Vegan Salted Caramel Cheesecake

Makes 9
Prep Time: 30min + soaking
Setting Time: 4 hours


Anzac Base:

Caramel Filling:

  • 1/2 cup raw cashews, soaked in boiling water for 45 min
  • 200g medjool dates, seeds removed
  • ¼ tsp salt
  • ¼ cup coconut oil, melted
  • 4 tbsp coconut cream

Chocolate Ganache:

  • 4tbsp coconut cream
  • 1 tbsp coconut oil, melted
  • 100g, 70% Lindt dark chocolate, finely chopped



** You will need a 270ml can of Ayam coconut cream chilled in the fridge for at least 24 hours.

Anzac Base:

  • Line a 12-hole muffin tin with 9 patty pan papers. Set aside
  • Add the GF Oats Biscuit Crumble and coconut oil to a bowl. Mix until a moist crumble forms.
  • Add 1 tbsp of the mixture to each patty pan paper, gently press down evenly spreading over the base. Put the muffin tin into the freezer for 15 minutes while the filling is made.

Caramel Filling:

  • Add the soaked cashews, dates, salt, coconut oil and coconut cream to a food processor.
  • Blitz until smooth and creamy. This could take a couple of minutes.
  • Once smooth, remove the chilled bases from freezer, add 2 tbsp of caramel filling to each base spreading evenly. Return to the freezer for 2 hours.

Chocolate Ganache:

  • In a small microwavable bowl add the coconut cream & coconut oil. Place into the microwave for 1 minute, remove and add the chocolate pieces. Stir until melted thick glossy mixture is achieved.
  • Remove the mini cheesecakes from the freezer. Add 1 tbsp chocolate ganache over the top of each cheesecake. Using an offset spatula gently smooth out the ganache on each cheesecake.
  • To garnish add a sprinkling of the GF Oats Biscuit Crumble to half of the tops of each. Place in the freezer for a further 2 hours.
  • To serve, remove the patty papers from around each cheesecake and serve immediately.

Cook’s Notes:

  • Cheesecakes will keep for up to 2 months in an airtight container in the freezer.

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