1) The caramel dip will spread better once heated. Heat slowly in a warm water bath or in the microwave. 2) It is very important that you allow the filling to get hard in the freezer first. If you skip this step, the caramel dip won't spread over the top easily and just smear into the filling instead. 3) The walnuts in the crust can easily be substituted with any other nut (except cashews). I like making the crust with almonds, macadamias,and peanuts as well. Sunflower seeds will also work. 4) 2 cups coconut cream can be obtained from 2 cans of coconut milk by setting the cans in the back of a fridge and leaving them there overnight. Carefully remove cans from the fridge and open the cans, The coconut cream should have separated from the water at that point. Remove the hard white mass (coconut cream) and use the water for something else i.e. smoothies. Coconut cream can also be bought at the store as well.5.) To make it extra easy to remove the cheesecake from the springform, place the caramel cheesecake in the freezer for about 15 minutes before trying to remove it. 6.) This cheesecake is freezer-friendly. Allow enough time for it to thaw.
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