Vanilla Vegan Cheesecake Bites

Ingrédients

Biscuit Base

300 g Rhythm 108 Salted Caramel Biscuits
100 g Vegan Butter
Vanilla Cheesecake Filling
500 g Vegan Cream Cheese
75 g icing sugar
2 tsp VanillaExtract
250 ml Vegan Double Cream

Olive Oil Caramel

5 tbsp Olive Oil
5 tbsp Maple Syrup

Instructions

Biscuit Base

Blitz the biscuits to a fine crumb
Melt the butter and mix in with the biscuit crumbs
Press the biscuit mixture into the bottom of a deep springform tin and refrigerate/freeze whilst you make the filling

Cheesecake

In a large bowl: add the vegan cream cheese, icing sugar, and vanilla and beat until smooth
In a mixer: whisk the vegan double cream to as stiff peaks as you can
Once combined, add the cheesecake mixture to the top of the biscuit base making sure to pack the mix into the sides of the tin to prevent any air gaps, and set it in the fridge for 5-6 hours, or preferably overnight

Caramel

Add both ingredients to a bowl and whisk with a fork for a few minutes. The texture will go grainy at first but continue until smooth
Drizzle over the top of the cheesecake. We like to cut ours up into enjoyable bite-sized pieces!

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