Caramel Cheesecake with a nutty pecan crust topped with a creamy cheesecake layer and mousse like chocolate date caramel is the perfect guilt free fall dessert. Vegan, Paleo, Gluten-Free, Raw and Refined Sugar Free. Dessert doesn’t get any better than this! Caramel cheesecake might just be my new favorite dessert. If you know me at all you know I’m all about the savory flavors. Desserts don’t usually tempt me (unless we’re talking about my vegan paleo caramel turtles) and now this caramel cheesecake.
I used to love a good cheesecake (it might be because the main component is savory cream cheese), but since switching to a dairy free diet, I’m all about the vegan cheesecakes (think vegan pumpkin cheesecake or vegan NY cheesecake) nowadays.
There’s one problem with making a vegan cheesecake though –> properly processing the raw cashews to make the filling super uber creamy and dreamy. Food processor = slightly somewhat gritty texture.
And that’s where my new favorite blender – the Wolf Gourmet Blender, comes in. The team over at Wolf Gourmet were kind enough to send me a blender to test out, as well as to host a giveaway for one free blender for a lucky reader.
Now I’ve been through all sorts of blenders over the years, but I have always dreamed of a more official, legitimate and high powered commercial style blender.
A powerful machine is what I’ve always wanted. After 5 years of almost non stop travel, D and I have made the decision to finally settle down in Philadelphia next year, so I’ve had my eye on some new kitchen equipment for a while now.
No regular blender will do. I need something magnificent, something that can easily make super creamy vegan cheesecakes, something just like the Wolf Gourmet Blender.
I was super excited to test out this blender and knew right away that a vegan caramel cheesecake would really put this blender to the test.
The crust can be easily pulsed in the food processor – we’re just talking pecans and dates here, and you want it in a crumb like sticky texture – see picture below.
In order for the blender to pass my test with flying colors the cheesecake would have to be super smooth. You should not even be able to guess that a caramel cheesecake has a nut base. It should just melt in your mouth.
And how did the Wolf Gourmet Blender do?
Amazingly well, I must say. The raw soaked and drained cashews were added to the blender along with maple syrup, coconut milk, coconut oil, and almond butter.
Then the mixture was pureed on manual, first on low then on high speed. I kept the blender going for a few minutes, 3-5 just to see how creamy the nuts would get.
It’s safe to say the pictures speak for themselves. No whole nuts or nut bits in sight.
I put the blender to the test a second time, by making a date caramel, made with only dates and coconut milk. Could the Wolf Gourmet turn these two ingredients into a velvetty caramel like sauce?
Just look at that consistency.
So beautiful, right?
Now I have made vegan cheesecakes in the food processor for years, and while it can be done, the consistency is never quite right. The truth is you need a full on powerful blender for that perfect dreamy creamy consistency.
Luckily the Wolf Gourmet blender happens to also be perfect for making dips, sauces, nut milks, creamy soups, etc, so it’s not just a cheesecake making machine.
Overall I have nothing but positive things to say about the Wolf Gourmet Blender. The stainless steel base has a gorgeous design, it fits right in on the kitchen counter and it can make the toughest ingredients super creamy. I’ve got no complaints. Yes the blender does have a hefty price tag (retailing at $599.95) but as I’ve learned over the years, it always worth it to invest in a high quality product that lasts for years and does the job. This is not a substitute for a $50 blender, this is the blender of your dreams that can blend just about anything, so if that’s what you’re looking for this is it right here.
And with this blender you can make this super creamy vegan caramel cheesecake topped with a layer of date caramel and then chocolate date caramel.
My mom pretty much told me this was the best dessert she’s ever had. And I agree. It’s nothing short of magical. I hate to brag but this caramel cheesecake is pretty much the bomb. If you’re obsessed with salt as I am, you’ll want to sprinkle it with some coarse sea salt – entirely optional (but actually just plain mandatory).
Additional sprinkling of pecans needed only for decoration. Let this caramel cheesecake set (and live) in the freezer and freeze individual portions for a quick sweet treat that is easily accessible. The various multiple layers from nutty pecans goodness, to super creamy cheesecake layer on to the lighter mousse like date caramel and with the finishing touch of chocolate – everything here is simply divine.
Best part of all ? This caramel cheesecake is sweetened only with maple syrup and dates – no white sugar needed. A dessert that will fit everyone’s tastes!
To make this at home yourself with your very own Wolf Gourmet Blender please enter the giveaway below (or if you can’t wait that long look for it in at a Sur La Table retailer near you)
Serves 1 slice
Caramel Cheesecake with a nutty pecan crust topped with a creamy cheesecake layer and mousse like chocolate date caramel is the perfect guilt free fall dessert. Vegan, Paleo, Gluten-Free, Raw and Refined Sugar Free. Dessert doesn't get any better than this!
20 minPrep Time
20 minTotal Time
- 1 and 1/2 cup pecans
- 12 dates
- "!for the filling"
- 2 cup raw cashews, soaked in boiling water for 2 hours, rinsed and drained
- 1/4 cup + 2 tablespoons maple syrup
- 1/2 cup full fat coconut milk
- 1/4 cup almond butter
- 1/4 cup melted coccnut oil
- "!for the caramel topping:"
- 1 cup pitted dates (about 20)
- 1/2 - 3/4 cup coconut milk
- 1 teaspoon cacao powder
- In a food processor pulse the pecans and 12 dates until crumb like sticky texture forms.
- Pat the mixture into the bottom of a spring form pan.
- In a high powered blender combine cashews, maple syrup, coconut milk, coconut oil and almond butter until smooth (3-5 minutes).
- Top the pecan crust with the cheesecake mixture.
- In the blender combine 1 cup dates and 1/2-3/4 cup coconut milk. Blend until completely creamy and smooth adding more coconut milk as needed.
- Top the cheesecake with half of the date caramel, using a spoon to swirl it on top.
- Mix a bit of the remaining date caramel with cacao powder for a more chocolate like caramel topping. Dilute with a bit of coconut milk as needed to thin it out. Swirl on top of cheesecake.
- Reserve remaining date caramel for eating with the cheesecake.
- Freeze for 2-4 hours, and serve with a sprinkling of coarse sea salt (optional).
**Wolf Gourmet provided me with the blender to review but as always all opinions express here are my own**