Non-Dairy Caramel Cheesecake recipe

This cheesecake is super easy to make & tastes soooo good! Plus adding the caramel puts it up there in my favorites list. And after your first bite you will wonder how it can be dairy-free because it's so smooth.



1 - 8-inch pie crust (we used a pecan store bought one)

2 tubs (16oz) non-dairy cream cheese (we used So-Delicious brand)

2/3 cup sugar

2 TB cornstarch

3 TB plant milk of choice (we used coconut)

1 TB lemon or lime juice

1 tsp vanilla extract

Caramel Ingredients:

1 can - coconut condensed milk

1/4 tsp baking soda


  1. Preheat oven to 350F (180C).

  2. In a large mixing bowl, add cream cheese & sugar. Beat on low until smooth & creamy.

  3. Next add the rest of the ingredients to the bowl & beat until nice & smooth.

  4. Pour mixture onto the pie crust. Bake for 40-45 minutes.

  5. Remove from oven, let cool completely. Then refrigerate for 4 hours.

To Make the Caramel:

  1. Add the coconut condensed milk to a medium saucepan.

  2. Bring to a boil stirring constantly, then add the baking soda. Reduce to a bubbling simmer.

  3. Simmer for 3-4 minutes, continuing stirring constantly. Take off heat. Add caramel to a glass jar.

  4. Allow caramel to cool completely, then use how you would like! You can top the cheesecake or add to apples for caramel apples!

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