By Directions
Filling
1Heat a pan to medium high heat.
2Add 50ml of fresh cream, butter and 1 T of the Xylitol to create a caramel.
3Cook the ingredients for 3 Minutes until all of the ingredients are combined.
4Remove from the heat and add the vanilla essence.
5Add the remainder of the cream and cream cheese to a bowl.
6Whisk the cream cheese, cream, Xylitol and caramel until a nice firm texture.
7Set aside.
Crust
1Add the almonds and macadamia nuts to a blender.
2Blend the nuts until a powder form.
3Combine the nut powder, coconut and Xylitol.
4Melt the butter and add to the dry ingredients.
5Make a crust and push the crust down in bowls or a shallow dish.
Compile
1Add the filling on top of the crust.
2Place in the refrigerator for at least 60 Minutes
1 Review
DeltaErin
March 12, 2016
WONDERFUL! I’ve made this recipe a few times, and also used it as a base recipe to make other flavours (Eggnog Cheesecake was a hit over the Chrismas season, so was the Pumpkin Cheesecake, but my husbands favourite is Maple Bourbon Pecan Cheesecake. Oh boy!). And I like to make them in 1/2 Cup capacity mason jars with lids so I can take to work as a special treat – they travel well but don’t last long hahaha! ? Yum, another terrific dessert Schuzelle. Thanks!