the texture of both my baked cheesecakes that uses tofu as the base, I wanted to give a no-bake version a try. I used my favourite cream cheese recipe that is made from a base of extra firm tofu. The result? Mind blowing-ly delicious.

The crust is sweet, has a nice bite to it and doesn't fall apart. The filling is ultra creamy, rich but light and not too sweet-- which is perfect to balance out the sweetness from the crust and caramel sauce. The savory-sweet soy sauce caramel sauce just takes it to the next level.

How to Make No Bake Salted Caramel Cheesecake

The Ingredients

Just 8 ingredients needed for this vegan no bake cheesecake:

• Dates: For the base of the crust. It gives natural sweetness and golds the crust together.
• Oats: I've made this crust with walnuts, almonds, pecans and oats-- they all work well! Walnuts and pecans yield a more buttery crust whereas almonds and oats yield a more bite-ful crust. I like using almonds and oats because the cheesecake is quite creamy so its nice contrast of textures.
• Cashews: Gives it a thick, rich and creamy texture.
• Coconut Cream: Another ingredient that helps achieve that rich and creamy texture.
• Condensed Coconut Milk: This gives a lovely creamy-milky texture! Maple syrup or any liquid sweetener can be used as well.
• Lemon Juice & Zest: For some extra tang.
• Vanilla Extract: for flavour
• Soy Sauce Caramel: The secret caramel sauce that makes this cheesecake so delicious! I was tempted to name this recipe Soy Sauce Caramel Cheesecake but didn't want to scare anyone with the title 😂.

The Directions

And, all you need is a food processor to make this easy no bake vegan cheesecake! The hands on time is actually quite short. The time consuming part is waiting for it to chill so I do recommend making this the night before so it's ready the next day. Here's how it goes down:

1. Crust: Process the dates and oats until a sticky dough forms and then press it into a baking tin.
2. Filling: Blend the filling and then pour it over the crust. Smooth out the top and then let it chill for an hour.
3. Caramel: Drizzle the salted soy sauce caramel over top and then let it chill for at least 4 hours or overnight.

I used a 6x6 inch baking tin but you can also use a 9x5 loaf pan or 7x7 inch square baking tin or 8x8 inch round springform pan. Since there is no baking required, there no need to worry about under baking it. The only difference might be the height of the cheesecake.

Any leftovers can be refrigerated or frozen:

• Refrigerator: It will last in a covered container for up to 3 days.
• Freezer: After slicing, place into a freezer safe container and freeze for up to 1 month. Thaw 1 hour before serving in the refrigerator.

This no bake is THE perfect summer dessert for BBQs, potlucks and dinner gatherings. But also great to eat it by yourself right outta the tin with some netflix.

More No-Bake Vegan Desserts:

• No Bake Salted Caramel Bars
• No Bake Cookie Dough Brownies
• Chunky Monkey Twix Bites
• No Bake Caramel Chocolate Cookies
• No Bake Mini Key Lime Pies

If you recreate this No Bake Salted Caramel Cheesecake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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