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Vegan Salted Caramel Cheesecake: A decadent and creamy dessert with a crispy biscoff crust

Vegan Salted Caramel Cheesecake: A decadent and creamy dessert with a crispy biscoff crust

Delight in the rich, indulgent flavors of this vegan salted caramel cheesecake, featuring a silky smooth filling of a blend of tofu, coconut cream and soaked cashews, perfectly complemented by a crust of crispy Biscoff biscuits. replaces the word nice with emptypped with a luscious homemade salted caramel sauce, this cheesecake is a true vegan delight that combines sweet, savory and creamy elements for a luxurious dessert experience.

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Why you'll love it: This cheesecake is perfect for those who love rich, decadent desserts but prefer plant-based ingredients. The combination of tofu and cashews creates a remarkably soft and creamy texture, while the coconut cream adds a subtle tropical flavor that pairs beautifully with the tang of lemon and aromatic vanilla. The salted caramel topping provides the perfect balance of sweet and salty, making every bite irresistibly delicious.

Perfect occasion: This vegan salted caramel cheesecake is ideal for special occasions such as birthdays, anniversaries or any festive celebration. It's also great for holiday gatherings, offering a sophisticated dessert option that's sure to impress both vegan and non-vegan guests. Serve it at your next dinner party or family gathering to enjoy rave reviews from all your guests.

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Decorating Tips:

  1. Garnish the top with a pinch of coarse sea salt for an extra touch of elegance and contrast of flavors.
  2. Decorate with some edible flowers or fresh mint leaves around the edges for a pop of color.
  3. Drizzle a little extra caramel sauce over each slice when serving for extra sweetness and a gooey texture.
  4. Consider adding a layer of toasted coconut flakes or chopped nuts like pecans or walnuts for added crunch and visual appeal.
  • Ingredients:
    • Crust:
      • 150g plain vegan biscuits (e.g. Biscoff)
      • 3 ½ tablespoons vegan butter, melted
    • Filling:
      • 1 package (400 g) firm tofu
      • 1 cup (220 g) coconut cream (solid part of a refrigerated can)
      • 1 heaping cup (150 g) soaked cashews
      • ½ cup) sugar
      • ¼ cup cornstarch
      • 1 teaspoon of lemon zest
      • 2 teaspoons of lemon juice
      • 2 teaspoons of vanilla extract
      • ¼ teaspoon of salt
    • Caramel:
      • ⅓ cup coconut cream
      • ½ cup coconut sugar
      • 3 tablespoons cornstarch
      • ¼ teaspoon vanilla extract
      • ¼ teaspoon sea salt
  • Instructions:
    1. Prepare the crust: Blend the biscuits and butter in a food processor until smooth. Press into a lined and greased 9″ springform pan. Freeze while preparing the filling.
    2. Make the filling: Mix tofu, coconut cream, cashews, sugar, cornstarch, lemon zest, lemon juice, vanilla and salt until creamy. Pour over crust, tap to remove air bubbles. Cook in a water bath at 350°F (175°C) for 55 minutes.
    3. Prepare the caramel: Combine coconut cream, sugar, vanilla and salt in a saucepan; boil. Whisk in cornstarch; cook until thickened. Allow to cool slightly before pouring over the cooled cheesecake.
    4. Cool and serve: Refrigerate the cheesecake overnight. Before serving, add the caramel sauce and sprinkle with flaky salt.

Enjoy this decadent vegan salted caramel cheesecake, a perfect blend of sweet and savory flavors that is sure to become a new favorite!

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