For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the vegan cream cheese, Carnation Vegan Condensed Milk Alternative and vanilla bean paste until smooth with no lumps
Smooth the mixture into the tin on top of the biscuit base and put in the fridge to set for at least 2 hours, or overnight
To make the salted caramel sauce, put all of the ingredients into a pan and bring to the boil, allow to bubble for 2-3 minutes then remove from the heat. It will thicken as it cools, and you can add more salt to taste if you prefer
Remove the cheesecake from the tin and serve drizzled with the caramel sauce
Store leftovers in the fridge and eat within 2 days
Nutrition
Calories: 373kcal | Fat: 21.8g | Saturated Fat: 14.8g | Sugar: 31g
