gluten free vegan salted caramel cheesecake
RECIPE TYPE: pies & tarts
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons Earth Balance vegan butter, cold
  • 1/3 cup brown sugar
  • 2 tablespoons So Delicious unsweetened coconut milk
  • 1 tablespoon pure maple syrup or honey
  • 1/2 teaspoon pure vanilla extract
cheesecake filling
  • 3 1/2 cups raw cashews, soaked overnight
  • 3/4 cup So Delicious culinary coconut milk, full-fat*
  • 3/4 cup cane sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup lemon juice
  • 1 teaspoon pure vanilla extract
sea salt caramel sauce
  • 11 oz. container So Delicious culinary coconut milk, refrigerated overnight*
  • 3/4 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  1. Preheat oven to 350 degrees. Prepare 9-inch springform pan by lightly spraying with cooking spray.
  2. Sift together flour, baking powder and salt. In large mixing bowl of standing mixer, cream together vegan butter and sugar for 1 minute. Add coconut milk, maple syrup and vanilla.
  3. While mixer is on low, slowly add flour mixture. Continue to beat on medium speed for 1-2 minutes, until dough comes together. Pat dough into bottom of prepared pan.
  4. Bake 13-15 minutes or until golden brown. Place pan on cooling rack to allow crust to cool completely.
  5. When crust is cooled, make cheesecake filling. Place soaked cashews (soaked in water overnight and drained) in high-powered blender or food processor.
  6. Add coconut milk, sugar, melted coconut oil and lemon juice. Blend on high 1-2 minutes, adding an additional tablespoon of coconut milk if needed. Add vanilla and continue to blend until smooth and creamy.
  7. Pour filling over crust smooth out evenly. Cover top of cheesecake with plastic wrap and place in freezer, 1-2 hours or until set. Transfer cheesecake to refrigerator until ready to serve.
  8. To make caramel sauce, start by removing coconut milk from refrigerator. Cut open top of container (you won't be able to squeeze it out) and scoop out 1 cup only coconut cream.
  9. Place coconut cream in saucepan, along with brown sugar. Cook over medium-low heat and bring to low boil. Continue to boil for 25-30 minutes, stirring to keep from burning.
  10. When thickened, remove from heat and stir in vanilla and salt. Pour into glass jar to cool. Caramel can be stored in refrigerator for 3-4 weeks.
  11. Before serving cheesecake, warm caramel sauce (if chilled) in microwave on low for 30 seconds. Remove cheesecake from refrigerator and drizzle caramel over top. Slice and serve chilled.
  12. Cover cheesecake and store in refrigerator, along with additional caramel sauce.
*If you cannot find So Delicious culinary coconut milk, simply use full-fat canned coconut milk.
Recipe by Sarah Bakes Gluten Free at