Vegan Vanilla Cheesecake with Salted Caramel Sauce
Make the cheesecake base and filling and chill in the fridge the day before you need it if you want to get ahead… then all you have to make is the caramel sauce to go on at the last minute. Great served with a few raspberries or blackberries if you have them.
This is a really simple to make cheesecake – we tried a few with soaked cashews but they didn’t quite hit the mark for us…Use our Carnation Vegan in combination with lots of vanilla and vegan cream cheese alternative for a quick and delicious filling, then drizzle generously with our salted caramel sauce. Perfect for all cheesecake lovers – vegan or otherwise!
For the base:
Vegan cookie sandwich biscuits
Vegan butter alternative (we like Stork baking block), melted
For the filling:
Vegan cream cheese alternative (we like Violife)
Vanilla bean paste
For the salted caramel sauce:
Vegan butter alternative
Vegan milk alternative (or vegan cream if you have it)
Light brown soft sugar
Pinch flaky sea salt
You will also need:
18cm loose bottomed cake tin, greased or 12 small glasses
Step 1 of 4
Place 175g biscuits into a bowl or strong food bag and bash with a rolling pin or you can whizz them in a blender until finely crushed. Tip the crumbs into a bowl.
Step 2 of 4
Place 25g vegan butter into a bowl and melt in a microwave, then stir into the crushed biscuits until well mixed. Press the crumbs into the base of the cake tin or spoon into glasses. Chill while you make the filling (about 10 minutes).
Use a flat-bottomed glass or measuring cup to even out the biscuit crumb if you seek even perfection in your biscuit base!
Step 3 of 4
Whisk together 100g of the Carnation vegan with 600g cream cheese and 2tsp vanilla until smooth. Spoon the mixture on top of the biscuit base, even out with the back of a spoon and chill for 2 hours or overnight.
Step 4 of 4
To make the caramel; put 170g Carnation vegan, 25g vegan butter, 3tbsp vegan milk or cream alternative, 3tbsp light soft brown sugar and a tiny pinch of salt into a non-stick pan, bring to a rapid boil and then bubble for 2-3 minutes. Allow to cool slightly so that you can taste it (be careful!) and add more salt to taste if it needs it. Drizzle the sauce over the cheesecake just before serving, letting it drip down the sides... mmm.
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