Calling all cheesecake fans!
This creamy paleo chai caramel cheesecake is made from cashews and coconut milk and sweetened with maple syrup.
Top it with the caramel sauce, made from coconut sugar and coconut milk, for an extra sweet treat!
All the deliciousness, but grain and dairy-free!
Did I mention no baking necessary?
Once the filling is done, you simply pop it in the freezer for a couple of hours and it comes out smooth, creamy, and delicious. 🙂
I couldn’t find the exact spring form pan I used but here is a similar one.
Making cheesecake can seem daunting.
Not to worry, because this is a simple recipe that can feed a crowd.
Make it a day or two ahead of time and then take it out of the freezer and serve for an easy party prep!
When you make the caramel topping, start with 1/4 teaspoon of salt.
After the caramel has cooled, taste it and see if you prefer more salt. 😉
I always want more salt haha.
You can also sprinkle some salt flakes on top of the cheesecake for a little extra!
This crust is made from blending pecans and dates. It’s a great way to add crunch to balance out the creaminess of the filling- we love a balanced cheesecake. 🙂
Enjoy with a cup of coffee and add some fresh berries on top if you’re feelin’ fancy!