Mini Salted Caramel Cheesecakes

Salted Caramel Cheesecakes

Let me start by saying, I am not vegan. However, I applaud anyone who can thrive off of a vegan diet. Even though I am not vegan I do appreciate vegan food…..especially raw vegan desserts. When it comes to dessert, the vegan community has mastered it perfectly. Vegan desserts are SO GOOD! I crave them regularly. Now if you are thinking “vegan dessert?” “That doesn’t sound good.” Well think again friend, think again. If you have never tried a vegan dessert before, stop what you are doing and go eat one right now!

Since I can never get enough of raw vegan desserts, I decided to start making my own. It’s cheaper and I get more when I make it myself. Plus, I always have what I need for a vegan dessert in my pantry.  And well, you can never go wrong with anything caramel, am I right or am I right? So I created these mini salted caramel cheesecakes. They are just enough for a snack when you are craving something sweet. Enjoy friends!


1 cup + 2 tablespoons blanched almond flour

½ cup coconut flour

½ tablespoon maca powder

1 teaspoon vanilla bean powder

½ teaspoon cinnamon

1/8 teaspoon pink salt

1 teaspoon melted coconut oil

2  pitted dates

8 ½ tablespoons filtered water



1 cup pitted dates

2 tablespoons date water (read below)

1 teaspoon maple extract

1 tablespoon coconut oil

1 teaspoon vanilla bean powder

1/8 teaspoon pink salt

1 teaspoon maca powder

1 heaping teaspoon coconut cream

¼ cup chopped pecans


Boil water and pour over all the dates. Let the dates sit and soften for approximately 5 minutes. Keep the water that the dates sit in because some of it will be used for the filling.

Crust – Place all ingredients except for coconut flour into a high powdered blender. Blend until smooth. Pour crust mixture into a mixing bowl and mix in coconut flour with large spoon. Spray a mini muffin tin with coconut oil spray and evenly distribute the mixture into each muffin tin. Press down the crust with your fingers until the crust is firm. Place into the freezer while you are making the cheesecake filling.

Filling – Put all ingredients for filling into the blender except for the pecans and blend until smooth. If your mixture is too thick, add a little more date water, a tablespoon at a time, to get your mixture to blend well. You do not want the mixture to be runny but it needs to be able to blend well together.  Pour blended mixture into a mixing bowl and fold in chopped pecans.

Scoop mixture on top of crust into mini muffin tins and use a spoon to evenly spread the cheesecake mixture.

Freeze cheesecakes for approximately 5 hours before attempting to take out of the muffin tins. Once they are frozen completely, place them in sealable bowls. Enjoy frozen or refrigerated. Cheesecakes will keep in the refrigerator for up to 1 week and in the freezer for up to 1 month.

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