Healthy Salted Caramel Cheesecake (vegan)

What if I told you that salted caramel cheesecake can be good for you? Don’t worry, it’s not the calorie bomb from Cheesecake Factory, although it tastes even better.

Doesn’t matter if you love super sweet desserts or mild ones, you will love this. Plus it’s dairy free, gluten free, and without granulated sugar.

I made this cake for our anniversary. It’s my challenge to create recipes that my sweet tooth boyfriend would approve of. And let me tell you, he said that this is the best cake I’ve ever made. Mission complete!

With that, I want to tell you that it’s bulletproof to make this salted caramel cheesecake recipe for anyone who doubts vegan desserts.

What makes this salted caramel cheesecake healthy?

The classic salted caramel cheesecake is made of cream cheese/heavy cream and lots of granulated sugar but not this one. The main ingredients here are cashews and dates.

Both of them are good for your body but don’t forget it’s all about quantity even with healthy foods.

Dates are already naturally sweet so there is no need to add any other sugar. Plus they are caramelly which makes them a perfect substitute for caramel sauce.

You may ask where is the cream here and the answer is cashews. Surprisingly, cashews can be blended into a smooth cream.

How to make salted caramel cheesecake?

Making vegan salted caramel cheesecake is easy and includes 3 main steps. Firstly, you need to make cashews softer so you could blend them into a cream. For that, you can soak them for at least 6 hours or boil them for 15 minutes.

To make the crust just blend almonds and dates together. For the cheesecake filling blend cashews into a cream together with coconut milk. Add all the other ingredients and blend until smooth. Put in the freezer to set.

See below the step-by-step instructions.

How does vegan salted caramel cheesecake taste like?

Vegan salted caramel cheesecake tastes like an ice cream cake if you don’t let it soften that long after taking it out of the freezer. If it’s softer it tastes like a caramel cream cake.

Does salted caramel cheesecake need to be baked?

This salted caramel cheesecake doesn’t need baking, just let it set in the freezer.

Does caramel cheesecake need to be refrigerated?

This vegan caramel cheesecake needs to definitely be refrigerated. It’s even recommended to put it in the freezer for at least 4 hours.

How long does salted caramel cake last?

After serving this creamy cheesecake it might not even last an hour – if you know what I mean. Otherwise, it depends on the storage. It can stay in the freezer for 2 months or in the refrigerator for up to 5 days.

How do you store caramel cake?

Store your no bake cheesecake in the freezer for up to 2 months or in the refrigerator for up to 5 days.

What goes with salted caramel cheesecake?

This creamy icy vegan no bake cheesecake is delicious without anything but as it is sweet already then something sour would go with it perfectly.

Such as passion fruit or berries like raspberries, blackcurrants, or any other berries you prefer.

Ingredients

Cashews – The main ingredient. Can be replaced with tofu but it might have a slightly different taste.

Dates – I prefer Medjool tastes as they are more caramelly and softer and make a perfect homemade caramel sauce.

Coconut milk – It would be better not to replace it as it adds more creaminess. If you can’t consume coconut milk, use any other milk but in fewer quantities. Add step by step until the preferred consistency is reached.

Vanilla – Use vanilla extract or vanilla pod.

Almonds – Use whole almonds or almond flour. Any other nuts such as macadamia or walnuts work as well.

Himalayan salt – Or use sea salt or any other healthy salt.

Step by step instructions

Step 1. Soak cashews for at least 6 hours. Or boil for 15 minutes.

Step 2. For the crust, blend almonds and some dates. It needs to stick together. Add more dates if needed.

Step 3. Pour the crust into the cake form and flatten with fingers.

Step 4. Blend cashews into a cream with ¼ cup of water.

Step 5. Add dates and a bit of coconut milk. (add more coconut milk if needed)

Step 6. Add vanilla, lemon juice, salt and blend until creamy.

Step 7. Pour the cheesecake mixture onto the crust and place in the freezer for at least 4 hours.

Step 8. Take out about 30min before serving. If you wait less, it tastes like an ice cream cake.

Recipe tips & optional add-ins

Tips:

– If you forget to soak the cashews, just boil them for 15 minutes and they will be ready for processing.

– If your dates are too thick or your blender isn’t powerful enough, soak them in hot water for at least 15 minutes.

Add-ins:

– Berries, fruit: Passion fruit, raspberries, blackcurrants, blackberries, etc

– Dark chocolate: Melt the chocolate and pour on top or garnish with grated chocolate

– Nuts: Top with almond flakes, crushed walnuts, pecans, or any other nuts