Menu & Search

food

inspiration

places

vegan stories

pecan caramel cheesecakes with brownie base

2017-02-04
pecan caramel cheesecakes

I’ve been trying to upgrade my decorating game lately, so i’ve started practicing. It’s funny how relaxing decorating food can be, that and the results you get are the main reasons i love food so much! (Okay, let’s not forget about eating the stuff!) These little pecan caramel cheesecakes are my first attempt on creating sweets that practically scream ‘i’m art, but go ahead and eat me cause if not, you’re gonna regret it!’ Or something like that haha.

The decoration is inspired by the amazing creations of Sam from @sobeautifullyreal on Instagram, go check her out! (Or don’t, cause seriously her cakes and basically all her creations are hardcore badass level and my creations look like crap next to them haha)

Because it was my first attempt on beautifully decorated cake, i chose to get inspired by Instagram, but i’m gonna start developing my own style soon!

Enough of the chit chat now, scroll through the pictures to get to the recipe:)

pecan caramel cheesecakes  

PECAN CARAMEL CHEESECAKES with a BROWNIE BASE

the base:

  • 1 cup ground hazelnuts
  • 1 cup oats
  • 3 tbsp cacao
  • 1 cup soft dates
  • 1 tbsp coconut oil
  • 1/3 cup water (more or less)

the pecan caramel cream:

  • 1 cup pecans
  • 2/3 can coconut milk
  • 1 cup soft dates
  • 1 tbsp melted coconut oil

the chocolate on top:

  • 3 tbsp melted cacao butter
  • 2 tbsp cacao
  • 1-2 tbsp liquid sweetener
  • chopped almonds and pumpkin seeds or anything else you like for the topping
  1. For the base, simply mix everything in a bowl until a sticky dough forms. Spread evenly into 4 small dessert rings (mine where about 2 inches), leaving about 1/3 of the dough for rolling balls or making small hearts or stars for the topping. Place everything in the fridge to set.
  2. Now on to the cream. Mix everything in a blender until very creamy. Spread evenly on your bases. Leave in the freezer for a few hours to set.
  3. Take your small cakes out of the dessert rings using a knife, then place them on a nice plate on which they can wait in the fridge for being decorated.
  4. For the chocolate on top, melt the cacao butter and then stir in the other ingredients until the texture is even. Remove from heat and wait about 15mins so that the texture thickens a bit (didn’t do that, so it was too liquid when i covered my cheesecakes. Would sure have looked nicer if i’d let it cool out a bit.) Spread your cheesecakes with the chocolate using a small spoon.
  5. Decorate with the balls and things you made from the rest of the base and anything you like:) I also added ground almonds, chopped pumpkin seeds, leftover pecan cream, whole pecans and berries for the one without chocolate. (This one was for my friend who doesn’t like chocolate. Weird, but true haha)

And then it’s time to show off your creations and eat them together with friends or family! Enjoy!

xx, Jezebel

Article Tags
Jezebel
Related article
orange & matcha truffles

orange & matcha truffles

“Come celebrate with us”, the fairies whisper. you’re not sure…

lavender ginger buttercream + on perfectionism

lavender ginger buttercream + on perfectionism

Spring is coming! And you know what? I think for…

almost raw pumpkin gingerbread cheesecake

almost raw pumpkin gingerbread cheesecake

I made this cake in autumn after being sick for…

Discussion about this post

Leave a Reply

Your email address will not be published. Required fields are marked *