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Instructions
1. Prepare the Crust:
Crush the vanilla cookies using a food processor or by hand. Mix in melted vegan butter until the texture resembles wet sand. Press the mixture into a greased and parchment-lined 7-inch cake pan.
2. Make the Cheesecake Batter:
In a food processor, blend all cheesecake ingredients until smooth. Scrape down the sides and pulse again to ensure even mixing.
3. Bake the Cheesecake:
Pour the batter over the crust. Bake in a water bath at 350°F (175°C) for 60 minutes. After baking, turn off the oven, crack the door, and allow the cheesecake to cool slowly.
4. Make the Caramel:
In a heavy-bottom saucepan, combine sugar, vinegar, water, and salt. Bring to a boil. Remove from heat and carefully stir in creamed coconut (or coconut milk) and vegan butter.
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