Gluten and Dairy Free Caramel Macchiato Cheesecake

Caramel Macchiato

serves / makes 8
35 prep time
35 mins cooking time


For the base:

  • 100g dairy fee spread, melted
  • 200g gluten free digestive biscuits, crushed

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 50g caster sugar
  • 1 tablespoon coffee dissolved in 2 tablespoons boiling water

For the caramel drizzle:

  • 200ml coconut milk
  • 80g maple syrup
  • 2 teaspoons coconut oil
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 150 oC
  2. Grease a 6″ round cake tin
  3. Start by making the caramel sauce
  4. Place the coconut milk and maple syrup in a pan and simmer for 30 minutes
  5. Stir in the coconut oil and cook for 5 minutes
  6. Stir in the vanilla and beat until glossy
  7. Set aside to cool
  8. Mix together the crushed digestive biscuits and melted dairy free spread
  9. Press into the base of the cake tin
  10. Bake in the oven for 10 minutes
  11. Stir together the cream cheese, egg, caster sugar and coffee until smooth
  12. Pour over the biscuit mix and bake in the oven for 35 minutes
  13. Allow to cool to room temperature
  14. Chill in the fridge for 4 hours before serving
  15. Top with the caramel drizzle