Enjoy the smooth goodness of a baked caramel cheesecake that doesnt have any dairy, nuts, or eggs. Great for people who have to watch what they eat or who just want a treat without feeling bad about it
Ingredients:
- 400g dairy-free cream cheese
- 200g dairy-free yogurt
- 200g vegan caramel sauce
- 200g digestive biscuits, crushed
- 100g dairy-free margarine, melted
- 50g cornstarch
- 100g granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions:
Preheat oven to 180C 350F
Mix crushed digestive biscuits with melted margarine, then press into the base of a lined cake tin
In a bowl, whisk together dairy-free cream cheese, dairy-free yogurt, cornstarch, sugar, vanilla extract, lemon juice, and a pinch of salt until smooth
Pour half of the cheesecake mixture onto the biscuit base, then drizzle half of the caramel sauce over it
Repeat with the remaining cheesecake mixture and caramel sauce
Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center
Allow the cheesecake to cool completely in the tin, then refrigerate for at least 4 hours or overnight
Before serving, drizzle extra caramel sauce on top if desired
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