This No Bake Soy 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)
After sharing my Soy Sauce Caramel recipe, I wanted to create a recipe utilizing it. I was juggling between cookies and cheesecake, but I’ve been having huge cheesecake cravings lately and realized I haven’t had cheesecake since sharing this Baked Eggnog Cheesecake.
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 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!
If you prefer, you can swap with a more traditional cookie and butter base.
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:
- Crust: Process the dates and oats until a sticky dough forms and then press it into a baking tin.
- Filling: Blend the filling and then pour it over the crust. Smooth out the top and then let it chill for an hour.
- Caramel: Drizzle the salted soy sauce caramel over top and then let it chill for at least 4 hours or overnight.
I used a 6×6 inch baking tin but you can also use a 9×5 loaf pan or 7×7 inch square baking tin or 8×8 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 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 Soy 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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No Bake Salted Caramel Cheesecake
Description
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)
Ingredients
Crust
- 150g dates
- 1 scant cup gluten free quick oats OR walnuts (80g)*
Filling
- 1 1/4 cup raw cashews, soaked for 2 hours in hot water (175g)
- 1 1/4 cup coconut cream (300g)
- 4–5 tbsp condensed coconut milk (80-100g // or any liquid sweetener of choice)
- zest of 1–2 lemons
- 1/4 cup lemon juice (16ml)
- 2 tsp vanilla extract (10ml)
- 1/2 cup soy sauce caramel (125ml)
Instructions
- Add the dates and oats to a food processor and blend until a stick dough forms. Press it into a lined 6×6 inch baking tin with your fingers or something with a flat surface like a cup (I used a flat potato masher).
- Next, add the drained soaked cashews, coconut cream condensed coconut milk, lemon zest, lemon juice and vanilla extract to the food processor and blend until smooth and creamy, scraping down the sides as needed. Pour the filling into the baking tin and smooth out the top with a spatula. Place into the refrigerator for at least 1 hour.
- If your caramel sauce is cold and thick, microwave for 10 seconds until just pourable. Pour over top of the cheesecake and then chill in the fridge for at least 4 hours or preferably overnight.
- Remove from baking tin, slice into desired pieces and enjoy!
Notes
- Oats: Quick oats give the best texture but if you only have rolled oats on hand, pulse the oats first and then add in the dates. You could also use 80-100g of walnuts or any nuts if you prefer a more buttery or oat free crust.
- Cream Cheese: The homemade cream cheese I used is quite thick. If you don’t want to make a whole batch of cream cheese, when making the filling substitute the cream cheese for 285g extra firm tofu, 35g cashews, 1.5 tbsp lemon juice, 1 tbsp of apple cider vinegar and 1 tsp of nutritional yeast.
- Helpful Equipment: spatula, mixing bowls, high speed blender, food processor, 6×6 inch baking tin
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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