Avocado Pesto

Socials

Home » Caramel Cheesecake {Clean Eating, Paleo, Vegan} & Giveaway!

Caramel Cheesecake {Clean Eating, Paleo, Vegan} & Giveaway!

Last Updated on By 164 Comments

Print Recipe Jump to Recipe

Thank you to Wolf Gourmet for being a proud sponsor of this post

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 on marble slab 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.

wolf gourmet blender on the kitchen counter

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.

the crust for the caramel cheesecake in the food processor

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.

Ingredients for the raw caramel cheesecake recipe

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.

photos of the step by step blending process for the caramel cheesecake

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?

date caramel being blended in the blender

YES!

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.

whole caramel cheesecake with a drizzle of date caramel on top

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).

Slices of caramel cheesecake on a marble slab

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)

a Rafflecopter giveaway

 

side view of a slice of caramel cheesecake

4.34 from 6 votes
Caramel Cheesecake with a nutty pecan crust topped with 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!
Print
Caramel Cheesecake {Clean Eating, Paleo, Vegan} & Giveaway!
Prep Time
20 mins
Total Time
20 mins
 
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!
Course: Dessert
Cuisine: Vegan
Servings: 12 slices
Calories: 366 kcal
Author: Vicky BERMAN
Ingredients
For the Crust:
  • 1.5 cup pecans
  • 12 dates
For the Filling
  • 2 cups 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
Instructions
  1. In a food processor pulse the pecans and 12 dates until crumb like sticky texture forms.
  2. Pat the mixture into the bottom of a spring form pan.
  3. In a high powered blender combine cashews, maple syrup, coconut milk, coconut oil and almond butter until smooth (3-5 minutes).
  4. Top the pecan crust with the cheesecake mixture.
  5. 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.
  6. Top the cheesecake with half of the date caramel, using a spoon to swirl it on top.
  7. 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.
  8. Reserve remaining date caramel for eating with the cheesecake.
  9. Freeze for 2-4 hours, and serve with a sprinkling of coarse sea salt (optional).
Nutrition Facts
Caramel Cheesecake {Clean Eating, Paleo, Vegan} & Giveaway!
Amount Per Serving (500 g)
Calories 366 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Sodium 5mg0%
Potassium 398mg11%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 18g20%
Protein 6g12%
Vitamin A 25IU1%
Vitamin C 0.3mg0%
Calcium 54mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

**Wolf Gourmet provided me with the blender to review but as always all opinions express here are my own**

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

Comments

  2. Natalia M says

    Definitely a tough question.. but traditional, snickers, or pumpkin are all up there. Yes I’m one of those people that can only have one option, otherwise I can’t pick! Can’t wait to try this one, I’m sure your mom is right too! I love caramel and pecans on cheese cake too.

    Reply

  17. Amber G says

    My all time favortiei is just orginal to be honest., but my other favorites are strawberry and turtle cheesecake.

    Reply

  19. Aimee Brimmer says

    I love any kind of cheesecake, but seasonally, I love lemon in the spring and summer and maybe pumpkin for the fall. 🙂

    Reply

  30. elizabeth miller says

    I actually have 2 favorite cheesecake flavors. The first favorite is salted caramel. My second flavor is banana cheesecake.

    Reply

  37. Susan says

    I haven’t had cheesecake since I went gf df. Chocolate chip cheesecake used to be my favorite. For want of a decent blender I have yet to try any of the alternate recipes using soaked cashews. This caramel cheesecake sounds amazing! Thanks for holding a blender raffle! That is definitely key to a creamy texture!

    Reply

  39. Susan P. says

    I like Cherry, Strawberry or Raspberry Cheesecake but after hearing that your mom says it’s the best dessert she’s tasted, I may have to go with your Caramel Cheesecake!

    Reply

  42. Gunner Miller says

    I might seem a grump, but for most foods, the basics stand above the crowds. I like plain cheesecake with a light crust. No odd topping or anything. Just the basics.

    Reply

  54. Kimmy Ripley says

    Mmmm I love love love white chocolate raspberry cheesecake.
    I would be over the moon thrilled to win this. I just got into making smoothies and smoothie bowls and I’m having the time of my life making them and creating them.

    Reply

  64. Kari Wilson says

    This looks amazing!!!! I am definitely going to make this!!! Caramel Cheesecake was one of my favorite desserts before going vegan. I have been searching for the perfect replacement. Plus winning the blender would help too

    Reply

  66. jberry says

    Preferred flavor changes with seasons, not unlike ice cream. Last one I made 2 weeks ago was Pumpkin W/ Cinnamon Chips and Apple Cinnamon Goat Cheese..

    Reply

  81. Jeffrey says

    I made a turtle cheesecake for my wife’s birthday this year and it was very good. I also like chocolate peanut butter!

    Reply

  82. Jill Hanson says

    I like just about any cheesecake, but this recipe sounds amazing, but also very expensive for the ingredients!

    Reply

  83. Austin H. says

    Cherry cheesecake is my favorite, but I love them all. I have never had a caramel one, this recipe sounds excellent.

    Reply

  88. Meghan Malicoat says

    Red Velvet cheesecake is my absolute favorite but there are so many amazing ones to choose from. I did recently try a Nutella flavored cheesecake that was ridiculously good.

    Reply

  90. Annmarie W. says

    I have to admit that I don’t really like cheesecake. But my hubby does! His favorite is just plain ‘ole New York cheesecake!

    Reply

  93. cheryl larimer says

    I love traditional cheesecake with homemade blueberry sauce. I am frequently cooking for our large extended family; one gluten free and one vegan. Finding great tasting recipes that everyone will enjoy can be a challenge. This looks like one that might just be a hit for everyone.

    Reply

  96. Lydia Claire says

    I remember The Cheesecake Factory has this caramel cheesecake that was to die for. It’s been so long since I’ve had it because I’m vegan. But peanut butter & chocolate, tiramisu and strawberry are all winners!

    Reply

  100. Shawna O. says

    I Love Cheesecake! My favorite Cheesecake is White Chocolate Raspberry! Thank you for this Amazing giveaway! I Love making and eating Cheesecake!

    Reply

  115. sarah s says

    I would say that traditional cheesecake is my favorite with a coconut or white chocolate flavored cheesecake a close second.

    Reply

  133. Marie R. Fuller says

    I love my homemade cheesecake. Top with cherries it’s truly awesome. It’s a no sugar. Cheesecake. All of your recipes look so delicious. I’ll give one or two of them a try.

    Reply

  138. MaryElise Chapman says

    I love cheesecake…. have never tried vegan before, but this looks amazing! Thanks for the giveaway too.

    Reply

  150. Samantha says

    I am a huge cheese cake fan! I love original, strawberry, cherry, caramel, chocolate, etc…. lol my all time favorite is original. Idk I guess you can all me loyal but it is the original i fell in love with!

    Reply

  151. Gina M says

    Oh, how can I pick just one? I love so many flavored cheesecake’s, but my favorite is a Pumpkin Cheesecake with Bourbon Spiced Cream that I made from an Emeril recipe I acquired about 15 years ago.

    Reply

  154. amber lee kolb says

    Cheesecake is my favorite dessert so I pretty much like all flavors, but cherry cheesecake is definitely my favorite 🙂

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating




Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).