Paleo Caramel Cheesecake
Indulge in the decadence of Paleo Caramel Cheesecake—a gluten-free, dairy-free masterpiece that combines wholesome ingredients with luxurious flavors. This guilt-free dessert features a naturally sweet almond-date crust, a creamy cashew and coconut milk filling, and a silky coconut sugar caramel topping that makes every bite irresistible. Perfect for special occasions or clean-eating lifestyles, this no-bake recipe is entirely paleo-friendly, packed with nourishing ingredients like soaked cashews, honey, and coconut cream. With its rich texture and subtle sweetness, this paleo cheesecake is sure to be the centerpiece of your dessert table. Easy to prepare, with just 30 minutes of active time, this dessert delivers a stunning finish without the fuss!
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Recipe Information
Ingredients
- 1.5 cups raw almonds
- 1 cup pitted dates
- 0.25 cup coconut oil
- 2 cups raw cashews (soaked overnight)
- 0.75 cup canned coconut milk
- 0.5 cup honey
- 0.25 cup lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
- 0.5 cup coconut sugar
- 0.5 cup coconut cream
- 0.25 cup water
Instructions
Line the bottom of a 9-inch springform pan with parchment paper.
To make the crust, add almonds and dates to a food processor and pulse until the mixture is finely ground and sticky. Add 2 tablespoons of melted coconut oil and pulse again until combined.
Press the crust mixture evenly onto the bottom of the prepared springform pan. Place in the freezer to set while preparing the filling.
To make the cheesecake filling, drain and rinse the soaked cashews. Add them to a high-speed blender along with coconut milk, 0.25 cup honey, lemon juice, 0.5 teaspoon vanilla extract, and sea salt.
Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides as needed.
Remove the crust from the freezer and pour the cheesecake filling over the crust. Smooth the top with a spatula.
Place the cheesecake in the freezer to set for 4 hours or until firm.
To make the caramel topping, combine coconut sugar, 0.5 cup coconut cream, 0.25 cup water, and the remaining vanilla extract in a small saucepan over medium heat.
Bring the mixture to a gentle boil, stirring frequently, and then reduce to a simmer. Let it cook for 5-10 minutes, until it thickens slightly. Remove from heat and let it cool completely.
Once the cheesecake is set, remove it from the pan and pour the caramel sauce over the top before serving.
Slice and enjoy your Paleo Caramel Cheesecake. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
5811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.3 g | 464% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 617.7 g | 225% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 473.0 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6027 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
