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).
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!
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.Print
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…
- 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
- 2 cups cashews (soaked 4 hours to overnight)
- 1/2 cup coconut milk
- 1/3 – 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 pinches salt
- Line a 6″-8″ spring-form pan with parchment paper.
- Place all crust ingredients in a food processor and work it baby! Er, process it until it's a course gravely texture.
- Pour into the spring-form pan and press down making a firm base.
- Put all filling ingredients in a high powered blender.
- Blend until smooth and creamy.
- Pour into the spring-form pan. Gently drop the pan a couple inches above the counter a few times to remove any air bubbles.
- Put in freezer for 1-2 hours to harden.
Salted Caramel Sauce
- 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.
- 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.
Keywords: no bake vegan cheesecake, salted caramel cashew cheesecake, paleo cheesecake