If only I knew how much work this one recipe would bring me!

Why?

Because after I made it once, my family kept on insisting I make it over, and over, and over…….

It’s THAT good!

And thankfully, it’s not really much work at all to make. Best of all, you can change it up and make it seem like a completely different dessert by simply changing the toppings. You can use fresh strawberries, mixed fruit with an apricot jam glaze to make it like a French Fruit Flan, or top it with a drained tin of black cherries and drizzle with some melted dairy-free chocolate for a delicious Black Forest take!

I opted for the honey and figs this time because we’ve been lucky enough to be bestowed with a life-time supply of gorgeous fresh honey from some local bee-keepers. You can read about how we came to this fabulous arrangement here!

What is your favourite cheesecake topping?

Honey Caramelised Fig Cheesecake

Prep Time10 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Sweet Treats
Cuisine: Dairy-free, Gluten-free, Vegetarian
Servings: 12 people

Ingredients

Base

  • 1/4 cup coconut oil
  • 1 tbsp honey
  • 1 tsp molasses optional
  • 1 cup Dessicated coconut
  • 1 pinch salt
  • 1 tbsp cacao

Filling

  • 2 cups raw cashews
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 lemon juiced and zested
  • 1/4 cup coconut milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp nutritional yeast flakes

Topping

  • 6-8 fresh figs
  • 1 tbsp honey
  • 2 tsp ghee or mild olive oil

Instructions

Base

  • In a small pot over low heat, gently warm the coconut oil, honey and molasses until it has melted.
  • In a mixing bowl, combine the warm liquid with the remaining ingredients and stir well to combine.
  • Press into a lined flan tin.
  • Bake in a preheated oven at 180oC for 10 minutes.
  • Cool to room temperature.

Filling

  • Soak the cashews overnight in cold water.
  • Drain the cashews, rinse them well and drain again.
  • Place the drained cashews and remaining filling ingredients into a blender or food processor and blitz until smooth. Stop it once or twice and scrape down the sides.
  • When smooth, pour the filling into the flan tin over the cooled base.
  • Refrigerate 2 hours until set.

Topping

  • Slice the figs in half lengthways and set aside.
  • Heat the honey and ghee over medium heat for 1-2 minutes, then add the figs.
  • Cook the figs for about 30 seconds on each side until they just start to soften, but not long enough that they collapse.
  • Arrange the figs over the tart filling.
  • Drizzle the remaining honey mixture over the figs.

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Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?

I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.

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