Baked Caramel Cheesecake

Serves 10

Difficulty: Easy-Medium

It’s my first post of 2013 and believe it or not, I’ve never ever in my life made a baked cheesecake. Throwing a recipe together was pretty simple but the taste is far from it, pretty awesome actually. I’ve added a can of the Soymilke caramel to the mix but you’re more than welcome to make your own caramel if you’re not on a time crunch or can’t get access to it. I’ve got the baked cheesecake bug now, look out!


  • 18 Digestive biscuits
  • 1/3 cup vegan margarine
  • 2 tubs Tofutti Better Than Cream Cheese
  • 1 300gram container of silken firm tofu
  • 1/2 cup caster sugar
  • 1 tablespoon lemon juice
  • 3 teaspoons egg replacer
  • 2/3 can Soymilke caramel


  1. Preheat the oven to 180°C and grease a standard springform tin.
  2. In a food processor, whizz the Digestive biscuits before melting the margarine and adding it to the mix until it’s well combined.
  3. Press the mixture firmly into the bottom of the tin to create a base.
  4. Clean the food processor and add the rest of the ingredients, minus the caramel, until smooth.
  5. Pour majority of the cream cheese mixture into tin but leave a tiny bit in the food processor.
  6. Add the caramel to the food processor and blend. Pour on top of the cream cheese mixture and marble with a knife to evenly distribute the caramel.
  7. Bake for about 45 minutes to an hour until the mixture has just about set.
  8. Remove from the oven and allow to cool for about 20 minutes before transferring to the fridge to set and cool completely (overnight is best).


  • Amy

    OMG this looks AWESOME!

    • Chelsey

      Thanks Amy 😀

  • K

    This looks perfect!

    • Chelsey

      Thanks 😀 Tastes delicious too!

  • Renard Moreau

    [ Smiles ] Wow! Looks delicious!

  • Steph Alward

    Hey there,

    love your website! its been so helpful. My partner and I are super keen to make this cheesecake – just wondering about the egg replacer – we hvae just bought the vegg and are thinking that 3 teaspoons would be too much?? let us know your thought – thanks a bunch! 🙂
    Steph ans Naissa

    • Chelsey

      Hi Steph and Naissa!

      The Vegg won’t really work for this recipe as it’s more of a flavoursome, egg yolky product rather than a binding agent. Not sure where you live but Orgran make one that’s readily available in Australia.

      Good luck with it 😀


  • Bianca

    Looks amazing and I want to make it but I’ve never seen canned vegan caramel sauce before. Do you have a recipe I could use instead by any chance? I’m in Australia. 🙂

    • Chelsey

      Hi Bianca,

      You can order the Soymilke Caramel from Vegan Perfection. I’m in Australia too and that’s where I get mine from 🙂

      Good luck!