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.
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.
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