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Easy Mini Caramel Cheesecakes

Easy Mini Caramel Cheesecakes
Serves: 14 - 16 mini cakes
These were made up as I went along, because I had to prepare them quickly for my brother's (the cheesecake addict) birthday! Every year I make him something similar so I thought I'd jazz it up this year with a lick of caramel, a hint of apple and made them cute and cupcake-sized... Gluten-free, dairy-free, vegan, refined sugar-free and so sooo easy to make... go on, make them 😉

Ingredients

For: 14 - 16 mini cakes

CRUST

  • 1  cup raw walnuts 
  • 1 cup dates 
  • 1/2 cup desiccated/shredded coconut 

CARAMEL

  • 1 cup dates  soaked in boiling water for 10-20 minutes
  • 3 tbsp nut milk  (almond or coconut)
  • 2 tbsp tahini or almond butter 
  • 1 tbsp coconut oil 
  • 1 tsp vanilla extract 
  • Pinch  sea salt 

CHEESECAKE

  • 1.5 cups raw cashews  soaked for 4+ hours, then drained and rinsed
  • 1/2 cup nut milk 
  • 4 tbsp coconut nectar 
  • 2 tbsp coconut oil 
  • 1.5 small lemons  juice only
  • Pinch   sea salt 

POACHED APPLE

  • 1  apple or pear  thinly sliced
  • 1/2 tsp cinnamon + extra for sprinkle 
  • 1/3 cup filered water 

Instructions

  1. In a food processor, process walnuts and coconut until finely ground into a meal.
  2. Add the dates and continue to process until a sticky dough forms i.e. when you press it between two fingers, it sticks.
  3. Line a muffin tin with non-stick patties and press about 1 tbsp of dough into each patty to form a solid base. Place them in the freezer to firm up whilst you make the caramel layer.
  4. Drain the soaked dates and place them in the processor with all other caramel ingredients. Process until smooth, adding 1-2 tbsp more nut milk if required (note: it is not supposed to be thin, just smooth).
  5. Scoop 1-2 tsp into the mini crusts, spreading evenly to all corners. Then place tray back in freezer to set, for at least 30 mins.
  6. Place all cheesecake ingredients into your processor (or high-powered blender) and process until silky smooth. This will be runnier than the caramel, we want it to be thoroughly blended.
  7. After the caramel has been set for at least 30 mins, pour or scoop the cheesecake mixture on top until each mould is full.
  8. Set in freezer for at least 3 hours or overnight.
  9. Simply throw your water into a large saucepan and place it over medium heat on the stove.
  10. Place the sliced apples into the pan in one layer, and then put the saucepan lid on to steam for 4-5 mins.
  11. Once soft, drain the pan, place it back on heat and sprinkle the apples with cinnamon. Let them pan-fry for a further 2-3 mins before removing from heat.
  12. After around 2 hours of freezing, the cheesecakes should almost be firm. Remove from the freezer to decorate with 1-2 slices of apple and an extra sprinkle of cinnamon. Note, this can be done right away, but the apple might sink into the cheesecake more. Place them back in freezer for at least one more hour.
  13. When serving, allow each cake to sit outside of the freezer for 20 mins, or place in the fridge for an hour before serving.
  14. Serve and enjoy!

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