Instructions
1. Prepare the Crust: Crush the cookies in a food processor or by hand. Add the melted vegan butter and pulse until it resembles wet sand. Press the crumbs into a greased and parchment-lined 7-inch cake pan.
2. Make the Cheesecake Batter: Combine the cheesecake ingredients in a food processor and pulse to blend. Scrape the sides of the bowl and blend again to a smooth mixture.
3. Bake the Cheesecake: Pour the batter into the crust and bake in a water bath at 350°F for 60 minutes. Let it cool slowly in the oven with the door cracked open.
4. Make the Caramel: Combine the sugar, vinegar, and water in a heavy-bottom saucepan. Bring to a boil, then remove from heat and carefully add the creamed coconut or coconut milk and vegan butter.
5. Whip the Caramel: Pour the caramel into a stand mixer with a balloon attachment and whip on low speed, then increase to medium speed for 8-10 minutes.
6. Assemble the Cheesecake: Unmold the cheesecake and spread the cooled caramel over top. Spread the cooled ganache over the caramel.
Tips and Variations
– Use a high-quality vegan cream cheese for the best results.
– If using coconut milk, be aware that it may add a strong coconut flavor.
– Experiment with different flavor combinations, such as adding nuts or cinnamon to the caramel.
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