Gluten-Free, Dairy-Free Salted Caramel Cheesecake

Who doesn’t love anything salted caramel?? If you are like me & love it then this cheesecake is for you…

Jump to recipe below

Good vegan caramel is hard to find and come by. Me being me, I had to try and make it. The reality of making diary-free caramel was not very glamorous and it was not so successful as it turned into a fudge rather than caramel (I won’t be sharing that recipe anytime soon, haha!!) I did use this to decorate the cheesecake rather than sprinkles.

For this recipe I used the ‘Oatly’ cream alternative and it worked surprisingly well. One thing is that it does not hold its shape in the same way as double cream usually does but that easily solved but putting the cheesecake in the fridge half-way through decorating for 5 minutes or so and re-whipping the cream alternative.


Recipe

Ingredients:

Base:

  • 300g Free-Form Digestives
  • 120g Diary-free butter

Cheesecake:

  • 500g dairy-free cream cheese
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 3 tsp vanilla flavouring
  • 1-2 tsp pink himalyan salt
  • 300ml double cream dairy-free alternative

For decorating:

  • 150ml Double cream dairy-free alternative
  • 1 tbsp Icing sugar
  • Sprinkles

Method:

Base:

  1. Blitz the biscuits in a food processor.
  2. Melt the butter and mix the butter and biscuits together. Then press into tin.

Cheesecake:

  1. Whisk together the cream cheese, vanilla and icing sugar until smooth.
  2. Add in caramel flavouring and whisk again for a short period of time.
  3. Then add double cream and salt and whisk again until it is smooth and it holds soft peaks.
  4. Add mixture on top of biscuit base.
  5. Set the cheesecake in the fridge for at least 2 hours to set.

Decoration:

  1. Whip double cream and icing sugar until thick and it holds its’ shape.
  2. Pipe onto cheesecake. Add sprinkles if desired and Enjoy!


My tips:

  • It is best to make sure that the cheesecake mixture is thick before adding it to the biscuit base and leaving it to set.
  • If you like a crumbly base then use about 20g less of butter.
  • The cheesecake will last about 4 days in the fridge but is best eaten on the same day.
  • This recipe can be made with the exact same quantities but with ‘normal’ biscuits and ‘normal’ cream and cheese.
  • If using dairy-free cream to decorate then it is best to do this quickly if it is warm or even in two halves, so doing one half of the cheesecake and then putting the cheesecake back into the fridge to finish cooling for 10 minutes or so and then finish it.

If you make this bake, then please let me know on socials using the #bettybakess

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s