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Instructions
1. Prepare the Crust:
Crush the vanilla cookies using a food processor or by hand. Mix in melted vegan butter until the texture resembles wet sand. Press the mixture into a greased and parchment-lined 7-inch cake pan.
2. Make the Cheesecake Batter:
In a food processor, blend all cheesecake ingredients until smooth. Scrape down the sides and pulse again to ensure even mixing.
3. Bake the Cheesecake:
Pour the batter over the crust. Bake in a water bath at 350°F (175°C) for 60 minutes. After baking, turn off the oven, crack the door, and allow the cheesecake to cool slowly.
4. Make the Caramel:
In a heavy-bottom saucepan, combine sugar, vinegar, water, and salt. Bring to a boil. Remove from heat and carefully stir in creamed coconut (or coconut milk) and vegan butter.
5. Whip the Caramel:
Transfer the mixture to a stand mixer with a balloon attachment. Whip on low, gradually increasing to medium speed for 8–10 minutes until smooth and thickened.
6. Assemble the Cheesecake:
Once the cheesecake has cooled and set, remove it from the pan. Spread the whipped caramel on top. Then add your cooled chocolate ganache as the final layer.
Tips and Variations
– Use high-quality vegan cream cheese for best texture.
– Coconut milk adds flavor—opt for creamed coconut if you prefer less coconut taste.
– Customize by adding chopped nuts, sea salt, or a hint of cinnamon to the caramel layer.
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