Name: Buñuelos Cajeta Cheesecake
Cook time: 6 h
Total time: 6 h
Yield: 4
Ingredients: 1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps; ¼ tsp Sea Salt; ¼ cup Coconut Shortening (or vegan butter); Coconut oil spray, as needed for pan; 1 heaping cup Cashews, boiled for 30 minutes to soften; ¾ cup Vegan Cream Cheese; ⅓ cup Vegan plain Coconut Yogurt; ¼ cup Maple Syrup; 2 Tbsp refined Coconut Oil; 1 Tbsp Vanilla Extract; 2 teaspoons Lemon Juice; ¼ tsp Sea Salt; Dairy Free Coconut Cajeta

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Ingredients

Crust ingredients

1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
¼ tsp Sea Salt
¼ cup Coconut Shortening (or vegan butter)
Coconut oil spray, as needed for pan

Filling Ingredients

1 heaping cup Cashews, boiled for 30 minutes to soften
¾ cup Vegan Cream Cheese
⅓ cup Vegan plain Coconut Yogurt
¼ cup Maple Syrup
2 Tbsp refined Coconut Oil
1 Tbsp Vanilla Extract
2 teaspoons Lemon Juice
¼ tsp Sea Salt

Toppings

Dairy Free Coconut Cajeta

Buñuelos dairy free gluten free grain free seasonal vegan

Cook Time:

6 hours

Servings

Rated 3.6 stars by 5 users

It’s like they say, “Have your cake, and eat it with Mini Buñuelos, too!” (And by “they” we mean, “we." And by “cake,” we mean “cheesecake!”) Our familia loves making delicious recipes using our seasonal Grain Free Mini Buñuelos Cinnamon Crisps. We're excited to share this sweet treat we make year after year for you and yours to enjoy this holiday season: Buñuelos Cajeta Cheesecake.

Ingredients

Crust ingredients

1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
¼ tsp Sea Salt
¼ cup Coconut Shortening (or vegan butter)
Coconut oil spray, as needed for pan

Filling Ingredients

1 heaping cup Cashews, boiled for 30 minutes to soften
¾ cup Vegan Cream Cheese
⅓ cup Vegan plain Coconut Yogurt
¼ cup Maple Syrup
2 Tbsp refined Coconut Oil
1 Tbsp Vanilla Extract
2 teaspoons Lemon Juice
¼ tsp Sea Salt

Toppings

Dairy Free Coconut Cajeta

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Ingredients

Crust ingredients

1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
¼ tsp Sea Salt
¼ cup Coconut Shortening (or vegan butter)
Coconut oil spray, as needed for pan

Filling Ingredients

1 heaping cup Cashews, boiled for 30 minutes to soften
¾ cup Vegan Cream Cheese
⅓ cup Vegan plain Coconut Yogurt
¼ cup Maple Syrup
2 Tbsp refined Coconut Oil
1 Tbsp Vanilla Extract
2 teaspoons Lemon Juice
¼ tsp Sea Salt

Toppings

Dairy Free Coconut Cajeta

5oz Grain Free Mini Buñuelos Cinnamon Crisps - 6 Bags

$33.00

ADD TO CART

Directions

Lightly spray a 6” springform pan with coconut oil spray, place a parchment round at the bottom of the pan.

Using a food processor, grind down the Mini Buñuelos until fine crumbs form, add the salt, and coconut shortening. Pulse to combine.

Pour the crumb mixture into the base of the pan and press down until flat and even.

Blend all of the filling ingredients together until completely smooth.

Pour the cheesecake filling into the pan on top of the Buñuelos crust. Spread mixture evenly and tap the pan on a counter until air bubbles have popped or risen to the surface.

Once smooth and level, wrap the cheesecake in cling film and refrigerate until the filling has firmed and set, at least 5 hours or overnight.

When ready to serve, remove the sides of the springform pan. Using an offset spatula, remove the cheesecake from the pan, and also remove the parchment liner before serving.

Slice up the cheesecake and top with a generous drizzle of Dairy Free Coconut Cajeta to serve!

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