For vegan mini caramel cheesecakes, you’ll typically need:

Base

  • 1 cup vegan digestive biscuits or vegan graham crackers, crushed
  • 3 tbsp melted vegan butter or coconut oil
  • 1 tbsp brown sugar (optional)

Cheesecake filling

  • 1½ cups raw cashews, soaked 4–6 hours and drained
  • ½ cup full-fat coconut cream
  • ⅓ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • Pinch of salt

Caramel topping

  • ½ cup soft pitted Medjool dates
  • 2 tbsp almond butter or peanut butter
  • 2–3 tbsp plant milk
  • 1 tsp vanilla extract
  • Pinch of sea salt

Optional: chopped pecans, flaky sea salt, or melted vegan chocolate for decorating.