For the cheesecake filling
100 g Carnation Vegan Condensed Milk Alternative
600 g Vegan cream cheese
2 tsp Vanilla bean paste
For the salted caramel sauce
170 g Carnation Vegan Condensed Milk Alternative
25 g Dairy free butter
3 tbsp Light brown sugar
3 tbsp Dairy free milk or dairy free cream
A pinch of salt (more or less to taste)
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
Mix in the melted dairy free butter and press the mixture into the bottom of a 18cm springform tin. Put it in the fridge for 10 minutes to set
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