Servings 8 | 20min Preparation | 4 hours Chilling Time
Indulge in this rich and creamy cheesecake, blending the bold flavors of espresso with the sweetness of salted caramel. Perfect for special occasions or a weekend indulgence, this cheesecake will captivate any dessert lover’s heart.
Ingredients
Crust:
1 ½ cups ground vegan digestive biscuits
¼ cup melted vegan butter
Filling:
2 cups soaked cashews (soaked for at least 4 hours or overnight)
1 can full-fat coconut milk
½ cup brewed espresso (cooled)
½ cup homemade vegan salted caramel sauce (recipe below)
Topping:
¼ cup vegan salted caramel sauce (for drizzling)
A sprinkle of sea salt
1 tbsp crushed coffee beans (for texture)
Instructions
1. Prepare the Crust
In a mixing bowl, combine ground vegan digestive biscuits with melted vegan butter until the mixture holds together. Press the crust mixture evenly into the bottom of a springform pan to create a firm, even layer. Set aside in the refrigerator while preparing the filling.
2. Make the Filling
In a blender or food processor, combine the soaked cashews, coconut milk, and espresso. Blend until smooth and creamy. Pour half of the filling over the prepared crust.
Spread a layer of the homemade salted caramel sauce evenly on top of the first layer of filling.
Pour the remaining filling over the salted caramel layer and smooth the top with a spatula.
3. Chill the Cheesecake
Place the cheesecake in the refrigerator for at least 4 hours, or until fully set. For best results, refrigerate overnight.
4. Prepare the Topping
Once the cheesecake is set, drizzle the top with more vegan salted caramel sauce, creating a beautiful swirl pattern.
Sprinkle a light dusting of sea salt over the top.
Add a final touch by sprinkling crushed coffee beans for a crunchy texture.
5. Serve and Enjoy
Slice and serve this indulgent Salted Caramel Macchiato Cheesecake, enjoying the blend of rich coffee flavors, creamy cashew filling, and sweet-salty caramel.
Learn how to make: Homemade Vegan Caramel Sauce (3 different ways)
Nutritional Information (per slice)
Calories:Â 380
Carbohydrates:Â 28g
Fat:Â 27g
Protein:Â 6g
Fiber:Â 3g
Tips for making the Best Salted Caramel Cheesecake
Plan Ahead:Â Soak cashews overnight to ensure the creamiest texture.
High-Speed Blender:Â For a velvety filling, use a high-speed blender.
Chill for Best Results:Â Letting the cheesecake set overnight yields the best firmness and flavor!
This Salted Caramel Macchiato Cheesecake combines the boldness of coffee with the smooth sweetness of caramel, making it the perfect treat for any dessert lover!
Wishing you joy in every bite,
Andrea 🌼
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