I was dying to use my new silicone cupcake/cheesecake mold! I have had it for a while now and still have not used it so when a potluck came up at work I just had to use them! I also just received some new flavor extracts: butterscotch and caramel so I had to try them out!

I wanted to experiment with making a nut free crust, and this oat, raisin crust did just the trick! I love nut crusts but I do find when you have such a nut heavy recipe like a raw cheesecake it’s nice to balance it.

The butterscotch caramel tasted divine in this recipe!! I let it cool in the fridge for a while and then piped it onto the crust before pouring the cheesecake mixture over top. You can even add it on top like icing if you want! I decided to garnish these with chocolate sauce and rose petals and they turned out beautiful!

Everyone at worked just loved them, I know my co-workers are spoiled!! 🙂 Try this recipe you will love it!!