White Chocolate Caramel Cheesecake

1. Line a medium sized cake tin with grease proof paper.

2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

3. Melt the butter and coconut oil.

4. In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.

5.Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. 

Place into the freezer whilst you make the filling.

To make the filling

1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, melted coconut oil, vanilla extract, melted white chocolate, caramel sauce and water.

2.Whizz up on high for around 5 minutes until smooth.

Add more water if needed..

3. Pour the filling into the base, level with a spoon or off-set spatula and pop back into the freezer to set. 

Allow the cheesecake to set fully. This will take around 2-4 hours (I leave mine to set overnight). Store in a sealed container in the freezer and defrost fully before serving.

I served my cheesecake with a drizzle of my homemade caramel sauce and a sprinkling of grated dairy-free white chocolate.