Caramel Cheesecake with Almond Crumble

Caramelly cheesecake batter topped with buttery crumbles. This creamy-crunchy bowl thrives on the ultimate caramel experience combined with a light apple note. For extra toppings, simply use whatever you have on hand and would prefer. Freestyle always tastes best anyway.

Recipe for Caramel Cheesecake with Almond Crumbles

Ingredients

Crust

• 4 Lotus biscuits
• 10g almonds, ground
• 20g coconut oil, melted

Cheesecake

• 200g cream cheese
• 100g Alpro Skyr Style
• 150g quark 20%
• 15g caramel pudding powder
• GreatVita Flavourdrops Caramel Toffee

Crumble

• 25g almond flour/spelt flour
• 25g almonds, ground
• 25g coconut oil, melted
• 10g Erythritol
• GreatVita Flavourdrops Caramel Toffee

Instructions

1. Crumble the biscuits, mix with butter & almonds, and press into an oven-safe bowl.
2. Mix the cheesecake ingredients into a cream and smooth over the crust.
3. Finally, form small crumbles from the crumble ingredients and cover the cheesecake with them.
4. Bake at 140°C for 40 minutes, let cool, and refrigerate overnight.
5. I topped my bowl with almond butter, applesauce, and currants.

The GreatVita team wishes you a lot of fun trying it out.