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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

Caramel

Cheesecake

Instructions

Crust

  • Place all ingredients in a food processor and process until a dough ball forms, (this could take a few minutes).
  • 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.
  • Take approximately a tablespoon of dough and roll it in your hands until a ball forms.
  • Press the dough in the bottom of the mold firmly until even.
  • Repeat for the rest and place the mold or muffin tin in the freezer to set while making the caramel.

Caramel

  • Soak the dates for approximately 1/2 hour and remove the pits.
  • Place all ingredients in a high speed blender and blend until smooth. Add more water if needed for blending.
  • 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.
  • Place back in freezer while making the cheesecake filling.

Cheesecake

  • Soak, drain and rinse cashews. (soaking time - 4 hours)
  • Place all ingredients in a high speed blender except coconut oil.
  • Blend until smooth and pour the coconut oil in last while on low speed to emulsify.
  • Remove cheesecakes from freezer, pour cheesecake mixture in each mold filling right to the top.
  • Place in freezer overnight or for 8 hours.
  • Remove cheesecakes carefully from molds and place in the fridge while making chocolate sauce.
  • Get my chocolate sauce recipe in my post for Easy Raw Vegan Chocolate.
  • 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!