Desserts

Butterscotch Caramel Cheesecakes with Chocolate Drizzle

Caramel Butterscotch Cheesecake

I was dying to use my new silicone cupcake/cheesecake mold! I have had it for a while now and still have not used it so when a potluck came up at work I just had to use them!  I also just received some new flavor extracts: butterscotch and caramel so I had to try them out!

I wanted to experiment with making a nut free crust, and this oat, raisin crust did just the trick! I love nut crusts but I do find when you have such a nut heavy recipe like a raw cheesecake it’s nice to balance it.

The butterscotch caramel tasted divine in this recipe!! I let it cool in the fridge for a while and then piped it onto the crust before pouring the cheesecake mixture over top.  You can even add it on top like icing if you want!  I decided to garnish these with chocolate sauce and rose petals and they turned out beautiful!

Everyone at worked just loved them, I know my co-workers are spoiled!! 🙂 Try this recipe you will love it!!

Caramel Butterscotch Cheesecake
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Butterscotch Caramel Cheesecakes with Chocolate Drizzle
Raw, vegan cheesecakes with a oat crust, caramel filling and chocolate drizzle. This recipe makes 12 small cheesecakes
Author: Crystal Bonnet
Ingredients
Crust
  • 1 1/2 cups gluten free oats
  • 3/4 cup raisins
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • dash of salt
Caramel
  • 10 dates soaked and pitted
  • 1/4 cup agave
  • 1/3 cup coconut oil melted
  • 1 tablespoon mesquite powder
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 teaspoon vegan butterscotch extract optional
  • dash of salt
Cheesecake
  • 3 cups cashews soaked
  • 3/4 cup water
  • 1/2 cup agave
  • 1/2 cup coconut oil melted
  • 2 tablespoons mesquite powder
  • 2 teaspoons vanilla extract
  • dash of salt
Instructions
Crust
  1. Place all ingredients in a food processor and process until a dough ball forms, (this could take a few minutes).
  2. You will require a silicone mold or muffin tray with 12 molds. If you use a muffin tin, line with saran wrap or parchment paper.
  3. Take approximately a tablespoon of dough and roll it in your hands until a ball forms.
  4. Press the dough in the bottom of the mold firmly until even.
  5. Repeat for the rest and place the mold or muffin tin in the freezer to set while making the caramel.
Caramel
  1. Soak the dates for approximately 1/2 hour and remove the pits.
  2. Place all ingredients in a high speed blender and blend until smooth. Add more water if needed for blending.
  3. Remove crusts from freezer, scoop the caramel into a piping bag with a medium tip and pipe caramel in the middle of each crust. Or you can use a spoon and dopple (is this even a word?) it in, but using a piping bag is easier.
  4. Place back in freezer while making the cheesecake filling.
Cheesecake
  1. Soak, drain and rinse cashews. (soaking time - 4 hours)
  2. Place all ingredients in a high speed blender except coconut oil.
  3. Blend until smooth and pour the coconut oil in last while on low speed to emulsify.
  4. Remove cheesecakes from freezer, pour cheesecake mixture in each mold filling right to the top.
  5. Place in freezer overnight or for 8 hours.
  6. Remove cheesecakes carefully from molds and place in the fridge while making chocolate sauce.
  7. Get my chocolate sauce recipe in my post for Easy Raw Vegan Chocolate.
  8. Garnish cheesecakes how you like; I used chocolate sauce, rose petals and cacao nibs. You can be creative and add candied nuts, buckwheat, or more caramel!

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  • Liz
    April 28, 2016 at 7:52 pm

    OMG this looks amazing! Good work Crystal!

    • Crystal
      April 28, 2016 at 7:58 pm

      aw thanks Liz!! <3

    • Frantz Placide
      May 3, 2016 at 9:10 pm

      I can’t believe that a creation like this was even possible. Awesome tasty job 😋

      • Crystal
        May 21, 2016 at 8:58 am

        Thank you so much! 🙂

  • t
    April 29, 2016 at 5:14 am

    Beautiful!!

    • Crystal
      May 3, 2016 at 8:13 pm

      Thank you <3

  • Wieneke
    May 26, 2016 at 11:33 am

    Hi! Wow! These treats look soooo good! My daughter is turning 4 next week. Perfect for her birthday! But, I don’t have mesquite powder (and I dont’t know it). Can I replace it? Greetings from the Netherlands!

  • W
    May 26, 2016 at 11:37 am

    Hi! These treats look sooo good. My daughter turns 4 next week, perfect birthday treat. But, i don’t have (and know) mesquite powder. Can i replace it witb something? Greetings from the Netherlands!

    • Crystal
      May 26, 2016 at 5:59 pm

      Hi There!
      Thank you so much! Yes it would be a perfect birthday treat! Mesquite Powder is what gives the dessert a caramel flavor but you can replace it with lucuma powder which is a lot easier to find. Or you can just omit it all together and i promise you it will taste just as good! 🙂 Let me know how they turn out!

      • wieneke
        May 28, 2016 at 11:23 pm

        Hi! Half way there, and wow, can’t wait! After I put on the chocolate, I’ll put them back in the freezer. How long should they be on room- or fridge temperature before serving them? Thank you!

        • Crystal
          May 30, 2016 at 6:03 pm

          Hi There,
          Thank you so much for visiting my blog! I take them out of the freezer 1/2 hour before serving! 🙂 Let me know how you like them! Enjoy!

  • Wieneke
    May 26, 2016 at 10:27 pm

    I will, and thank you! Gonna dig into your website soon!

    • Wieneke
      June 1, 2016 at 2:43 am

      Loved them! They did not look as good as yours, but tasted goooood. Thanks for sharing!

  • M
    August 2, 2016 at 10:37 pm

    Fantastic recipe! These look so yummy and I can’t wait to try.
    Oh yeah, when you were talking about adding the caramel and questioned the legibility of “dopple” – the word you’re looking for is dollop. Like the sour cream jingle.

    • Crystal
      August 6, 2016 at 9:57 am

      Thanks! and yes you are correct, I will make that change. thank you for your input 🙂