Who doesn’t love anything salted caramel?? If you are like me & love it then this cheesecake is for you…

Jump to recipe below

Good vegan caramel is hard to find and come by. Me being me, I had to try and make it. The reality of making diary-free caramel was not very glamorous and it was not so successful as it turned into a fudge rather than caramel (I won’t be sharing that recipe anytime soon, haha!!) I did use this to decorate the cheesecake rather than sprinkles.

For this recipe I used the ‘Oatly’ cream alternative and it worked surprisingly well. One thing is that it does not hold its shape in the same way as double cream usually does but that easily solved but putting the cheesecake in the fridge half-way through decorating for 5 minutes or so and re-whipping the cream alternative.





For decorating:



  1. Blitz the biscuits in a food processor.
  2. Melt the butter and mix the butter and biscuits together. Then press into tin.


  1. Whisk together the cream cheese, vanilla and icing sugar until smooth.
  2. Add in caramel flavouring and whisk again for a short period of time.
  3. Then add double cream and salt and whisk again until it is smooth and it holds soft peaks.
  4. Add mixture on top of biscuit base.
  5. Set the cheesecake in the fridge for at least 2 hours to set.


  1. Whip double cream and icing sugar until thick and it holds its’ shape.
  2. Pipe onto cheesecake. Add sprinkles if desired and Enjoy!

My tips:

If you make this bake, then please let me know on socials using the #bettybakess

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