RECIPES

Salted Caramel Cheesecake

March 19, 2020

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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Have you noticed that salted caramel is everywhere these days? In sweet and savory foods, on fine-dining menus and even in your favorite fancy coffee? Well, if you haven’t tried it yet, get ready for your next flavor addiction. This no-bake cheesecake makes it easy to indulge; you can thank us later.

Active time: 30 minutes

Total time: 4 hours, including freezing time

4 ½ cups raw cashews, soaked in water for 30 minutes

½ cup lemon juice

1 cup agave syrup

¾ teaspoon sea salt

1 tablespoon vanilla extract

1 ¼ cups melted coconut oil

1 Raw Nut Pie Crust (page xxx)

1 cup Caramel Drizzle (page xxx)

  1. Prepare the Raw Nut Pie Crust and freeze in a 9-inch springform pan.
  2. In a heavy-duty blender, blend cashews, lemon juice, agave, salt and vanilla until smooth, about 3 minutes. Add the coconut oil and blend again, scraping down the sides of the blender as necessary.
  3. Pour the cheesecake mixture into the frozen Raw Nut Pie Crust and smooth to even the surface. Freeze until firm, about 3 hours.
  4. Spoon Caramel Drizzle over the frozen cheesecake and cut into 1-inch slices for serving. The servings are dainty because this cheesecake is super rich and filling!

Makes 12 servings

Note: Soak the cashews to make it easier to blend them smoothly. We soak ours for about 30 minutes.

www.kellychilds.com | Kelly Childs

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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This podcast is a space for honest reflections, deep conversations, and transformative insights on wellness, healing, and personal growth. I’ll be sharing my own journey while connecting with inspiring guests who offer wisdom on living with intention, purpose, and joy.

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Meet Kelly Childs
Visionary. Entrepreneur. Plant-Based Pioneer.

I’m Kelly Childs—a lover of life, advocate for holistic wellness, and proud co-founder of Kelly’s Bake Shoppe. For over a decade, I’ve built a life rooted in mindfulness, personal growth, and creating spaces where others can thrive. From opening Canada’s first award-winning plant-based bakery with my daughter Erinn to championing healing through detoxing, mindfulness, and nature, I’m dedicated to inspiring and supporting your journey. Through this platform, I hope to help you nurture your body and mind, embrace your truth, and rediscover the joy of living naturally.

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