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Caramel Cheesecakes

caramel-cheesecakes

For all of the fierce lady friends walking this path with me and for all of the fierce lady friends I am yet to meet.

caramel cheesecakes


Caramel Cheesecakes

  • 250 grams full fat cream cheese, roughly chopped
  • 12 medjool dates, seeds removed
  • 1 teaspoon maple syrup
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 150 grams dark chocolate, melted
  1. Place the dates into a bowl and cover with boiling water. Let them soak for around ten minutes.
  2. Drain the dates and place them into your processor with the maple syrup, vanilla and salt. Blend until the mixture forms a paste.
  3. Add the cream cheese and blend until the mixture is smooth and well combined.
  4. Spoon the mixture into the holes of a mini silicon muffin mould. Use damp hands to press the mixture firmly down and to level the tops. Place in the freezer to set.
  5. Once set use two forks to dip the cheesecakes into the melted chocolate. Place the dipped cheesecakes onto a tray lined with baking paper and return to the fridge to set.
  6. Eat and enjoy.

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Caramel Cheesecakes
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