Salted Caramel Cheesecake

Ingredients  firm tofu coconut cream cashews sugar cornstarch lemon zest lemon juice vanilla salt Biscoff cookies vegan butter coconut sugar sea salt

Start by creating the crust. To a food processor, add the cookies and melted vegan butter and pulse them together until you have a fine powder.


Line a springform pan with parchment paper and grease it with coconut oil. Transfer the crust from the food processor to the springform pan.


Press it in tightly to the bottom and the sides of the pan. Set the pan aside.


For the filling, start by draining the extra water from the box of tofu and pressing it to get rid of any extra water. Then cut into smaller pieces.


To a clean food processor, add tofu, coconut cream, sugar, soaked cashews, lemon zest and juice, vanilla, salt, and cornstarch. Blend on high until creamy and smooth.


Pour the filling over the crust and gently slam the cheesecake on the counter to get rid of any air bubbles. Use a spatula to smooth out the top of the cheesecake.


Use a large piece of aluminum foil to wrap the bottom and sides of the springform pan.


Transfer pan to a slightly larger deep pan. Fill the larger pan with water, about halfway up on the springform pan. Bake the cheesecake for 50-60 minutes at 350*F/ 175*C.


To make the salted caramel layer, add the coconut cream, sugar, vanilla, and salt to a small saucepan over medium heat. Cook the mixture until it starts to boil. Stir constantly.


Once boiling, add in cornstarch and whisk in, making sure to break up all of the clumps. Cook until the sauce starts to thicken, then remove from heat.


After cheesecake has chilled for at least 6-8 hours, pour the caramel sauce on top. I also added some flakey salt on the outer edge of the cheesecake.


Slice into your salted caramel cheesecake and enjoy!


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