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Dairy-free caramel cheesecakes
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in guilt-free creamy caramel cheesecakes – gluten and dairy free!
Ingredients:
  • 275g dairy-free, gluten-free arrowroot biscuits
  • 70g cacao butter, melted
  • 300g silken tofu, cubed
  • 51.20 gm coconut sugar
  • 400ml can coconut cream
  • Pinch of salt flakes
  • 1 mango, thinly sliced
  • Roasted macadamias, to serve
Instructions:
  • Preheat the oven to 170C/150C fan forced. Line a 12-hole 80ml muffin pan with paper cases. Process biscuits in a food processor until fine crumbs form. Blend in cacao butter. Press mixture into paper cases firmly. Bake for 15 minutes until golden. Cool on a wire rack.
  • In a food processor, combine tofu, eggs, vanilla, 1 tablespoon sugar, and 300ml coconut cream until smooth. Pour the mixture evenly over the cooled bases. Bake for 15-20 minutes until the filling is just set. Let cool in the muffin pan on a wire rack, then transfer to a tray. Chill in the fridge until cold.
  • In a small saucepan, mix together the remaining 3 tbs coconut sugar and 2 tbs water. Heat over low heat until the sugar is melted. Increase heat until it boils, then reduce heat and simmer for 3-4 minutes until a deep caramel color forms. Stir in the remaining 100ml coconut cream and simmer until smooth and slightly reduced. Remove from heat, stir in the salt, and let cool.
  • Before serving, delicately fold the mango slices into elegant curls and place them on top of the chilled cheesecakes. Roughly chop the macadamias and evenly sprinkle them on top. Lastly, generously drizzle the caramel sauce that has cooled over the entire dessert.

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