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!

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Prep Time 15

Cook Time 1

Course Dessert

Servings

Ingredients

Biscuit Base

1 scoop VEEGO Salted Caramel Protein Powder
100g oat flour
25ml almond milk
25 g almond meal
4 ml maple syrup
1 tbsp coconut oil

Cheesecake

1 scoop VEEGO Salted Caramel Protein Powder
150 g vegan Cream cheese
50-100 g Vegan caramel chocolate melted
60 g coconut yoghurt
60 ml coconut milk in a can (put in the fridge overnight)
30 g sweetener (Xylitol)
1 tsp vanilla extract

Berry Glaze

2 cups mixed berries
1/4 cup maple syrup
1-2 tbsp lemon juice
1 tbsp corn starch

Instructions

Biscuit Base

In a mixing bowl, 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.
Press the mix into a round tin cake tray.

Cheesecake

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

Berry Glaze

Thaw out berries if frozen and add to saucepan.
Add Xylitol and lemon juice.
Stir in the cornstarch and cook until it turns into a sauce and thickens.
Stir and let cool. Pull the cheesecake out of the freezer and pour the sauce over the cheesecake.
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

Notes

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.

Tried this recipe?Let us know how it was!

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Salted Caramel Cheesecake