Espresso Salted Caramel Vegan Cheesecake Gluten Free 2. make sure all ingredients are at room temperature before getting started. blend all base filling ingredients into a smooth creamy mixture in a power blender. remove half of this mixture and set aside. 3. add chocolate layer ingredients to the base filling in the blender and blend until smooth. Instructions. make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool. line a 9" springform pan with parchment paper and set aside. place all crust ingredients into a food processor and process until it's the texture of coarse sand.
Gluten Free Salted Caramel Cheesecake Sugar Free Healthy Dessert For the full method, please refer to the recipe card at the bottom of this post. 1: grease a round, springform tin with vegan butter. 2: make the cheesecake base and press it into the prepared tin. 3: make the cheesecake filling. 4: spread it over the base and refrigerate. 5: top with extra cookie crumbs if you wish. Place the pan back into the freezer and allow it to chill for a 3 4 hours to set {after that the cake can be kept in the fridge or freezer}. for the caramel layer, there are 3 ways this can be done: a. remove cake pan from the freezer. pour or spread (depending on consistency) the vegan dulce de leche on top. For the salted caramel: to a small pot on medium high heat, add in the coconut cream, vegan butter and sugar and bring it to a boil, stirring. then reduce the heat to a simmer and stir until it thickens for 5 6 minutes. it will continue to thicken as it cools. place in the refrigerator to thicken even more. Pour the filling into the baking tin and smooth out the top with a spatula. place into the refrigerator for at least 1 hour. if your caramel sauce is cold and thick, microwave for 10 seconds until just pourable. pour over top of the cheesecake and then chill in the fridge for at least 4 hours or preferably overnight.
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