CARAMEL CHEESECAKE

RECIPE CREATED BY: Elly
TIME REQUIRED: 15 mins + setting time
SERVES: 8+

WHAT YOU’LL NEED:
1 Pack Lotus Biscoff Biscuits (use Kea Cookies Gingernuts for soy & gluten free)
60g Nuttelex Buttery
Pinch of Ceres Naturals Sea salt (optional)
2 Tubs Angel Food Cream Cheese Alternative
1 Jar Natures Charm Salted Caramel Sauce

Caramel Cheesecake Recipe

WHAT TO DO:

Smash ya bikkies (not with your teeth) preferably in a food processor

Melt the Nuttelex – once melted add salt if using, and mix through the biscuit crumbs

Grease your preferred dish (I used the pyrex round pie dish but anything will work)

Press the biscuit mix into the dish and pop it in the fridge

Get ya cream cheese into a bowl and beat it. Ideally with an electric hand mixer, cake mixer or whatever you’ve got. You can also do it by hand (I did) and it’ll still turn out fine

If it’s not loosening up give it a quick blat in the microwave (like 10 seconds) to get you cranking

Once it’s fairly smooth whack in the whole jar of sauce (oh yes) and mix until combined – you’ll know when

Here’s where it gets tricky, just kidding – this is the easiest vegan cheesecake ever right?

Pour the caramel mix onto the base and spread her out so it’s even on the top

Leave in the fridge to set – you’ll get away with about 4 hours but overnight is best

If using Kea Cookies gingernuts; add some cinnamon to replicate the Christmassy gingerbready deliciousness the Biscoff brings to this base and you’re away

JAZZ IT UP:

Easily change the flavour by using a different sauce! Natures Charm also make chocolate or butterscotch (yeah yum!) and use the Kea cookies in double chocolate chip or vanilla for the base

Try adding berries, marshmallows, a melted choc swirl or just about anything else to mix it up inside or make it pretty on top!

Products used in this recipe