Salted Caramel Cheesecake

This bad boy is our personal favourite, it’s super indulgent and tastes amazing but guess what, it’s HEALTHY! – we like the sound of that!

Salted Caramel Cheesecake

  • Servings: 2
  • Difficulty: Easy
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Ingredients

Biscuit Base

  • 1 scoop VEEGO Salted Caramel Protein Powder
  • 100g Oat flour
  • 25ml Almond Milk
  • 25g Almond Meal
  • 4ml Maple Syrup
  • 1tbs Coconut Oil

Cheesecake

  • 1 scoop VEEGO Salted Caramel Protein Powder
  • 150g Vegan Cream cheese
  • 50-100g Vegan Caramel chocolate melted
  • 60g Coconut Yoghurt
  • 60ml Coconut Milk in a Can (put in the fridge overnight)
  • 30g Sweetener (Xylitol)
  • 1tsp Vanilla extract

Berry Glaze

  • 2 cups Mixed Berries
  • ¼ cup maple syrup
  • 1-2 tbsp Lemon juice
  • 1 tbsp Corn starch

Directions

Biscuit Base

Get your best mixing bowl for this bad boy…

  1. Mix all the ingredients together and add a tablespoon of almond milk at a time until the desired dough consistency is reached. We want a nice thick consistency
  2. Press the mix into a round tin cake tray

 

Cheesecake

  1. Start by melting the chocolate in a heatproof bowl with a teaspoon of coconut oil, then pour in the rest of ingredients and mix or beat
  2. Open the coconut milk can and use the solids from the top of a refrigerated can
  3. Pour the cheesecake mixture over the base and put in the freezer

 

Berry Glaze

  1. Thaw out berries if frozen and add to saucepan
  2. Add Xylitol and lemon juice.
  3. Stir in the corn starch and cook until it turns into a sauce and thickens.
  4. Stir and let cool. Pull cheesecake out of the freezer and pour the sauce over cheesecake
  5. Once you’ve done this, put it in the fridge, put on some Netflix and chill for an hour! Then you are READY to nom nom nom

Recipe Creator

Recipe contributed by ‘Veego’.  Veego is a plant-based protein company with a range of powders and bars to keep you fueled.

Click here to shop the Veego protein range!

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