dessert · sweet · vegan



For the crust:
3 cups salted pretzels
1/4 cup vegan butter
1/4 cup dark chocolate
1/4 cup golden syrup (or other sweetener)

For the ‘cheese’ topping:
1 cup cashews (soaked overnight)
3 tablespoons lemon juice
4 dates
3 tablespoons coconut cream*
1 teaspoon vanilla extract
3 tablespoons coconut oil
1/2 cup soy milk
1/4 cup caster sugar

For the salted caramel sauce:
1/4 cup brown sugar
1 tablespoon vegan butter
3 tablespoons coconut cream*
1 teaspoon vanilla extract
1/2 teaspoon salt

6 salted pretzels for topping

*You can get coconut cream from a can of coconut milk by placing the can upside down in the fridge overnight. When you open the can, the thick cream at the top is the coconut cream.

Makes: 6 mini cheesecakes


1. Put the pretzels in a food processor and blitz into crumbs.

2. Melt the butter, chocolate and syrup over a low heat. Add to the pretzels and mix to combine.

3. Place six muffin cases in a muffin tray. Press down 1-2 tablespoons of the mixture into each muffin case. Place in freezer to cool.

4. Put the drained cashews, lemon juice, dates, coconut cream, vanilla extract, coconut oil, soy milk and sugar into a food processor. Blitz until smooth.

5. Divide the mixture evenly between the six muffin cases. Place the tray back in the freezer.

6. To make the salted caramel sauce, add the sugar and butter to a small pan and heat over a medium-high heat.

7. Once the sugar and butter has melted, add the coconut cream, vanilla and salt to the pan. Continue heating until the mixture is bubbling and the sauce has thickened. Leave to cool.

8. Once the salted caramel sauce has cooled and the ‘cheese’ topping has set, remove the cheesecakes from the muffin cases and drizzle over the caramel sauce. Top each cheesecake with a pretzel.

9. Serve immediately or store in the freezer.



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