The Primal Desire

Salted Caramel Cashew Cheesecake | Paleo, Vegan |

Filed Under: Vitamix blender, Valentine's Day, Paleo, Holiday, Sweets & Cheats, dairy free, Raw, nightshade free, egg free, gluten free, Vegetarian, Vegan
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Salted Caramel poured over Cashew Cheesecake

Put this Salted Caramel Cashew Cheesecake on your favorite dessert list!  It's a cuddle-you-from-the-inside kinda dish.  You'd never guess that this is paleo and vegan.  Too good to share even on Valentine's Day…

This is crazy friggin' good! 

I love cheesecake.  Love it.  A couple of years ago there was a local company that made dairy-free cashew cheesecakes that were amazing.  Amazing.  I've been meaning to try making paleo/vegan cheesecakes ever since trying them, and finally, I got on it.  Even I am surprised at how good this recipe turned out (I'm not a dessert wizard, so this was a fun adventure). 

Crust and filling for salted caramel cashew cheesecake

You should see the ridiculously long list of potential flavors that I came up with.  But why start with anything but my dessert fave:  salted caramel.  If anyone tells you salted caramel isn't the best, they're wrong.  Tell them I said so.  

I don't know how I've resisted eating the whole thing today.  I've been here editing the photos, typing the recipe, and generally thinking about it in my mouth, and there's nobody here to stop me…   Torture.  Someone get over here and eat some of this.  Save me from myself!

Slice of Salted Caramel Cashew Cheesecake

A friend tried this raw salted caramel cheesecake and told me that it was better than the cheezecakes made at a local vegan restaurant.  Yeah baby!

Don't forget to make a dozen long-stem Strawberry Bacon Roses for your Valentine!  Happy Valentine's Day my lovelies!  

Note:  You'll probably have a little extra salted caramel – perfect for licking off your lover this Valentine's day.  You're welcome.

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Salted Caramel poured over Cashew Cheesecake

Salted Caramel Cashew Cheesecake | Paleo, Vegan |

★★★★★

5 from 15 reviews

  • Author: Raj
  • Total Time: 2 hours 20 min
  • Yield: 8-10 servings 1x
Print Recipe

Description

Put this Salted Caramel Cashew Cheesecake on your favorite dessert list! You'd never guess that this is paleo and vegan. Too good to share…

Ingredients

Scale

Crust

  • 3/4 cup shredded coconut (unsweetened)
  • 1 1/2 cups nuts (I used 1/2 cup pecans and 1 cup almonds)
  • 2 Tbsp coconut oil (melted)
  • 2 Tbsp maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Filling

  • 2 cups cashews (soaked 4 hours to overnight in filtered water)
  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil (melted)
  • 2 Tbsp lemon juice
  • 3 tsp vanilla extract

Salted Caramel Sauce

  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 Tbsp coconut milk
  • 3–4 pinches salt

optional:

Instructions

Crust

  1. Line a 6″-8″ spring-form pan with parchment paper.
  2. Place all crust ingredients in a food processor and work it baby!  Er, process it until it's a course gravely texture.
  3. Pour into the spring-form pan and press down making a firm base.

Cheesecake Filling

  1. Dispose of water remaining in soaked cashews.
  2. Put all filling ingredients in a high powered blender.
  3. Blend until smooth and creamy.
  4. Pour into the spring-form pan.  Gently drop the pan a couple inches above the counter a few times to remove any air bubbles.
  5. Put in freezer for 1-2 hours to harden.

Salted Caramel Sauce

  1. Put maple syrup, coconut oil, coconut milk, and salt in a saucepan, whisk, and gently boil over Med to Med-High for 5 minutes-ish to thicken the sauce.  Whisk periodically to prevent burning.  Add an extra pinch of salt if needed.
  2. Allow to cool slightly, then pour over cheesecake.  Top with salt flakes.

If frozen, allow the whole thing thaw out before serving and refrigerate any remaining servings – if that's a thing.

  • Prep Time: 15 min
  • Cook Time: 5 min
  • Category: Dessert

Keywords: no bake vegan cheesecake, salted caramel cashew cheesecake, paleo cheesecake

Comments

  1. Samantha says

    This looks delicious! I’ve been eating paleo since 2019 began and just recently started craving something sweet. to my understanding, sugar is sugar. This is why i’ve avoided all things maple syrup. but I guess like all things, moderation is key. I may have to give this a try. It doesn’t seem overly complicated. Since the sweetest thing to pass through my lips is an apple or banana, i’m sure it’s heaven!

    Reply

    • Raj says

      Hey Samantha,

      It depends on what perspective you’re speaking when you say sugar is sugar. From a ketogenic diet perspective when you’re trying to maintain a ketogenic state, yes. But from a general health perspective, not all sugars are created equal. There are differences in glycemic index and resulting insulin responses, for example. Fruit, starches, white sugar, white bread, real maple syrup… they’re not the same.

      But when you’re breaking up with sugar, like it sounds like you were Whole 30 for January? then avoiding all major sources can be helpful in breaking that addiction, imho. In general, though, I would agree that moderation is a healthy strategy.

      As for this, it’s not too sweet (I have a fairly low tolerance for sweet, though the addition of salt raises that tolerance a bit), but there is a little room to reduce the amount of maple syrup in this recipe if you so choose.

      Hope you enjoy it! (Please share on Facebook etc.)

  4. Jean says

    Cheesecake is my biggest weakness and this one looks so incredible! I’m just drooling at the photos. Can’t wait to try this!

    ★★★★★

    Reply

    • Raj says

      I was wondering about this. What is the requirement to be considered “low carb” or keto? Doesn’t anything just have to fit within one’s own carb limits for the day? So anything would be as long as you had little enough of it, right?

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