Dairy Free Cheesecake with Grain Free Mini Buñuelos Crust
But stay with us. This Dairy Free Cheesecake with Grain Free Mini Buñuelo Crust recipe will make any buñuelo-lover smile. Because no matter how you slice it, a Mini Buñuelo crust is a must this season.
3 tbsp Coconut Oil
¼ cup Almond Flour
1 cup Cashews
8 oz Dairy Free Cream Cheese
1 cup Coconut Milk
¼ cup Date Sugar
1 tsp Vanilla Extract
2 tbsp Maple Syrup plus 1 Tbsp for filling
⅛ tsp Salt
3 tbsp Almond Butter (heat lightly to soften)
Preheat the oven to 350ºF. In a food processor, combine buñuelos and almond flour. Pulse until completely fine.
Add melted coconut oil, 2 tbsp maple syrup, and pulse until combined. Spray an 8 inch springform pan with avocado spray and spread buñuelo crust. Bake for 12 minutes.
In a blender, combine cashews, coconut milk, date sugar, dairy free cream cheese, maple syrup, vanilla extract and a pinch of salt. Blend until smooth.
Transfer onto the crust and swirl softened almond butter over the top. Bake for 45 minutes. Refrigerate for 4 hours or overnight before serving. Serve with fresh raspberries.
Optional: Serve with berry sauce/coulis over chilled cheesecake.