Salted Caramel Cheesecake Cups

Pure decadence, it is the in basic terms approach to describe this recipe.

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 after which 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 In a bowl combine all the meals for the bottom and stir till properly combined. Divide the combination evenly among the 4 cups and press down along with your palms to guarantee its firmly packed in. CHEESECAKE FILLING In a excessive velocity blender or meals processor combine all the meals for the cheesecake and mix till totally smooth. Taste the filling and regulate the flavours in case you choose it to be extra candy or tart. Pour the filling evenly among the 4 cups and move them to the fridge to assist the filling develop into firm. CARAMEL TOPPING In a sauce pan on medium warmth melt the honey, coconut cream and coconut oil. Bring the combination to a boil after which decrease the warmth and let it gently simmer for 10 minutes stirring regularly. After 10 minutes upload within the vanilla extract, salt and pecans and stir. Allow the combination to cool to room temperature. Alternatively you possibly can move it to the fridge to velocity up the cooling. Once the caramel is cool, evenly distribute it among the 4 cups. 2. Store the cups within the fridge for a minimal of an hour to permit the caramel to develop into firm.

Each pot is the appropriate combination of crumbly base, pretty delicate and creamy cheesecake filling and a thick salted caramel topping dotted with small items of chopped pecans.

Unlike different cheesecake bases I actually have used within the past, I needed this one to be extra crumbly in texture. I skipped utilizing chopped nuts or dates and rather made it with a easy mix of almond flour, cinnamon, coconut oil, honey and vanilla. This is a huge base to make use of in pots or jars as it keeps a described lined while topped with the cheesecake layer but can simply be damaged with a spoon right into a crumbly texture while eaten.

Next up is the delicate and creamy cheesecake layer which is made with flooring cashews and calmly flavoured with vanilla. This cheesecake filling is moderately tart simply due to the fact of the addition of lemon juice and in basic terms a small quantity of honey which is a huge distinction to the candy caramel topping. This is the primary time I actually have made a cashew primarily founded cheesecake that doesn’t require freezing and I am actually totally pleased with how agency it turns into simply by refrigerating it for an hour.

I stored the greatest for last. The salted caramel with chopped pecans is the last layer of the pot and it’s soooo good.

Truthfully I am now not a huge fan of caramel on its own, I discover it to typically be nearly sickly sweet. It is wonderful what the addition of in basic terms a sprinkling of salt does to chop by means of the sweetness of caramel and totally rework the flavour.

I used small glass coffee cups to dangle the cheesecakes, but mason jars and even small glasses could also work, simply degree them out first with water to guarantee they dangle a minimal of ¾ cup. I choose to make use of anything glass to dangle the dessert so you possibly can see every layer of filling.

These could be a huge dessert to serve to guests, especially as they could be made as much as a number of days in enhance and require zero prep earlier than serving.

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