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Tuesday, 11 December 2018

No-bake salted caramel cheesecake recipe | Ft Perkier

Vegan, no-bake, gluten-free, wheat-free, easy.

Who fancies some delicious cheesecake?
This is my no-bake cheesecake with an oat & nut crust, and a salted caramel cashew filling, topped with homemade Christmas tree cookies, chopped nuts, coconut whip stars and some of the brand new salted caramel Perkier Bites.

This recipe is in collaboration with Perkier.
Perkier has just released some brand new bites, which are not only nutritious and packed full of protein/energy...they're scrumptious!

The bites come in 3 flavours:

-Cacao & orange
-Salted caramel
-Cacao & peanut

My favourites have to be salted caramel which I've used to top off this cheesecake with. I am a sucker for anything sweet- haha!


The bites are vegan, gluten/wheat-free and do not contain palm oil, YES!!

They have 6g of protein in per bag, which is amazing and they're packed with slow release energy, perfect to pop in your bag and take out and about with you!
This cheesecake is quick & easy to make, perfect for a Christmas party, family gathering.


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

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Ingredients for the base
-150g of oats (I use gluten-free)
-100g of mixed nuts
-2 tablespoons of coconut oil (melted)
-1 teaspoon of vanilla extract
-12 dates (pitted)
-1 tablespoon of maple syrup

Ingredients for the cheesecake filling
-200g of cashew nuts (soaked overnight & drained)
-150g of coconut cream (cream only)
-75g of coconut oil (melted)
-2 teaspoons of vanilla extract
-2 tablespoon of caramel sauce (Get my recipe here) or you can use caramel flavouring
-2 tablespoons of water

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

Decoration (optional)
-Crushed nuts
-Perkier bites
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To make the base
Step 1- Line a 9-inch springform pan with greaseproof paper.

Step 2- Add all of the ingredients into a blender/food processor and whizz up until ground (but not fully ground as it's nice to have a textured/nutty base).

Step 3- Press the mixture into your lined cake tin.
You can even press the crust up the edges of the tin (like I did).

Pop the tin into the freezer whilst you make the cheesecake layer!

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

Step 2- Whizz up on high for around 5 minutes until smooth.
Add more water if needed.

Step 3- Pour the filling into the base, level with a spoon or off-set spatula and pop back into the freezer to set.
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 Christmas tree cookies, chopped nuts, coconut whip stars and some of the salted caramel Perkier Bites.

Delicious!

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Find where you can pick up the new bites:
http://perkier.co.uk/stockists/

Check out the awesome Perkier website here
It's full of information & is easy to navigate about products & their ingredients 
http://perkier.co.uk/

Discover Perkier on social media
Facebook- https://www.facebook.com/perkierfoods
Twitter- https://twitter.com/perkierfoods


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Holly Jade
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3 comments

  1. Hi! Thanks for this recipe! I am making it as we speak! However my filling doesnt taste caramelly enough... should I also put salt into the mixture? It just tastes like creamy cashews... :)

    ReplyDelete

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