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Rich, creamy, and entirely plant-based with layers of cookie crust, caramel, and chocolate ganache.
Ingredients
For the Crust:
– 280g vanilla cookies (approx. 2 1/2 cups crushed)
– 6 tablespoons vegan butter (85g)
For the Cheesecake:
– 16 oz vegan cream cheese (454g)
– 2 tablespoons melted vegan butter (28g)
– 1 cup granulated sugar (200g)
– 4 tablespoons cornstarch (32g)
– 6 fl oz plant milk (177ml)
– 1 teaspoon vegan lactic acid or apple cider vinegar
– 1/4 teaspoon salt
– 3 teaspoons vanilla extract (15ml)
For the Caramel:
– 2 cups granulated sugar (400g)
– 6 tablespoons water (90ml)
– 2 teaspoons white vinegar (10ml)
– 1 teaspoon salt
– 6 oz creamed coconut or 1 cup full-fat canned coconut milk (240ml)
– 2 tablespoons vegan butter (28g)
Instructions
Instructions
1. Prepare the Crust:
Crush the vanilla cookies using a food processor or by hand. Mix in melted vegan butter until the texture resembles wet sand. Press the mixture into a greased and parchment-lined 7-inch cake pan.
2. Make the Cheesecake Batter:
In a food processor, blend all cheesecake ingredients until smooth. Scrape down the sides and pulse again to ensure even mixing.
3. Bake the Cheesecake:
Pour the batter over the crust. Bake in a water bath at 350°F (175°C) for 60 minutes. After baking, turn off the oven, crack the door, and allow the cheesecake to cool slowly.
4. Make the Caramel:
In a heavy-bottom saucepan, combine sugar, vinegar, water, and salt. Bring to a boil. Remove from heat and carefully stir in creamed coconut (or coconut milk) and vegan butter.
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