These butterscotch caramel cheesecake cups are raw, gluten-free, bite-sized, and the perfect treat for spring. The crust is a lightly sweetened blend of oats and raisins that's topped with a thick butterscotch date caramel sauce and then topped with a creamy vanilla cashew cheesecake filling. The chocolate drizzle is optional, but it's like icing on the (cheese)cake.

Butterscotch Caramel Cheesecake Cups [Vegan, Gluten-Free]

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Serves

12

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Ingredients

For the Crust:

  • 1 1/2 cups gluten-free oats
  • 3/4 cup raisins
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • A dash of salt

For the Caramel:

  • 10 dates, soaked and pitted
  • 1/4 cup agave nectar
  • 1/3 cup coconut oil, melted
  • 1 tablespoon mesquite powder
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 teaspoon vegan butterscotch extract (optional)
  • A dash of salt

For the Cheesecake:

  • 3 cups cashews, soaked
  • 3/4 cup water
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil, melted
  • 2 tablespoons mesquite powder
  • 2 teaspoons vanilla extract
  • A dash of salt
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Preparation

To Make the 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 into the bottom of the mould firmly until even.
  5. Repeat for the rest and place the mould or muffin tin in the freezer to set while making the caramel.

To Make the Caramel:

  1. Soak the dates for approximately 30 minutes 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 dollop it in, but using a piping bag is easier.
  4. Place back in freezer while making the cheesecake filling.

To Make the Cheesecake:

  1. Soak the cashews for four hours, then drain and rinse.
  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 the freezer, pour cheesecake mixture in each mold filling right to the top.
  5. Place in the freezer overnight, or for 8 hours.
  6. Remove cheesecakes carefully from moulds and place in the refrigerator while making the chocolate sauce.
To Make the Chocolate Sauce:
  1. Melt the cacao butter double boiler method on the stove with the lowest heat setting.
  2. Mix the raw cacao powder and sweetener in a bowl whisking until smooth
  3. Pour the melted cacao butter into the mixture, whisking continuously, until smooth.
  4. Garnish cheesecakes how you like.
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