Cheesecake is the best dessert ever!! It took me a lot of tries at the beginning of my paleo journey to get cheesecake right. I actually gave up making it months ago because I thought that paleo cheesecake and I were not friends, but I gave us a break for a while and then decided I wanted to try it again. I made a larger cheesecake using cashews and it turned out absolutely perfect, that cheesecake recipe you will have to wait for. I tried out these cheesecakes because another recipe that wasn't working for me was caramel. Yesterday I was cooking dinner and at that moment I said ok caramel lets do this!!! I loved the caramel so much I was eating it by spoonfuls and thought it would be so good on top of cheesecake. So here are my dairy free, wheat free and refined sugar free mini caramel cheesecakes.
Crust
1/4 cup of coconut sugar
1/3 cup of almond flour
1 tsp of vanilla extract
1 tbsp of melted palm shortening
Middle
2 tsp of thick coconut milk
1/2 cup of soaked cashews ( 4 hours or more)
1 tsp of vanilla extract
Top caramel
1/3 cup of coconut sugar
1/4 cup of coconut butter and 1 tbsp
1 tsp of vanilla extract
3 tbsp of coconut milk
Preheat oven to 350'. Combine the crust ingredients in a stand up mixer. The crust will look crumbly. Line two ramekins with parchment paper to fit the bottom of each ramekin. Spoon the crust mixture into each ramekin and flatten using your thumb. Place each ramekin on a baking tray. Place in the oven for 14 minutes or until golden brown. Meanwhile to make the caramel place the ingredients in a saucepan and stir while it simmers. Simmer the caramel until it is thick and mixed well. Rinse the cashews. Pour the cashews, coconut milk and vanilla in a blender and blend until cashews are thick and looks like a paste. Take the ramekins out of the oven and let them cool for ten minutes. Spoon the cashew mixture on top of the crust. spread the mixture evenly and smooth. Place the ramekins into the freezer for half an hour. Pour the caramel on top of the cheesecake and spread evenly. Place both cheesecakes in the fridge to set for two hours. You can use a knife to go around the edges to remove the cheesecake from the ramekin or eat with a spoon from the dish, just be careful of the paper at the bottom. Enjoy.
Crust
1/4 cup of coconut sugar
1/3 cup of almond flour
1 tsp of vanilla extract
1 tbsp of melted palm shortening
Middle
2 tsp of thick coconut milk
1/2 cup of soaked cashews ( 4 hours or more)
1 tsp of vanilla extract
Top caramel
1/3 cup of coconut sugar
1/4 cup of coconut butter and 1 tbsp
1 tsp of vanilla extract
3 tbsp of coconut milk
Preheat oven to 350'. Combine the crust ingredients in a stand up mixer. The crust will look crumbly. Line two ramekins with parchment paper to fit the bottom of each ramekin. Spoon the crust mixture into each ramekin and flatten using your thumb. Place each ramekin on a baking tray. Place in the oven for 14 minutes or until golden brown. Meanwhile to make the caramel place the ingredients in a saucepan and stir while it simmers. Simmer the caramel until it is thick and mixed well. Rinse the cashews. Pour the cashews, coconut milk and vanilla in a blender and blend until cashews are thick and looks like a paste. Take the ramekins out of the oven and let them cool for ten minutes. Spoon the cashew mixture on top of the crust. spread the mixture evenly and smooth. Place the ramekins into the freezer for half an hour. Pour the caramel on top of the cheesecake and spread evenly. Place both cheesecakes in the fridge to set for two hours. You can use a knife to go around the edges to remove the cheesecake from the ramekin or eat with a spoon from the dish, just be careful of the paper at the bottom. Enjoy.