Indulge Your Taste Buds With This Butterscotch Caramel Cheesecake

Cheesecakes are among the most delectable of desserts and if you have a sweet tooth, a good homemade cheesecake is to die for! Whether you love cooking or not, the ‘butterscotch caramel cheesecakes with chocolate drizzle’ is easy to prepare and it’s certainly worth the effort. It’s also the perfect dessert to try out if you want to experiment with a nut free crust. Yes, an oat raisin crust can work just as well and it’s the perfect way to balance a nut heavy recipe like a raw cheesecake.pexels-photo-47013 (1)

What’s great about this cheesecake recipe is that it’s 100 percent vegan and raw, so it really is quite healthy. I can bet you’ll be salivating by the time you’re done and the end product will be a fitting reward!

Here’s how you can prepare your own butterscotch caramel cheesecake with chocolate drizzle:



  1. One and a half cups of oats

  2. Three fourth cups of raisins

  3. One tablespoon of coconut sugar

  4. One teaspoon of vanilla extract

  5. A pinch of salt


  1. Add all of the ingredients to a food processor and mix until you get a dough ball form (this may take a couple of minutes).

  2. Use a silicone mold or muffin tray that has 12 molds. If you opt for a muffin tin, use parchment paper for lining.

  3. Roll a tablespoon of the dough in your palm to make a ball and press it into the bottom of the mold firmly until it’s even.

  4. Keep doing this till you’ve filled the tray and place the mold in your freezer so that it sets, while you move on to the caramel.



  1. Ten dates

  2. Quarter cup agave (rakas patta)

  3. One third cup of coconut oil

  4. One tablespoon of mesquite (angaraji babul) powder

  5. One tablespoon of water

  6. One teaspoon of vanilla extract

  7. One teaspoon of vegan butterscotch extract (optional)

  8. Pinch of salt


  1. Allow the dates to soak for about half an hour and remove the pits.

  2. Add all of the ingredients in a mixer or high-speed blender preferably, and mix until smooth. To get a smoother consistency you can also add some water.

  3. You can remove the muffin tray with the frozen crusts, transfer the caramel into a piping bag that has a medium tip and use it to pipe caramel into the middle of each crust. If you don’t have a piping bag, you can simply do it with a spoon.

  4. Put the tray back in the freezer while you move on to the cheesecake filling.



  1. Three cups of cashews, soaked

  2. Three fourth cup of water

  3. Half a cup of agave

  4. Half a cup of coconut oil

  5. Two tablespoons of mesquite powder

  6. Two teaspoons of vanilla extract

  7. Pinch of salt


  1. Soak the cashews, then drain and rinse. Cashews should be soaked first, as they require at least four hours.

  2. With the exception of coconut oil, add all of your ingredients in a high speed blender to mix thoroughly. Then add the coconut oil for the last blend on a low speed.

  3. Remove muffin tray with caramel and crust from your freezer and pour the cheesecake batter into each mold, filling them up completely.

  4. Allow it to stay in the freezer overnight, for at least eight hours.

  5. Carefully take the cheesecakes out of the mold and refrigerate.

  6. You can use any kind of liquid or melted chocolate to garnish the cheesecakes, drizzling it over the top; you can even add candied nuts, buckwheat, or still more caramel!

Read Next: This (Healthy) Lemon Basil Ice Cream Is Guaranteed To Pep You Up On A Hot Sunny Afternoon

Image Source: Dara O