Delicious salted caramel cheesecake layered on rice cakes, perfect for a sweet snack. The cheesecake layer is made with cream cheese, Greek yogurt, honey, and salt, topped with a rich caramel sauce made from medjool dates and coconut milk.
1: Soak 1 cup of pitted dates in water for 30 minutes.
2: Add the now-soaked dates (not the water) to a blender and pour in the coconut milk. Blend until smooth.
3: In a clean blender, add all the cheesecake layer ingredients and blend until smooth.
4: Spread the cheesecake mixture evenly onto two rice cakes.
5: Put the rice cakes in the freezer for 5 minutes to firm up the cheesecake layer.
6: Spread the caramel sauce on top of the cheesecake layer and sprinkle with @maldonsalt.
7: Put in the fridge for 10 minutes to firm up the caramel sauce.
