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Mini Salted Caramel Cheesecakes

For the Base:
340g raw almonds
12 Medjool dates
85g of buckwheat groats
1 Tbsp RAW coconut oil
½ Tsp Himalayan salt

For the Cheesecake Layers
1190g Cups of cashews
170g of RAW honey
170g of melted RAW coconut oil
1 Tbsp of cacao
8 Medjool dates

For the Topping:
340g soft Medjool dates, pitted.
1/4 teaspoon fine sea salt, or more to taste

1 teaspoon fresh lemon juice

1/4 cup almond milk, plus extra for desired texture

1 teaspoon vanilla extract

1 Tablespoon coconut oil

In two separate bowls soak the cashews and the pitted medjool dates in filtered water over night (or at least 8 hours).

Put all the ingredients for the base into a food processor and mix until the mixture starts to bind together – if it’s not binding add a tiny amount of water. Then in a spring-loaded tin add the base mixture and press it down into the tin. Smooth the top of the base and put it in the freezer.

Drain and rinse the cashews. Add the cashews, maple syrup and coconut oil to a high-powered blender or food processor and mix until smooth. Remove half of the cheesecake mixture and set it to one side.

To make the caramel layer drain the dates and add them to the remaining cheesecake mixture in the blender, blend again until smooth. Remove the tin from the freezer and add the caramel layer to the base layer. Smooth the top and then allow to set in the freezer.

Add the remaining cheesecake mixture back into the blender and add the cacao. Mix until combined and then add the chocolate layer on top of the caramel layer. Smooth and allow to set in the freezer for 4 hours or longer.

After 4 hours remove the cheesecake from the freezer.

In a bowl over simmering water melt the caramel bar, add the salt and mix until the salt has dissolved.

Remove the cheesecake from the tin. Drizzle the salted caramel sauce over the top. Place in the fridge and allow to fully thaw for about 1 hour before you want to serve the cheesecake.


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