Dive into the layers of delight with our Vegan Shortbread Cheesecake, featuring a buttery shortbread base, a creamy cheesecake filling, and topped with gooey caramel and smooth chocolate ganache. This cheesecake is not only incredibly delicious but also surprisingly easy to make. The recipe uses all dairy-free ingredients, making it a perfect choice for those following a vegan diet or anyone looking to enjoy a dairy-free version of a classic dessert. The combination of textures from the crisp base, the soft filling, the rich caramel, and the glossy ganache creates a luxurious dessert experience. Ideal for special occasions or as an indulgent treat, this cheesecake is sure to impress with its decadent layers and vegan-friendly composition.
Ingredients:
- Base:
- Shortbread Biscuits: 300g
- Dairy-Free Butter (melted): 100g
- Filling:
- Dairy-Free Cream Cheese: 500g
- Dairy-Free Double Cream: 270ml
- Icing Sugar: 100g
- Caramel:
- Smooth Nut Butter: 150g
- Maple Syrup: 60g
- Coconut Oil (melted): 2 tbsp
- Ganache:
- Dark Chocolate: 100g
- Dairy-Free Double Cream: 100ml
Instructions:
- Base: Crush shortbread biscuits into a fine crumb. Mix with melted dairy-free butter. Press into an 8-inch springform tin. Chill in the fridge.
- Filling: Whip dairy-free double cream to firm peaks. Add dairy-free cream cheese and icing sugar. Whisk until combined. Spread over base. Refrigerate overnight to set.
- Caramel: Combine nut butter, maple syrup, and melted coconut oil. Spread over cheesecake.
- Ganache: Melt dark chocolate and dairy-free double cream together. Spread over caramel layer.
- Setting: Chill in the fridge to set before serving.
Enjoy this Vegan Shortbread Cheesecake with Caramel and Chocolate Ganache, a perfect blend of classic flavors and textures in a dairy-free form, making it a delightful dessert for any vegan or dairy-free diet.
