Caramel Cheesecake
Whether you’re celebrating a birthday, hosting a dinner party, or just craving a decadent dessert, Caramel Cheesecake is the perfect choice.
Ingredients
For the Crust:
- 1 cup 150g Macadamia Nuts
- 1/2 cup 88g Pitted Medjool Dates (Packed)*
- 1 cup 80g Dried Desiccated Coconut
For the Cheesecake Filling:
- 3 cups 450g Raw Cashews (soaked overnight, drained and rinsed)
- 3/4 cup 180ml Water
- 3/4 cup 180ml Maple Syrup
- 1/2 cup 120ml Coconut Oil (Melted)
- 1/4 cup 60ml Fresh Squeezed Lemon Juice
- 1 tsp Vanilla Extract
Optional ( or any caramel sauce you know.)
For the Caramel Fudge Sauce:
- 1/2 cup 120ml Coconut Butter (Melted)
- 1/2 cup 120ml Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt
Instructions
- Spray an 8-inch round springform pan with non-stick spray and line the bottom with parchment paper. Set it aside.
- In a food processor, blend the macadamia nuts, pitted dates, and dried coconut until the mixture turns sticky and clumps together (it will look crumbly at first, but keep going).
- Press the mixture into the prepared pan, forming an even crust with the back of a spoon. Place the pan in the freezer to set.
- In a blender, add the soaked cashews, water, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until the mixture is very smooth, taking breaks if needed.
- Pour the cashew mixture over the frozen crust and smooth it with a spoon. Return the pan to the freezer for 5-6 hours to set.
- Once the cheesecake is fully set, remove it from the springform pan and place it on a cake stand.
- In a bowl, stir together the melted coconut butter, maple syrup, vanilla extract, and sea salt to create a caramel sauce. Quickly spread the sauce over the cheesecake, as it thickens when it touches the cold surface.
- Let the cheesecake thaw at room temperature for at least 30 minutes before serving. After that, store it in the fridge or freezer.
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Caramel Cheesecake