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Paleo Caramel Cheesecake Recipe

Paleo Caramel Cheesecake

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Here’s how to turn simple, wholesome ingredients into a show-stopping dessert that’s dairy-free, gluten-free, and refined sugar-free. This Paleo Caramel Cheesecake offers creamy, no-bake decadence with a chai-spiced filling and rich caramel topping. Perfect for special occasions—or when you just want to treat yourself!

Ingredients

Scale

Crust

  • 1 cup raw pecans (or walnuts/almonds, if you prefer)
  • ½ cup Medjool dates (pitted and softened, if needed)

Filling

  • 4 cups raw cashews (soaked in hot water for at least 1 hour)
  • 1 cup full-fat coconut milk (room temperature)
  • 1 cup maple syrup
  • ½ cup coconut oil (melted)
  • 4 teaspoons vanilla extract
  • 3 teaspoons chai spice mix (or substitute cinnamon/nutmeg)
  • ½ teaspoon sea salt

Caramel Topping

  • 1 cup full-fat canned coconut milk
  • ½ cup coconut sugar (or substitute with maple or date syrup)
  • ¼ teaspoon salt

Instructions

Step 1: Prepare the Crust

  1. Toss the pecans and pitted dates into a food processor. Blend until the mixture sticks together when pinched.
  2. Line an 8-inch springform pan with parchment paper and press the crust mixture evenly into the bottom. Place in the freezer to chill while you work on the filling.

Step 2: Create the Filling

  1. Drain the soaked cashews and throw them into your food processor or blender. Blend until you get a slightly thick, creamy texture.
  2. Warm the maple syrup and melted coconut oil in a small saucepan to help them mix more smoothly. Slowly pour the warmed mixture into the blender while running on low speed. Blend until silky smooth.
  3. Add the coconut milk, vanilla, chai spice mix, and sea salt. Blend once more until the filling is perfectly creamy and lump-free.
  4. Pour the filling onto the chilled crust, smoothing out the surface with a spatula. Pop it back into the freezer for 3–5 hours, or until firm.

Step 3: Make the Caramel Topping

  1. In a medium saucepan, combine coconut milk, coconut sugar, and salt. Heat over medium-high while stirring frequently.
  2. Once it starts to boil, reduce the heat to medium-low and let it simmer for about 15 minutes. Stir often to prevent sticking, and watch as it thickens into a rich caramel sauce.
  3. Remove it from the heat and let it cool completely. It’ll thicken even more as it cools.

Step 4: Assemble and Serve

  1. Take the cheesecake out of the freezer and pour the cooled caramel over the top. Spread evenly with a spatula or the back of a spoon.
  2. Let it sit at room temperature for ~20 minutes before slicing. This softens the cheesecake just enough for clean, easy cuts.
  3. Garnish with toasted nuts, a sprinkle of flaky sea salt, or even some fresh fruit for a pop of color.

Notes

Tips for Success

  • Dates Too Tough? Soak them in warm water for 10 minutes to soften before processing.
  • Texture Check: The blended filling should be completely smooth—no graininess. If it’s too thick, add a tiny splash of coconut milk to loosen it up.
  • Caramel Patience: Stir the caramel lovingly; rushing can lead to burning. And remember, it thickens more as it cools.

Storage Guidelines

  • Fridge: Store leftovers in an airtight container for up to five days.
  • Freezer: Keeps well for three months. Thaw slices overnight in the fridge or at room temperature for about an hour before serving.

Make It Yours

This recipe is a blank canvas for creativity:

  • Nut-Free? Sub the cashews for silken tofu or sunflower seeds for a similar creamy consistency.
  • Summer Vibes: Skip the caramel and top with fresh seasonal fruits like raspberries or mango.
  • Choco-Love: Drizzle melted dark chocolate instead of caramel for a whole new flavor twist.