The BEST No-Bake Vegan Salted Caramel Cheesecake!
A buttery biscuit base, with a thick and creamy caramel cheesecake filling, topped with a smooth caramel drizzle and sprinkle of sea salt.... vegan, gluten free, added protein and DELICIOUS!
Base
250g of gluten free, vegan biscuits
100g of dairy-free butter / margarine, melted
Filling
1 1/2 cups raw cashews, soaked
1/3 cup coconut oil, melted
30g vegan vanilla protein powder
1 tsp caramel extract
2 tbsp cornflour
250g dairy free cream cheese
1/2 cup agave nectar or maple syrup
Pinch of salt
Line the base of a 8'' loose base/push up round cake tin with greaseproof paper. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine. Melt the dairy-free butter and pour over the biscuit mix until like wet sand.
Press the mixture into the lined cake tin, making sure it is compact.
Drain the cashew nuts from the water and place them into a food processor/blender along with the syrup.. Whizz up on high speed for around 2 minutes then add in the remaining ingredients. Whizz until smooth. (depending on your protein powder you may need to add a dash of milk to thin) You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated. Pour the cheesecake filling over the base and level out. Place the cheesecake in the fridge to set overnight or for at least 8 hours.
You can find the recipe for my salted caramel here