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Chocolate Caramel Cheeseake

Treats

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake
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Raw, plant-based deliciousness – this Chocolate and Caramel Cheesecake is a serious crowd-pleaser. With a chewy chocolate base, natural caramel sweetness, and a decadent chocolate cheesecake filling, this dessert is a textural delight that ticks all of our boxes.
A good quality, high-speed blender is essential to achieving a nice creamy consistency. A decent amount of power is required to process the crunchier ingredients like the dates and nuts that make up the base. If you’d prefer to have some chunks remaining in the base, simply use the ‘pulse’ setting on your blender. Enjoy!
Prep Time: 20 minutes
Freezing Time: 5 hours
Author: Hannah Singleton @healthyluxe

Ingredients

Base

  • 1/3 cup Macadamias or cashews
  • 1/3 cup Buckinis
  • 1/3 cup Desiccated Coconut
  • 2 tbsp Cacao Powder
  • 4 Medjool Dates
  • 1/2 tbsp Coconut Oil

Thin Caramel layer

  • 1/3 cup Cashews
  • 1/4 cup Coconut Yogurt
  • 5 Medjool Dates
  • 1/2 tbsp Tahini
  • 1/2 tbsp Mesquite optional
  • 1/2 cup Coconut Milk
  • a pinch Salt

Chocolate Layer

  • 1 1/2 cups Cashews
  • 3/4 cup Coconut Yogurt
  • 1 1/2 tbsp Coconut Oil
  • 1/4 cup Cacao Powder
  • 2 tbsp Cacao Butter melted
  • 2 1/2 tbsp Coconut Nectar
  • 2 tbsp Filtered Water
  • 2 tsp Vanilla Bean Powder
  • 1/4 tsp Himalayan Salt

Instructions

  • For the base, combine all ingredients in a high power blender and blend until smooth.
  • Press into the base of a greased and lined square spring form cake tin and set aside while you make the caramel layer.
  • Combine all ingredients for the caramel in a high-power blender and blend until smooth. *
  • Spoon on top of the base and place in freezer while you make the chocolate layer. 
  • Combine all ingredients for the chocolate layer in a high power blender, blend until smooth and creamy. This takes a few minutes. 
  • Spoon chocolate filling on top of the caramel and swirl the reserved caramel blend on top. 
  • Place in the freezer for 4-5 hours or overnight to set. Allow to thaw before serving and drizzle with melted chocolate (optional). 

Notes

Reserve some caramel to swirl on top of the cake.

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