Name: Mini Coconut cheesecake with caramel apple recipe by Garima Yadav at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: For raw pastry case-; 1/2 cup dessicated coconut; 1/2 cup walnuts; 1/2 teaspoon cinnamon powder; 7 dates(pitted); 1 tablespoon coconut syrup; For cheesecake-; 1/2 cup coconut syrup; 1/2 cup coconut oil(melted); 3/4 cup cashew(soaked overnight); 1/4 cup coconut milk; 1 teaspoon vanilla extract; For caramel apple topping-; 1 apple; 8 dates(pitted); 3 tablespoon coconut syrup; 1 teaspoon vanilla extract; 1 teaspoon cinnamon powder; pinch of salt; 2 tablespoon lukewarm water; Cashews for decoration (optional)

Ingredients Serving: 4

For raw pastry case-
1/2 cup dessicated coconut
1/2 cup walnuts
1/2 teaspoon cinnamon powder
7 dates(pitted)
1 tablespoon coconut syrup
For cheesecake-
1/2 cup coconut syrup
1/2 cup coconut oil(melted)
3/4 cup cashew(soaked overnight)
1/4 cup coconut milk
1 teaspoon vanilla extract
For caramel apple topping-
1 apple
8 dates(pitted)
3 tablespoon coconut syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
pinch of salt
2 tablespoon lukewarm water
Cashews for decoration (optional)

Instructions

Steps for raw pastry case-
Place walnuts in food processor and plus until they turn into a coarse flour.
Add in dessicated coconut, coconut syrup,cinnamon powder and date,and pulse again, until the mixture stick together and has a dough like consistency.
Dampen your hands slightly and roll the raw dough into ball in your hands and than roll the dough flat between two pieces of greaseproof paper until it is thin.
Use a circular biscuit cutter to cut small circles out of dough.
Press the circle of dough into a tart tin, lightly greased with coconut oil and place the tin into the freezer to harden.
Steps for coconut cheesecake-
Place the cashew into a blender with coconut syrup, vanilla essence and coconut milk and pulse to combine.
Add in the coconut oil and blend until smooth and creamy.
Take out pastry case from freezer.
Now,fill each pastry case with creamy mixture, leaving little space for apple caramel and again place the tin into the freezer for 20 minutes to harden.
Steps for caramel apple topping-
Peel the apple and remove the core and cut it into small pieces.
Now place dates into a blender with coconut syrup, vanilla essence,salt, cinnamon powder and lukewarm water, and blend until it becomes smooth caramel.
Now in a bowl mix together the apple and caramel until well combined.
Remove the cheesecake from the freezer ensuring they are solid enough to spread the caramel apple layer on top and place a generous tablespoon of caramel on top of each cheesecake.
You may eat the cheesecake straight away,or if you want to make the top layer a bit more chewy,place the cheesecake back into the freezer to harden for 30 minutes.

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