Name: Caramel Macchiato Cheesecake (Gluten Free, Dairy Free)
Yield: 8
Ingredients: 100 grams dairy fee spread; 200 grams gluten free digestive biscuits; 450 grams dairy free cream cheese; 1 egg; 50 grams caster sugar; 1 tablespoon coffee dissolved in 2 tablespoons boiling water; 200 milliliters coconut milk; 80 grams maple syrup; 2 tablespoons coconut oil; 1 teaspoon vanilla extract

Print Recipe

Caramel Macchiato Cheesecake (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner

Servings: 8

Best Season: Suitable throughout the year

Instructions

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

Caramel Macchiato Cheesecake (Gluten Free, Dairy Free)

Caramel Macchiato Cheesecake (Gluten Free, Dairy Free)

Ingredients

For the base:

For the cheesecake:

For the caramel drizzle:

Instructions

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