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Salted Caramel Cheesecake (vegan, gluten and sugar free)


Cheesecake is one of Bennett’s favorite desserts. Since I am trying to limit the eggs I eat I wanted to create a vegan style cheesecake. Using cashews in this recipe you would be very impressed to see how they can taste so differently. In addition the best thing about this dessert is the dates have so much sugar on their own that there is no need for any added sugars.

From our kitchen to yours, Dana


For the crust
1 cup pecans
1 ½ cups Medjool dates

For the caramel cream sauce
½  cup raw cashews
¾ cup water
1½ cups Medjool dates, soaked
Raw sea salt, to taste (Moroccan Atlantic raw coarse sea salt)

For cheesecake layer
2 cups cashews, soaked several hours
juice of two lemons
½ cup salted caramel cream sauce (see recipe below)
½ cup Irish moss paste

For Irish moss paste (makes ½ cup)
¼ cup Irish moss
Thoroughly clean/rinse Irish moss, removing sand, other debris
Place in bowl (large enough to accommodate moss doubling in size), add water to soak (enough water to cover moss)
Set aside for several hours/overnight, moss will double in size, absorb some of the water
Transfer moss to high speed blender, blend until smooth paste forms (adding water by the tablespoon as needed to thin)

For cheesecake layer
2 cups cashews, soaked several hours
Juice of two lemons
½ cup salted caramel cream sauce (see recipe above)
½ cup Irish moss paste  (see reciepe above)


For the crust
Line a 9 inch spring-form pan with parchment paper
In food processor, pulse peacans to a fine crumb
Add dates, process until combined completely
Press into spring-form pan.

For the caramel cream sauce
In food processor, combine cashews and water to make a cashew cream
Add dates and raw salt, process to a creamy smooth sauce
Set aside (this will be used as the cheesecake sweetener and the top layer)

For cheesecake layer
Process cashews in food processor, add lemon juice and blend until creamy
Add caramel sauce and Irish moss, blending until incorporated and mixture is smooth
Spread in an even layer over crust
Pour/spoon salted caramel cream over cheesecake layer, smooth in an even layer
Place in refrigerator to set


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