Directions

1. Step 1

   Lightly spray a 6” springform pan with coconut oil spray, place a parchment round at the bottom of the pan.

2. Step 2

   Using a food processor, grind down the Mini Buñuelos until fine crumbs form, add the salt, and coconut shortening. Pulse to combine.

3. Step 3

   Pour the crumb mixture into the base of the pan and press down until flat and even.

4. Step 4

   Blend all of the filling ingredients together until completely smooth.

5. Step 5

   Pour the cheesecake filling into the pan on top of the Buñuelos crust. Spread mixture evenly and tap the pan on a counter until air bubbles have popped or risen to the surface.

6. Step 6

   Once smooth and level, wrap the cheesecake in cling film and refrigerate until the filling has firmed and set, at least 5 hours or overnight.

7. Step 7

   When ready to serve, remove the sides of the springform pan. Using an offset spatula, remove the cheesecake from the pan, and also remove the parchment liner before serving.

8. Step 8

   Slice up the cheesecake and top with a generous drizzle of Dairy Free Dulce de Leche Caramel Sauce or Dairy Free Coconut Cajeta to serve!