Vegan Salted Caramel Fudge Cheesecake

Vegan Salted Caramel Fudge Cheesecake

Recipe from our friends at Violife

Prep Time: 2 hours 45 minutes
Serves: 6

Ingredients

For the crust:
4 tbsp VIOBLOCK melted
1 pack vegan digestive biscuits, finely crushed
1 tsp cinnamon

For the filling:
400gr Violife Creamy Original
¼ cup maple syrup
½ vanilla pod
½ cup vegan whipping cream
Store bought vegan salted caramel fudge for topping

1 springform cake tin with a removable base

Method

1. In a bowl combine the biscuits, VIOBLOCK and cinnamon. Place on the base of the cake tin and use the back of a spoon to press down firmly. Place in the fridge to set.

2. In a bowl, add Violife Creamy, maple syrup, vanilla, vegan whipping cream and with a hand mixer, mix well until fluffy, for about 5 minutes.

3. Pour the creamy mixture over the biscuit base. Cover with cling film and place in the fridge to set for 2 hours at least.

4. To serve, remove from the cake tin and place on a serving plate.

5. Spoon over the caramel fudge mixture and sprinkle with some crushed biscuits. Enjoy!

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?