Mini Chocolate Salted Caramel Cheesecakes
These Mini Chocolate Salted Caramel Cheesecakes are the ultimate easy, no-bake dessert, combining a chewy chocolate crust, creamy date caramel filling, and rich dark chocolate topping—all made with just 6 simple, healthy ingredients!
Ingredients
- 12 Dates pitted
- ¼ cup Milk of choice
- ½ tsp Salt
- 60 g Nut or Seed Butter
- 60 g Cocoa Powder
- 125 g Cream Cheese
- 80 g Dark Chocolate
Instructions
- Remove the pits from the dates, place them in a bowl, and cover with boiling water. Let soak for at least 30 minutes (or overnight for extra smooth caramel).
- Drain the soaked dates and add them to a blender or food processor with milk and a big pinch of salt. Blend until smooth. Divide the date caramel into two bowls.
- To one bowl of date caramel, add cocoa powder and nut/seed butter. Mix until well combined. The mixture should be firm and moldable. If too sticky, chill it in the fridge for a few minutes.
- Divide the crust mixture into six equal portions. Press each portion into the bottom and up the sides of a muffin tray (preferably silicone for easier removal) to form the mini cheesecake bases.
- Add cream cheese to the other bowl of date caramel. Mix until smooth and creamy.
- Spoon the cheesecake filling evenly into the prepared crusts, filling each to the top.
- Melt the dark chocolate in a heat-proof bowl using a double boiler or microwave (in 30-second intervals, stirring in between to avoid burning).
- Pour the melted chocolate over each cheesecake, spreading it to the edges.
- Place the cheesecakes in the fridge for at least 1 hour (or in the freezer for quicker setting).
- Once set, remove the cheesecakes from the tray and enjoy your healthy, no-bake treat!
Video
Notes
TIPS & NOTES:
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these Mini Cheesecakes and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- Use Soft Dates: Soaking the dates ensures a smoother caramel filling. For best results, soak them overnight.
- Silicone Muffin Tray: This makes removing the cheesecakes much easier. If using a metal tray, try using paper liners.
- Dairy-Free Option: Swap regular cream cheese for a plant-based version to make this recipe vegan and dairy-free.
- Storage: Keep the cheesecakes in the fridge for up to a week or freeze for up to two months for longer storage.
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki