Indulge in the perfect balance of creamy and sweet with this No-Bake Caramel Cheesecake featuring a luscious cashew-based filling inside a nutty almond flour crust, all topped with a dreamy date caramel sauce. This beauty requires a bit more time and effort, however, it’s truly a labor of love. The end result is absolutely worth it and perfect for a celebration, or any time you want to treat yourself to something a little something special!

No-Bake Caramel Cheesecake

Recipe by Jenn Lueke

0.0 from 0 votes

Makes

–

8-inch round cake

Prep Time

hour

Baking Time

minutes

Resting Time

12+

hours

Indulge in the perfect balance of creamy and sweet with this Paleo No-Bake Caramel Cheesecake featuring a cashew-based filling inside a nutty almond flour crust, all topped with a dreamy date caramel sauce. This beauty requires a bit more time and effort, however, it’s truly a labor of love. The end result is absolutely worth it and perfect for a celebration, or any time you want to treat yourself to something a little something special!

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Ingredients

For the Caramel sauce
1/2 cup creamy almond butter
1/4 cup maple syrup
2 pitted dates
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1/3 cup full fat coconut milk
For the Crust
1 1/2 cups almond flour
1/3 cup coconut flour
1/4 cup coconut sugar
1/2 cup coconut oil, melted
For the Cheesecake Filling
3 1/2 cups raw cashews (soaked in boiling water for 30 mins, then drained)
1/3 cup lemon juice
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 teaspoon vanilla extract

Directions

Add the raw cashews for the filling (3 1/2 cups) to a medium-sized bowl. Boil 4 cups of water in a large saucepan. Once boiling, remove from the heat and pour into the same bowl as the cashews, fully submerging them. Soak for 30 minutes.
While the cashew soak, prepare the Caramel Sauce: Blend the almond butter, maple syrup, dates, and vanilla extract in a blender or food processor until evenly combined. Add the coconut oil, then blend again until smooth. Add the coconut milk and blend once more. The texture should be thick but smooth. Set aside.
Prepare the Crust: Preheat the oven to 350F and grease an 8-inch springform pan.
In a medium bowl, whisk together the almond flour, coconut flour, and coconut sugar. Add in the coconut oil and mix until fully distributed. Transfer the mixture to the prepared pan and press it down gently to evenly cover the bottom, leaving no open spaces or edges. Bake until the edges start to brown, 14 to 16 minutes. Set aside to fully cool in the pan.
Meanwhile prepare the Cheesecake Filling: Add the soaked cashews, lemon juice, coconut oil, maple syrup, vanilla extract, and 1 cup of water to a blender or food processor and blend on high speed until completely smooth, about 45 seconds.
To assemble, pour the filling on top of the cooled crust and chill for 12 hours. After chilling, remove from the fridge and top with the caramel sauce. Chill until the caramel layer has set, about 2 hours.
To serve, slice with a clean knife.