Individual No Bake Salted Caramel Cheesecakes with a buttery biscuit base, salted caramel cheesecake, topped with more salted caramel sauce and swirl of dairy-free whipped cream. Vegan, No-Egg, No-Dairy, gluten-free option and the perfect festive Cheesecakes that the whole family will enjoy! Great for New Years celebrations!
This cake has been made in collaboration with Protein Works. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Mini No-Bake Salted Caramel Cheesecakes
Indulge in the perfect balance of creamy and sweet with these mini no-bake salted caramel cheesecakes! These bite-sized treats are a delightful combination of smooth, velvety silky smooth cheesecake topped with a rich, decadent salted caramel sauce. Each mini cheesecake sits on top of a buttery, crumbly crust, creating a mouthwatering contrast of textures. Whether you’re serving them at a party or enjoying them as a personal treat, these little desserts are sure to satisfy any sweet tooth with a touch of salty goodness. Get ready to experience dessert perfection in every bite!
Looking for more caramel desserts? Check out my:
Viral Vegan Caramel Apple Pastries
6 Ingredient Vegan Salted Caramel Tarts
Why you’ll love these mini no-bake salted caramel cheesecakes :
Here’s why you’ll fall in love with my no-bake vegan salted caramel cheesecakes:
- Creamy and delicious: A velvety, rich filling made from plant-based ingredients that’s as smooth as it is satisfying.
- Perfect caramel flavour: Flavoured with the Protein Works Salted Caramel, along with homemade caramel with flaked sea salt!
- Decadent salted caramel: A luscious homemade salted caramel topping that’s the perfect balance of sweet and salty.
- No-bake simplicity: Easy to make with minimal effort, no oven required!
- Dairy-free & vegan: 100% plant-based, so everyone can enjoy without compromise.
- Gluten-free: A dessert that’s friendly for those with gluten sensitivities, simply use gluten-free biscuits / cookies for the base!
- Perfectly portion-sized: Individual servings make them the ideal treat for any occasion, from parties to personal indulgence.
- Allergen-friendly: No dairy, no eggs, and no gluten—just pure, wholesome ingredients.
- Fun to make, and enjoy!
Layers to my salted caramel cheesecakes
These mini no-bake salted caramel cheesecakes are a decadent treat, crafted with multiple layers of indulgence. They consist of 4 simple layers which compliment each other perfectly.
- Base: The base consists of a buttery biscuit base that provides a satisfying crunch, perfectly complementing the rich, smooth caramel cheesecake filling.
- Filling: The filling is luxuriously creamy no-bake cheesecake made with cashew nuts and dairy-free cream cheese with a hint of sweetness and a touch of sea salt that enhances the caramel flavours. It’s also made using the Protein Works Salted Caramel Wondershake, perfect for getting some extra protein in your dessert. Plus it’s absolutely delicious!! Check out Protein Works Vegan Wondershake here.
- Caramel: A generous drizzle of easy, vegan homemade caramel sauce on top adds an extra layer of indulgence. You’ll literally want to drink this caramel, it’s THAT delicious!
- Whipped cream: A delicate swirl of dairy-free whipped cream crowns each cheesecake, offering a light, airy contrast to the richness below. The combination of textures and flavours makes each bite a heavenly balance of salty and sweet, smooth and crunchy, creating a truly irresistible dessert. Full recipe including my homemade vegan caramel is in the recipe card at the bottom of the page!
Tools you’ll need to make these cheesecakes:
I have listed some of the tools you’ll need in order to make these mini no-bake salted caramel cheesecakes as easy as possible (contains aff links) :
- A high speed blender
- A loose base / push up cookie cup tin
- Food processor
- Saucepan
- Piping bags
- Measuring spoons
- Mixing bowl
- Kitchen scales
- Star tip nozzle
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
No-Bake Salted Caramel Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
These Mini Vegan & No-Bake Salted Caramel Cheesecakes are creamy bite-sized cheesecakes with a biscuit base and gooey salted caramel.
Ingredients
Ingredients for the salted caramel sauce
- 100g of coconut cream (see notes)
- 20g of dairy-free butter (I use Flora Plant Block)
- 100g of caster sugar (you can use golden caster sugar)
- Pinch of flakey sea salt
Ingredients for the base
- 100g of plain biscuits (you can use gluten-free)
- 40g of dairy-free butter
Ingredients for the cheesecake filling
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 3 tablespoons of Protein Works Salted Caramel Wondershake
- 50g of coconut cream
+
- 200g of dairy-free whipping cream( i use The Coconut Collaborative Double Cream)
- Dairy-free white chocolate
- Edible gold glitter
- Vegan gold star sprinkles
Instructions
Method (salted caramel sauce)
- Place the butter into a saucepan on the hob over low / medium heat and melt.
- Combine the melted butter and coconut cream together until smooth. Set aside.
- Place the sugar in a medium sized saucepan and place over medium / low heat. Stirring constantly with a heat proof spatula, melt the sugar until no lumps remain. Stir for approximately 3-5 minutes or until it starts to slightly bubble and smoke slightly. Remove from the heat then immediately pour in the melted butter and cream mixture. It will bubble and spit, so be very careful!!! Allow it to calm down for 15 seconds, then immediately begin to stir, checking for any lumps of sugar. If any lumps or clumps do appear, place the caramel back over a low heat and bring to a simmer until all lumps have fully dissolved.
- Add in the flaked sea salt (optional), then pour into a heat proof jug and allow this to cool down fully then chill in the fridge overnight before using. It will thicken when set.
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, Protein Works Salted Caramel Wondershake, coconut cream and 1 tablespoon of the homemade caramel sauce. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Transfer some caramel into a piping bag and top each cheesecake with a swirl of the sauce, using a tooth pick to swirl it around.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Decorate
- Add a puddle amount of caramel sauce to the top of each cheesecake.
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium star tip nozzle.
- Pipe a swirl of cream to the top of each cheesecake.
- Finish with a sprinkle of some edible star sprinkles and a chocolate star (I melted some dairy-free white chocolate, added into a piping bag and piped on some grease proof paper. Freeze, then add on some edible gold glitter). Place on top of each cheesecake.
- Serve and enjoy!
Notes
To store: Keep fresh by storing in a air tight / sealed container in the fridge. Allow to come to room temperature fully before serving. Best enjoyed within 3 days of making.They will melt / soften if left at room temperature for too long, or any temperature that is warm.
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
Coconut cream: Use the thick white cream from a can of coconut milk. Pour out the clear liquid and only use the thick, white cream.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
