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

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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