Way back in November last year I created a salted caramel version of this cheesecake that was a huge hit and everyone loved! You can find that recipe here.
I made by own biscuits and popped a link to the recipe below but you could just as easily use some purchased biscuits to make it even easier. I'd recommend some Orgran Chocolate Outback Animals or Kea Double Choc Chip Cookies. You may need to adjust the amount of coconut oil used a little so add it slowly and check.
Gluten free, wheat free, dairy free, soy free, egg free, nut free
185g biscuits for the base - I use this recipe
¼ cup (55g) coconut oil
2 cans Nature's Charm Coconut Whipping Cream, refrigerate for at least a day before using
400g jar Nature's Charm Coconut Chocolate Fudge Sauce, room temperature
1 tbsp gelatin
¼ cup boiling water
Dairy free chocolate to decorate, melted
Enjoy! Lisa x