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. š
I couldnāt 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. š
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. Itās a great way to add crunch to balance out the creaminess of the filling- we love a balanced cheesecake. š
Enjoy with a cup of coffee and add some fresh berries on top if youāre feelinā fancy!
Paleo Chai Caramel Cheesecake
Ingredients
- 4 cups raw cashews
- 1 cup full fat coconut milk make sure it is at room temperature
- 1 cup maple syrup
- 1/2 cup coconut oil
- 4 teaspoons vanilla extract
- 3 teaspoon chai spice mix
- 1/2 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1 cup full fat canned coconut milk
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
Instructions
- In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth.
- Line the bottom of a 8ā round springform cake pan with parchment paper. Press the crust dough into the baking dish then set aside.
- Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
- In a food processor, blend the cashews until they become a pulp.
- Combine the maple syrup and coconut oil in a small saucepan. Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Add in coconut milk to cashew mixture. Make sure the coconut milk is at room temperature. Do not add in any extra liquid that may have risen to the top of the can.
- Add the vanilla chai spice and salt to the filling and finish blending.
- Pour the filling over the crust. Chill cheesecake in the freezer until it is solid about 3-5 hours. It will still be soft enough to eat.
- Place all caramel ingredients into a medium sauce pot and set over medium high heat. Stirring frequently bring the caramel to a boil.
- Once boiling reduce heat to medium or medium low depending on your stove. You want to keep it at a simmer. Continue to stir frequently for about 15 minutes until it has reduced and thickened just enough to coat the back of a spoon. Set aside to cool.
- Once caramel has cooled take the cheese cake out of the freezer and pour caramel over the top. Spread with a knife.