Chocolate Caramel Cheesecake

Preheat oven to 300°F. This recipe can be doubled to make a 9″ cheesecake, but the amounts here are for a 6″ pan.

Crust

Top right caramel spooned on top, bottom left after swirled in. Bottom right just out of oven.
  • 1/4 cup oat bran
  • 1/4 cup ground flax
  • 1/4 cup almond flour
  • 1 Tbsp. melted butter

Mix together and press into a 6 ” spring form pan.

Filling

  • 8 oz. cream cheese
  • 1/4 cup date puree
  • 1/2 cup sour cream
  • 2 oz. sugar free chocolate chips & 1/2 oz. 95% Lindt chocolate melted
  • 1 egg
  • 2 tsp. pure vanilla extract

In mixer mix cream cheese till soft, add date puree and continue to mix scraping down sides as needed. Add sour cream and continue to mix, add melted chocolate mix till well blended. Add egg and vanilla and only mix till incorporated. Pour/spoon mixture over crust.

Caramel

ready to eat
  • 1 Tbsp. nut butter (natural and sugar free)
  • 3/4 cup date puree
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. milk (any kind)

Place all ingredients in food processor and process till smooth. Spoon approx. 6 Tbsp. over top of cheesecake filling and swirl into filling. (See photo insert. It shows cheesecake at all stages.) The remaining caramel can be used when serving. Place cheesecake in oven and bake at 300°F for approx. 40 min.

Rhubarb Cheesecake

Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min.

  • Crust
  • 1 cup flour
  • 1/2 cup oats
  • 1/4 cup date puree
  • 1/2 cup butter
    • Combined all ingredients, mixing well with hands. Press into the bottom of a 9 inch spring form pan.
  • Rhubarb Layer
  • 3 cups diced rhubarb (cover with boiling water and let stand 5 min. Drain)
  • 1/2 cup date puree
  • 1 Tbsp. flour
    • Mix these 3 ingredients together and spread over crust. Bake in a 375°F oven for 15 min.
  • Cream Cheese Layer
  • 16 oz cream cheese
  • 1/2 cup date puree
  • 2 eggs
    • Put cream cheese in mixer and cream until smooth. Add date puree and continue mixing until well blended. Add eggs an mix only until incorporated. Pour over hot crust/rhubarb, adjust oven temp. to 300°F and return to over for 30 – 40 min. While still hot top with…
  • Sour Cream Topping
  • 1 cup sour cream
  • 1/2 cup date puree
  • 1 tsp. vanilla
    • Mix together and spread over top of hot cheesecake.
From Garden / To Cheesecake

Peanut Butter Cheesecake

This is a no bake, sugar free, cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. Makes approx. 10 small mason jars or 1 (6-8″) spring form pan.

Crust

  • 3/4 cup total (almond, coconut, flax flour) I use 1/4 cup of each but any combination will work.
  • 2 Tbsp cocoa powder
  • 2 Tbsp butter

Mix together until incorporated. Press into 10 small jars for individual servings or use a small (6-8″) spring form pan.

Filling

  • 8 oz. cream cheese
  • 1/3 cup date puree
  • 1/2 cup peanut butter (natural no sugar added)
  • 1 tsp vanilla
  • 1 cup coconut cream whipped(see note above). I have found the best way to whip this is with an immersion blender.

Cream cream cheese until soft. Add date puree and mix well. Add peanut butter. Continue to mix until smooth and creamy. Fold the whipped coconut cream into mixture and divide evenly between jars. Top with shaved almonds or crushed peanuts.