Salted Caramel Cheesecake Cups #cheesecakes #caramel #recipes #dessert #diet

Each pot is the ideal mix of brittle base, inconceivably smooth and velvety cheesecake filling and a thick salted caramel fixing specked with little bits of cleaved walnuts.

Not at all like other cheesecake bases I have utilized previously, I needed this one to be all the more brittle in surface. I skipped utilizing hacked nuts or dates and rather made it with a basic blend of almond flour, cinnamon, coconut oil, nectar and vanilla. This is an extraordinary base to use in pots or containers since it keeps up a characterized fixed when topped with the cheesecake layer yet can without much of a stretch be broken with a spoon into a brittle surface when eaten.

Next up is the smooth and rich cheesecake layer which is made with ground cashews and softly seasoned with vanilla. This cheesecake filling is somewhat tart gratitude to the expansion of lemon juice and just a limited quantity of nectar which is an incredible difference to the sweet caramel garnish. This is the first occasion when I have made a cashew based cheesecake that doesn't require freezing and I am extremely content with how firm it turns out to be simply by refrigerating it for 60 minutes.

Also try our recipe : BANANA CREAM PIE CHIA PUDDING #healthydiet #pudding #banana #party #easy

Ingredients :

BASE

• 1/2 cup Almond Flour
• 1 1/2 tbsp Honey (or maple syrup)
• 1 1/2 tbsp coconut oil melted
• 1/4 tsp cinnamon
• 1/4 tsp salt

CHEESECAKE FILLING

• 3/4 cup cashews soaked in hot water for 1 hour and then drained
• 2 tbsp coconut oil
• 1/4 cup coconut cream
• 1 tsp vanilla extract
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp honey (or maple syrup)

SALTED CARAMEL

• 1/3 cup honey (or maple syrup)
• 1/2 cup coconut cream
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/2 tsp maldon salt
• 2 tbsp roughly chopped pecans

Instructions :

BASE

1. In a bowl combine all of the ingredients for the base and stir until well combined. Divide the mixture evenly between the four cups and press down with your fingers to ensure its firmly packed in.

CHEESECAKE FILLING

1. In a high speed blender or food processor combine all of the ingredients for the cheesecake and blend until completely smooth. Taste the filling and adjust the flavours if you prefer it to be more sweet or tart.
2. Pour the filling evenly between the four cups and transfer them to the fridge to help the filling become firm.

CARAMEL TOPPING

1. In a sauce pan on medium heat melt the honey, coconut cream and coconut oil. Bring the mixture to a boil and then lower the heat and let it gently simmer for 10 minutes stirring regularly.
2. After 10 minutes add in the vanilla extract, salt and pecans and stir. Allow the mixture to cool to room temperature. Alternatively you can transfer it to the fridge to speed up the cooling.
3. Once the caramel is cool, evenly distribute it between the 4 cups. 2. Store the cups in the fridge for a minimum of an hour to allow the caramel to become firm.

Source : bit.ly/2MsRXun

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