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Salted Caramel poured over Cashew Cheesecake

Salted Caramel Cashew Cheesecake | Paleo, Vegan |

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


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 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
  • 34 pinches salt




  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

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