Friday, 4 October 2019

Mini Salted Caramel Cheesecakes - No Bake!

A delicious raw, vegan, no-bake cheesecake full of salted caramel. 


Caramel is a flavour I will always come back to. I could have it in every dessert if it was possible and enjoy every moment. I just can't understand people who aren't fans of that creamy sugary, syrupy, gooey taste. So with those sumptuous tastes in mind, I wanted to make individual cheesecakes, so that I didn't have to decide how big a slice I wanted.

These ones are a bit different to my big ol' cheesecake, instead I made a nutty date base instead of biscuits - can't decide which I like more!

Check out my other salted caramel recipes 

Salted Caramel Brownies
Salted Caramel Cheesecake




Recipe

Prep: 30 minutes
Cook: No-bake, allow time to set in the fridge before serving
Serves: Makes 5 mini cheesecakes


Ingredients

Base
8 Medjool dates
100g Ground almonds
70g Desiccated coconut
Cheesecake
1 pack of Violife soft cheese
125g Icing sugar
1tsp Vanilla extract
1 container Oatly Creme Fraiche
2tbsp Caramel Sauce
Nakd Nibbles - optional


Method

✿Place the dates in a food processor or blender until they have broken down a bit. Then add the almonds and coconut and blend till combined into a sticky dough, keep blending till it starts to clump together. 
✿Transfer the mixture evenly into 5 separate bowls or tart dishes (whatever you have) and press firmly down into a flat layer. Pop in the fridge to set for at least half an hour. 
✿Make the cheesecake layer. Using an electric mixer, whisk the soft cheese till it becomes loose and creamy. Gradually add the sugar and vanilla and mix till combined.
✿Fold in the creme fraiche and mix together. Spoon the mixture evenly into the bowls on top of the nutty base. 
✿Drizzle caramel over the cheesecake and then using a cocktail stick, weave the caramel in and around the cheesecake to create swirls. Top with some nibbles and place in the fridge to set for about 2 hours. 
✿You can speed up the process by placing the bowls in the freezer and then 30 minutes before serving move to the fridge. Enjoy!

Christina
xx



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