Ingredients for the cheesecake filling
Ingredients for the caramel
Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
Press the mix into your mini cheesecake molds. You can also make one larger cake.
Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
Spoon the caramel on top of the cheesecakes when ready to serve.