Salted Caramel Gluten & Dairy Free Cheesecake


  • 185g biscuits for the base
  • ¼ cup (55g) coconut oil
  • 2 cans Nature’s Charm
  • Coconut Whipping Cream, refrigerate for at least a day before using 300g Nature’s Charm Coconut Caramel Sauce, room temperature
  • ¼ tsp salt
  • 1 tbsp gelatin
  • ¼ cup boiling water
  • Dairy free chocolate to decorate, melted


  • Grease and line with baking paper a good quality 21cm springform pan
  • Pop biscuits for the base into a food processor and turn them into crumbs
  • Add the coconut oil and mix well
  • Press the biscuit crumb mixture evenly over the base of the springform pan and pop it in the fridge to set
  • Pour both cans of coconut whipping cream cream into a clean food processor and whip until thick
  • Pour the boiling water over the gelatin and mix well with a fork until the gelatin is fully dissolved
  • Mix the gelatin mixture with the coconut caramel sauce and salt
  • Add the gelatin and caramel mixture into the food processor with the whipped coconut cream and mix well
  • Carefully put the caramel mixture into the prepared pan on top of the set base
  • Melt a little dairy free chocolate and drizzle over the top of the cheesecake – use a skewer to create a nice pattern
  • Pop on top of a plate in the fridge to set (just in case a little liquid leaks out of the springform pan
  • Set overnight, covered in the fridge on a flat surface
  • When ready to serve, remove from the springform pan and serve immediately

Lisa Munro

Lisa Munro owns and runs Happy Tummies, an online business that helps families raise children with food allergies. 

Lisa started Happy Tummies when her own son had multiple food allergies and Eosinophilic Oesophagitis and she struggled to find safe food locally for her son to eat. Her mission at Happy Tummies is to not only save other families like hers time, but to make sure that no one ever feels like they’re missing out because of their food allergies.

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