A lot of you know creating raw cheesecakes is one of my greatest pleasures.
Creating these cakes seriously gives me life! And improves my mood times a million =)
I consider cheesecake blending/testing my emotional equivalent to coconut oil as fix-all to skin problems. That’s a big statement, I know!
My coconut butter and oil, cashews, dates, nuts, citrus juices, and vanilla extract are prized commodities. Arm me with these ingredients and a moderately sweet, indulgently textured, perfectly tangy, interestingly flavored dessert will appear after a few minutes of whirling in the Vitamix.
Mother’s Day was my inspiration for this particular cake which beyond impressed my Mom and Grandma. I was also proud of this creation the moment I
ate several tablespoons of batter straight from the blender took the first bite.
Anywayyyy, I am a little embarrassed that it has taken me so long to figure out the magical ingredient to get that oh-so-perfect classic cheesecake texture in a raw vegan version: CACAO BUTTER.
This means no more melting cheesecake! This beauty stays nice and firm at room temperature just like the cream cheese version, which has been a struggle up into this point. The taste is incredibly similar and I can relax and no longer worry about the constant fridge to freezer action to ensure the proper consistency. Actually, when. using cacao butter, there’s no need to freeze at all =)
This Salted Caramel Macadamia version is super indulgent and crazy delicious, so find an excuse to make cheesecake ASAP.
Feel free to swap out the macadamias for another nut (or skip) and experiment with the amount of caramel.
Also, be prepared to be your guests’ new favorite person, or feel free to hoard this Queen of Cheesecakes to yourself 😉
Raw Salted Caramel Macadamia Cheesecake
Graham Cracker Crust (makes extra!)
1 1/2 c rolled oats
1 c unsweetened coconut flakes
1/2 c macadamia nuts or cashews
8 large Medjool dates (or 1 c dried dates), soaked and drained
1/8 tsp sea salt
In a high-speed blender, blend the oats and coconut to nearly a flour. Add everything else but the dates and blend. The mixture should look like sand. Add the dates and blend until a dry “dough” is formed. It should stick together without being wet. Add 1-2 tsp water if necessary.
Press half the mixture into a parchment lined 6 inch springform pan or tart pan. Refrigerate while making the filling.
Salted Caramel Filling
1 3/4 c cashew pieces* (soak 8 hours for best results)
1/4 tsp pink sea salt
1/2 c melted cacao butter (cannot substitute)
1 1/2 tbsp maple syrup or coconut nectar
2/3-3/4 c soaked dates (start with 6 large dates and add more for a sweeter filling)
2 tsp maca powder
1 tsp vanilla extract
1/4 c fresh orange juice
1/4 c soaking liquid from dates (if needed)
Optional: heaping tablespoon cashew butter or tahini
For layering and topping: 3/4 c chopped macadamias, coarse sea salt flakes
Caramel: 2 tbsp coconut nectar or maple syrup, 1 tbsp melted coconut butter, 1 tbsp creamy nut butter, 1/4 tsp pink sea salt, all whisked together until smooth.
Blend all the filling ingredients in a high-speed blender (no need to wash after the crust) until smooth and creamy. Pour half the mixture over the crust. Then sprinkle with half the macadamias, flaky salt and dots of caramel. Layer remaining filling, macadamias and caramel. Cover and chill for at least 8 hours before removing from pan and cutting.
*After soaking the cashews you should have a heaping 2 cups.
Note: This post is not sponsored and all thoughts are my own. However, this post does contain Amazon affiliate links that help support my blogging. If you click through and purchase via my affiliate link I will receive a small commission from Amazon. Thank you for your support!