Salted Caramel Gluten & Dairy Free Cheesecake – Lisa Munro


  • 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

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