| | Dairy-free caramel cheesecakes
Dairy-free caramel cheesecakes
Dairy-free caramel cheesecakes 4.3-5 9
  • Calories: 898 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 170C/150C fan forced. Line a 12-hole 80ml muffin pan with paper cases. Place the biscuits in a food processor and process until fine crumbs form. Add cacao butter and process to combine. Divide the mixture among the paper cases and press firmly into the base of each. Bake for 15 minutes or until golden. Transfer to a wire rack and set aside to cool.
  2. Place tofu, eggs, vanilla, 1 tbs sugar and 300ml coconut cream in a food processor and process until smooth. Transfer the mixture to a jug and pour over the cooled bases, dividing it evenly among them. Bake for 15-20 minutes or until the filling is just set. Transfer to a wire rack and allow to cool completely in the muffin pan. Remove from pan and place on a tray. Place in the fridge until cold.
  3. Combine the remaining 3 tbs coconut sugar with 2 tbs water in a small saucepan. Heat over low heat until the sugar is melted. Increase heat and bring to the boil, then reduce heat and simmer for 3-4 minutes or until a deep caramel colour. Add the remaining 100ml coconut cream and simmer over low heat until smooth and slightly reduced. Remove from heat. Stir in the salt. Set aside to cool.
  4. Just before serving, fold the mango slices into curls and arrange on the chilled cheesecakes. Coarsely chop the macadamias and sprinkle on top. Drizzle with the cooled caramel sauce.
Time for preparing:
40 min.


  • 275g dairy-free, gluten-free arrowroot biscuits
  • 70g cacao butter, melted
  • 300g silken tofu, cubed
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons coconut sugar
  • 400ml can coconut cream
  • Pinch of salt flakes
  • 1 mango, thinly sliced
  • Roasted macadamias, to serve