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Friday, 4 May 2018

Caramel pretzel cheesecake recipe | Ft Indie Bay

Vegan, quick & easy, natural sugar.

Salted caramel sauce, pretzels, caramel cheesecake....doesn't this sound like the best combination ever?!
A deliciously creamy filling with a crisp and crunchy pretzel base makes for the best cheesecake! Did I mention....it's NO-BAKE!


This recipe features the scrumptious Indie Bay pretzels.
Indie Bay make vegan, high protein and yummy pretzels in the shape of balls!
They have 3 flavours
-Rock Salt
-Superseeds
-Cracked Pepper

Their pretzels are all natural, high in fibre, high in protein, GMO free and contain no added sugar. They're the perfect guilt-free snack and great to take out on the go as they don't only come in share bags, but they have snack bags too! 

I have used the 'Super seed' in this cheesecake. It's a divine base, paired with a creamy caramel filling and salted caramel sauce..the flavours pair excellently together, plus sunflower seeds have great health benefits!
This cheesecake is light, creamy and flavourful. The pretzel balls on top makes this cheesecake eye catching, irresistible and unique! I am just so happy with how it turned out, everyone who has tried this cheesecake LOVE'S it!

It's simple and I'm sure whoever you make this delicious dessert for will be more than impressed!

Preparation- Overnight
Freezing time- 2-4 hours (or overnight)
Serves- 10
Level- Easy

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Ingredients for the base
-160g of pretzels
-65g of dairy-free butter (melted)
-3 tablespoons of coconut oil (melted)

Ingredients for the filling 
-180g of cashew nuts (soaked and drained)
-1 can of coconut cream (cream only)
-2 tablespoons of caramel sauce (Get my recipe here)
-1 teaspoons of vanilla extract
-2 tablespoons of coconut oil (melted)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Decoration
-Coconut whip (Get my recipe here)
-Caramel sauce (Get my recipe here)
-Pretzels
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To make the base
Step 1- Line a medium sized cake tin with greaseproof paper.

Step 2- Place the pretzels into a food processor/blender and whizz up until crumbly, but not too fine.
Step 3- Melt the butter and coconut oil.

Step 4- In a bowl, add in the crushed pretzels and pour over the melted butter & coconut oil and mix until like wet sand.

Step 5- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. 
Place into the freezer whilst you make the filling.

To make the filling
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, caramel sauce, vanilla and melted coconut oil. 

Step 2- Whizz up on high for around 5 minutes until smooth.
Add a splash of water if needed.
Step 4- Pour the filling into the base, level with a spoon or off-set spatula.

Optional: Add some caramel sauce to the top of the cheesecake and using a tooth pick, swirl to create a marble effect.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).

Store in a sealed container in the freezer and defrost fully before serving.

I served my cheesecake with coconut whip stars around the edge of the cheesecake, some pretzels balls, a sprinkling of rock salt and a drizzle of caramel sauce.

Delicious!

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Shop the whole Indie Bay range here
https://www.indiebaysnacks.com/#home

 A huge thankyou to Indie Bay for collabing on this recipe with me!

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Holly Jade
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4 comments

  1. What a beautiful cheesecake! I love the caramel and pretzel combo - sounds delicious!

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  2. Wow this looks absolutely gorgeous! So intrigued by the pretzel bites they sounds delish, can't wait to give this a go!

    Freya - https://www.lovelyjubley.com/

    ReplyDelete
    Replies
    1. Thankyou so much Freya! I highly recommend them, they're scrumptious! Perfect for topping desserts or as a snack! x

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