Sugar Free Kitchen

The base of these mason jar cheesecakes are baked. The filling is a non bake cheesecake. Makes 12.

Base

• 1 1/2 cups almond flour
• 1/2 tsp. sea salt
• 1/4 cup natural peanut butter
• 3 Tbsp. date puree
• 2 Tbsp. coconut oil, melted

Preheat oven to 350°f. In food processor, combine all ingredients until they stick together and form a dry dough/crumble. Press approx. 2 Tbsp. of dough into each of 12 mason jars. Bake for 15 minutes. Remove from oven and allow to cool to room temperature.

Caramel Filling

• 1 cup natural peanut butter
• 1/2 cup date puree
• 3 Tbsp coconut oil
• 1 tsp. sea salt
• 1/2 tsp. pure vanilla

Put all ingredients into a small pan and heat over low heat stirring until all the ingredients have melted into a smooth caramel. Scoop 2 Tbsp. into each mason jar, no need to press down, cheesecake filling will cover and slide down around. Save leftover caramel, it will be added to cheesecake filling.

Cheesecake

• 8oz Cream Cheese, softened
• 1/3 cup date puree
• 1 tsp. pure vanilla
• 1/4 tsp. sea salt
• remainder of caramel
• 1 can coconut cream

Cream together cream cheese, date puree and caramel. Add vanilla and salt continue mixing, scraping down side as needed, until smooth. Add coconut cream and continue to mix until incorporated. Divide evenly between the 12 mason jars, giving each jar a little jiggle to help filling settle down and around caramel filling. Refrigerate until firm and cover with lids. Keep stored in fridge.