Non-Dairy Caramel Cheesecake recipe
This cheesecake is super easy to make & tastes soooo good! Plus adding the caramel puts it up there in my favorites list. And after your first bite you will wonder how it can be dairy-free because it's so smooth.
1 - 8-inch pie crust (we used a pecan store bought one)
2 tubs (16oz) non-dairy cream cheese (we used So-Delicious brand)
2/3 cup sugar
2 TB cornstarch
3 TB plant milk of choice (we used coconut)
1 TB lemon or lime juice
1 tsp vanilla extract
1 can - coconut condensed milk
1/4 tsp baking soda
Preheat oven to 350F (180C).
In a large mixing bowl, add cream cheese & sugar. Beat on low until smooth & creamy.
Next add the rest of the ingredients to the bowl & beat until nice & smooth.
Pour mixture onto the pie crust. Bake for 40-45 minutes.
Remove from oven, let cool completely. Then refrigerate for 4 hours.
To Make the Caramel:
Add the coconut condensed milk to a medium saucepan.
Bring to a boil stirring constantly, then add the baking soda. Reduce to a bubbling simmer.
Simmer for 3-4 minutes, continuing stirring constantly. Take off heat. Add caramel to a glass jar.
Allow caramel to cool completely, then use how you would like! You can top the cheesecake or add to apples for caramel apples!
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