Is there anything better than sinking your fork into a slice of silky, creamy, and decadent cheesecake? Add in the warm spices of a Gluten Free Biscoff crust with a slicky crown of salted caramel and you have a true bite of bliss. This Dairy and Gluten Free Salted Caramel Cheesecake is sure to become your new favorite luxurious treat.
Cheesecake is one of my favorite desserts. When creating Gluten Free and Dairy Free dishes I always strive to make them so delicious that everyone will fall in love with them. From The Best Dairy Free Oreo Cheesecake to this sweet treat with just the right burst of savory, they should all be over-the-top delicious. With a few tips and the right ingredients, this silky confection will become a new favorite.
When it comes to making any cheesecake Dairy Free, whether it’s this Dairy and Gluten Free Salted Caramel Cheesecake or any other, it’s all about the right combination of ingredients for both flavor and also texture. You want that ultra smooth and rich bite that clings to your fork as you sink into its inviting depths.
- Gluten Free Biscoff Cookies – Go ahead and make these crispy, buttery cookies with the perfect amount of warm spices. Be warned you will be snacking on them before they even make it to the crust, but this will give you everything you love about Biscoff cookies with ingredients that you know and have complete control over.
- Dairy Free Butter – Helps make the crust extra decadent and give it its texture.
- Dairy Free Cream Cheese – Use your favorite Dairy Free cream cheese for this, or a combination.
- Dairy Free Sour Cream – Helps make this cheesecake ultra creamy.
- Egg Yolk – The extra egg yolk brings richness as well as texture.
- Javamelts Caramel Flavored Sugar – Made from 100% pure cane sugar and naturally flavored. Javamelts Caramel Sugar brings extra flavor and depth to this recipe. It measures exactly the same as regular granulated sugar but with a depth of flavor that takes this cheesecake recipe over the top.
- Vanilla Extract – Use the highest quality vanilla extract that you can for the most flavor. The amount of vanilla in this recipe might seem like a lot but it balances the flavor of Dairy Free cream cheese.
- Dairy Free Caramel – You already made the homemade biscoff cookies for the crust, go ahead and pick up your favorite Dairy Free caramel sauce for this recipe.
- Fleur de Sel – Can we agree that fancy flaky sea salt is basically adult sprinkles? Gives this cheesecake a slightly savory note that balances and enhances the sweetness.
How to Make Dairy and Gluten Free Salted Caramel Cheesecake
While there are a few steps to making this sumptuous confection, they’re all easy. It will be love at first bite and the process will totally be worth it once you slice into this gorgeous dessert.
Time needed: 6 hours and 20 minutes
A spiced Biscoff combined with caramel cheesecake and a salted caramel crown make this the ultimate decadent treat.
Preheat your oven to 375 degrees. Spray an 8″ or 9″ springform pan with nonstick baking spray and set aside.
- In Crust We Trust
Add the homemade biscoff cookies to a blender and pulse until they form a fine, sandy texture. Transfer the cookie crumbs and melted Dairy Free butter to a bowl and mix to combine. Pour the mixture into the prepared springform pan and press down. You can use the underside of a measuring cup for this. Let the crust refrigerate while you prepare the rest of the cheesecake.
Add the cream cheese, vanilla, and sugar to a bowl and mix on high for 5 minutes. Add the sour cream and eggs and mix for an additional 3 minutes.
Pour the mixture into the prepared crust. Allow it to bake in the middle rack in the middle of the oven for 45 minutes. Do not open the door!
Let your cheesecake sit on the counter for an hour before transferring it to the refrigerator and letting it refrigerate for at least 4 hours.
- Top It Off
Spread your caramel sauce over the top of the cheesecake. Sprinkle the fleur de sel over the top.
While this recipe is delicious with storebought Dairy Free caramel sauce, you can easily make this at home with a can of sweetened condensed coconut milk. Simply pour it into a pot over medium heat and stir until it melts. Continue cooking until it turns a light golden brown color. Remove from the heat and let cool.
This recipe is completely Dairy Free and Gluten Free. However, you can make this same recipe with dairy cream cheese and sour cream, and also storebought Biscoff cookies.
Using a hand mixer or stand mixer makes it easy to bring together the cheesecake filling and create that ultra smooth and creamy texture. In addition, this recipe will fit both an 8″ and 9″ springform pan so use what you have.
How to Know When Your Cheesecake is Done
We’ve all been there. We open the oven door all excited to take our sweet treat out of the oven only to discover that the center of our cheesecake is still pretty jiggly. Because of variations in oven temperatures and also the nature of different brands of cream cheese and sour cream, the baking time will vary.
Always bake this recipe for 45 minutes, never opening the door. If you go to take it out and the center is still pretty jiggly, allow it to bake for an additional 10-15 minutes. You can tell it’s not quite done by opening the oven door and giving it a gentle but firm tap with a wooden spoon. If it noticeably wobbles let it bake that extra time.
Another way to determine if your cheesecake it done is with an instant read thermometer. If your put the probe into the center of the cheesecake, making sure not to touch the bottom, the temperature should be 150 degrees.
Cheesecakes are a great make ahead dessert as they need that time to cool down and set up in the refrigerator. Once your cheesecake is fully cooled you can tightly cover the spring form pan with either foil or plastic wrap and keep it refrigerated for up to five days. Trust me though, it won’t last that long.
Top Tip for Dairy and Gluten Free Salted Caramel Cheesecake
When it comes to making the smoothest cheesecake, it’s all about avoiding those lumps. Having all of your ingredients at room temperature, from the Dairy Free cream cheese down to the eggs will help this come together silky smooth and lump free.
Dairy and Gluten Free Salted Caramel Cheesecake
- 1 Mixing Bowl
- 1 Mixer
- 1 8" or 9" springform pan
- 2 3/4 cups Gluten and Dairy Free biscoff cookies See recipe for cookies
- 7 tbsp Dairy Free butter
Salted Caramel Cheesecake
- 16 oz Dairy Free cream cheese, room temperature
- 12 oz Dairy Free sour cream
- 2 eggs, room temperature
- 1 egg yolk
- 1 1/4 cups Javamelts caramel flavored sugar
- 1 1/2 tbsp vanilla extract
- Dairy Free caramel and Fleur de Sel for topping
- Add the cookies to a blender or food processor and pulse until a fine, sandy crumb.
- Add the crumbs and melted butter to a bowl and mix to combine.
- Spray an 8" or 9" springform pan with nonstick baking spray. Pour the crust mixture into the pan and press down.
- Allow to refrigerate while you prepare the filling.
Salted Caramel Cheesecake
- Preheat the oven to 325 degrees. Make sure the rack is in the center of the oven.
- Add the sugar, cream cheese, and vanilla to a bowl and mix on high for 5 minutes. It should get light and airy.
- Add the eggs, yolk, and sour cream and mix for an additional 3 minutes. It will be extremely creamy.
- Pour the cheesecake batter into the prepared crust.
- Place the cheesecake on the center rack in the middle of the oven.
- Let the cheesecake bake for 45 minutes. Do not open the door!
- If the cheesecake is still a little too jiggly in the center let it bake for an addtional 10-15 minutes.
- Let cool for an hour on the counter.
- Transfer the cheesecake to the refrigerator and let it refrigerate for at least 4 hours.
- Spread Dairy Free caramel sauce over the top of the cooled cheesecake. Sprinkle Fleur de Sel over the top.