Paleo Caramel Cheesecake

Indulge in the creamy decadence of this Paleo Caramel Cheesecake, a no-bake dessert that’s as wholesome as it is luxurious. Featuring a rich cashew and coconut milk filling atop a naturally sweetened almond-date crust, this cheesecake is entirely grain-free, dairy-free, and refined sugar-free, making it perfect for paleo enthusiasts. The crowning glory is a silky coconut sugar caramel sauce that adds just the right touch of sweetness. With minimal prep, a freezer-set technique, and all-natural ingredients like honey, vanilla, and coconut cream, this dessert is a guilt-free way to satisfy your sweet tooth. Whether served at special gatherings or as an after-dinner treat, this Paleo Caramel Cheesecake is sure to impress.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

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

Directions

Step 1

Line the bottom of a 9-inch springform pan with parchment paper.

Step 2

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.

Step 3

Press the crust mixture evenly onto the bottom of the prepared springform pan. Place in the freezer to set while preparing the filling.

Step 4

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.

Step 5

Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides as needed.

Step 6

Remove the crust from the freezer and pour the cheesecake filling over the crust. Smooth the top with a spatula.

Step 7

Place the cheesecake in the freezer to set for 4 hours or until firm.

Step 8

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.

Step 9

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.

Step 10

Once the cheesecake is set, remove it from the pan and pour the caramel sauce over the top before serving.

Step 11

Slice and enjoy your Paleo Caramel Cheesecake. Store leftovers in the refrigerator.

Nutrition Facts

Serving size	(1483.3g)

Amount per serving	% Daily Value*
Calories	5810.7

Total Fat 362.3g	0%
Saturated Fat 135.2g	0%
Polyunsaturated Fat 27.2g
Cholesterol 0mg	0%
Sodium 1279.1mg	0%
Total Carbohydrate 617.7g	0%
Dietary Fiber 52.9g	0%
Total Sugars 473.0g
Protein 112.7g	0%

Vitamin D 0IU	0%
Calcium 881.3mg	0%
Iron 40.8mg	0%
Potassium 6027.1mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 7.3%

Carbs: 40.0%