CARAMEL PECAN PIE CHEESECAKES

CARAMEL PECAN PIE CHEESECAKES

 

CARAMEL PECAN PIE CHEESECAKES

Creamy, salted caramel, pecan no bake cheesecakes. Earlier this week, I asked you guys what recipes you wanted to see and lots of you said CHEESECAKE!
Shop our Pecan pies at @planetorganic @thevegankind @amazon @ebay_uk and our website!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

BASE (makes 6)

  • 30g coconut oil (melted)
  • 30g agave syrup or maple
  • 110g oat flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CARAMEL LAYER

  • 100g dates
  • 75g peanut butter (or cashew/almond)
  • 4 tbsp agave or maple syrup
  • 4 tbsp coconut oil (melted)
  • 5 tbsp coconut milk (or any plant milk)

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CREAM LAYER

  • 180g cashew butter (or cashews)
  • 195g coconut milk (canned, thick white part)
  • 6 tbsp coconut oil (melted) - 70g
  • 3 tbsp agave syrup or maple
  • @PRISPUDDINGS 3 packets Pecan pie

      METHOD

      • Mix the base ingredients in a bowl until you have a sticky dough
      • Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
      • Blend the caramel ingredients until smooth and fill each cup with 1 tbsp, spread evenly
      • Slice the pies into 4-5 pieces and fill each cup with 4-5 pie pieces
      • Blend remaining cashew cream mixture until smooth and fill the cups to the top
      • Freeze for 20 minutes until firm, and serve! Ready to eat! Refrigerates for 2-3 days. ⠀⠀⠀⠀⠀⠀⠀⠀


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