No-Bake White Chocolate and Caramel Cheesecake
[Vegan, Gluten-Free]

To Make the Cookie Base:

1. Line a medium sized cake tin with greaseproof paper.
2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
3. Melt the butter and coconut oil.
4. In a bowl, add in the crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand.
5. Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
6. Place into the freezer while you make the filling.

To Make the Filling:

1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, melted coconut oil, vanilla extract, melted white chocolate, caramel sauce, and water.
2. Whizz up on high for around 5 minutes until smooth. Add more water if needed.
3. Pour the filling into the base, level with a spoon or off-set spatula and pop back into the freezer to set. Allow the cheesecake to set fully. This will take around 2-4 hours.
4. Store in a sealed container in the freezer and defrost fully before serving.
5. Top as you wish!