Caramel “Cheesecake”

Looking for a last minute sweet treat? Try this Raw Caramel “Cheesecake”. Free from gluten, dairy, wheat, unrefined sugar, soy and eggs.

This is the most heavenly, decadent and utterly delicious diary free sweet treat!


Caramel "Cheesecake"

Course: Dessert
Keyword: "cheesecake", caramel, dairy free
Author: Healthy Comforts


Ingredients for the crust

  • 1 cup walnuts
  • 1 cup unsweetened coconut flakes
  • 3 1/2 tbsp coconut oil
  • 2 tbsp maple syrup 

Ingredients for the "cheesecake"

  • 1 1/2 cups raw cashews (soaked in hot water for 30 minutes)
  • 1/2 cup coconut oil, melted
  • 1 cup Medjool dates
  • 1 tsp vanilla extract 
  • 1 cup + 2 tbsp coconut milk
  • 1 tbsp maple syrup 

Ingredients for the caramel sauce

  • 3/4 cup coconut sugar
  • 4 tbsp coconut oil
  • 1/4 cup coconut cream
  • 1/8 tsp unrefined salt
  • 1 tsp vanilla extract 


Directions for the crust

  • Place all the ingredients for the crust in a food processor. Process until it forms a ball. 
  • Transfer to an 8X8 plan lined with parchment paper. Press crust into pan.
  • Place in the freezer to set while you make the “cheesecake”. 

Directions for the "cheesecake"

  • Place all the cheesecake ingredients to a clean food processor. Process until thick and velvety smooth.
  • Remove the crust from the freezer. Layer the “cheesecake” mixture over the crust.
  • Then place back in the freezer for a few hours to set. 

Directions for the caramel sauce

  • Add the coconut sugar, coconut oil and coconut cream to a small sauce pan on the stove on medium-low heat. 
  • Stir continuously until the sugar has dissolved and gently boiling.
  • Continue cooking and stirring for roughly 5-10 minutes.
  • Remove from the heat and add salt and vanilla. 
  • Allow to cool. Caramel will continue to thicken as it cools.
  • Remove the “cheesecake from the freezer, drizzle with caramel sauce and place back in the freezer.
  • Store in the freezer, remove 15 minutes before ready to serve. 
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