Caramel Coconut Cheesecake
Indulge in the ultimate dessert dream with our luscious Caramel Coconut Cheesecake—velvety, creamy perfection swirled with golden caramel and topped with toasted coconut for a blissful bite of tropical decadence!
Ingredients
What you need
- 100 g pitted dates soaked in hot water for 10 minutes & drained
- 100 g almonds
- 50 g spelt flour
- 30 g plant-based butter
- 400 g plant-based cream cheese
- 200 ml canned coconut milk
- 150 g raw coconut sugar
- 30 g cornstarch
- 1 tbsp vanilla extract
- 2 tbsp biscoff melted, as much as you wish
Instructions
What you need to do
- Preheat the oven to 340°F (170°C). Line a 7-inch (18cm) baking pan.
- Blend the dates, almonds, flour, and butter in a food processor until well combined. Press the mixture into the lined baking pan.
- Bake the crust for 20 minutes.
- Meanwhile, combine the cream cheese, coconut milk, coconut sugar, cornstarch and vanilla extract.
- Pour the filling over the pre-baked crust and bake for an additional 60 minutes.
- Use biscoff for your added drizzle of caramel sauce
Notes
This recipe is:
- Dairy Free
- Meal prep friendly
- Vegan
- Contains nuts
Nutrition
Calories: 309kcalCarbohydrates: 30gProtein: 5gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.4gSodium: 173mgPotassium: 101mgFiber: 5gSugar: 16gVitamin A: 1IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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