Friday, 23 August 2019

Salted caramel cheesecake - No Bake!


If you love salted caramel you need this recipe 



Caramel in the biscuit base, caramel in the 'cheesecake' layer, a WHOLE layer of caramel, plus all on top, it's bursting with caramel which you can't resist. Topped with my favourite 'Salted Caramel Nibbles' by NAKD which compliments the flavours so perfectly. 

The best dessert to make for any occasion, all VEGAN and DAIRY FREE and doesn't require any baking. 

Check out my other cheesecake recipes for more inspiration!


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Make ahead

Recipe

Prep: 30 minutes
Cook: no bake - 6 hours + chilling time
Serves: 8-10 people

Ingredients

Biscuit base
200g McVities Twists Chocolate and Caramel Biscuits
70g Vegan butter
2 tbsp Veg or Coconut oil
Caramel layer
180g Caster sugar
65g Coconut cream from a can of coconut milk - CHILL IN FRIDGE
60ml Soya milk
Salt
Cheesecake layer
280g Vegan cream cheese - I use Violife
125g Icing sugar
1 tsp Vanilla extract
Toppings optional
Caramel sauce
Leftover buttercream

Method

✿Make your biscuit base. Line a 9 inch round cake tin or tart dish. Melt your butter and coconut oil over a saucepan or in the microwave.
✿Crush your biscuits by either putting them in a zip-lock bag and use a rolling pin OR if you have a food processor/blender you can blend till they turn to crumbs.
✿Add your melted butter and stir till combine. Press biscuit mixture into cake tin until even and then refrigerate. 
✿To make your caramel, in a saucepan on a low heat, combine your sugar and coconut cream. Bring it to the boil then let it simmer vigorously for about 10-15 minutes only stirring occasionally until thickened and slightly reduced. 
✿Remove from heat and whisk in the milk and salt. If using instantly, pour over the biscuit layer (save some for the top) and then chill in the fridge OR pour into a sterilised jar where it will continue to thicken. This can be reheated and stored for up to 1 month. 
✿Make your cheesecake layer. Using an electric mixer, whisk the cream cheese until fluffy and gradually add the sugar. Add the vanilla and then fold in the creme fraiche. 
✿Spread the mixture over the biscuit base. I use a couple of tbsp of caramel and drizzled over the top. Then using a cocktail stick ran it through the cheesecake in a swirly patter. ✿Chill for at least 6 hours or overnight for best results. 
✿I also had some spare buttercream which I piped on top and then added some Nakd nibbles. You could also add some popcorn or pretzels! Enjoy!


Christina
xx






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