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Chocolate Caramel Cheesecake

Step 1

Blend the plain biscuits and cocoa powder until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture. Then transfer it to prepared cake tin

Step 2

Beat the vegan cream cheese, sugar and cocoa powder until fully combined and smooth.

Step 3

In a separate bowl heat the chocolate and milk together for approx 45secs, stir and add to the cheesecake mix. Transfer to a piping bag and pipe ½ the cheesecake filling on top of the base. Then with the end of a spatula/spoon. Make a damn in the center - we will fill this with caramel.

Step 4

While the cheesecake sets in the fridge begin making your caramel. Here's my full proof vegan..

Step 5

– Once the caramel has been made and has cooled down. Pour into the cheesecake dam and then pip on the remaining cheesecake filling on top. – Pop the cheesecake in the freezer for 2hrs - the cheesecake should be stiff an hold it’s shape.

Step 6

Grate 3/4 chocolate pieces on the thick side of the grater [the one with the larger horizontal lines] and decorate it along the outside of the cheesecake to create a border.

Slice and enjoy!

More Cheesecakes

White Chocolate Pomegranate Cheesecake

Gluten Free Baked NY Cheesecake