Creamy plant-based caramel cheesecake made with @unicornsuperfoods Caramel Slice Plant Protein 🤎🍰⁠

⁠Ingredients:
- 2 cups cookies⁠
- ¼ cup vegan butter⁠
- 400g (14 oz) tofu⁠
- 1/2 lemon juice⁠
- 3/4 cup plant milk⁠
- 1 tsp vanilla⁠
- 1/3 cup brown sugar⁠
- 3 tbsp cornstarch⁠
- 1 scoop of @unicornsuperfoods ⁠Caramel Slice Plant Protein⁠

Instructions:
1. Put cookies in a food processor to break them into a fine consistency. Then add melted vegan butter to make it a little bit more sticky.⁠

2. Add the cookie mixture to a cheesecake pan lined with parchment paper. Use your fingers to push the cookie mixture into the sides. This cookie base should be at least 1 cm thick.⁠

3. Put all of the other ingredients into a blender and blend until smooth and creamy. Add 1 scoop of caramel slice protein to the cheesecake mixture and combine. ⁠

4. Pour the mixture into the pan with crushed cookies and bake for about 45 minutes. ⁠

5. Serve with caramel sauce and vegan whipped cream.

Enjoy!⁠

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Made by @chris.says.nature 💕⁠

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