Caramel Cheesecake Bars

Luscious and decadent, these no bake caramel cheesecake bars are definitely a treat you will want to sink your teeth into. This lush recipe is super easy to make and the combination of tangy notes and velvety cashew filling in each bite is simply irresistible.

These bars are the perfect, delicious, creamy bites light and fresh with flavours of vanilla and lemon and topped with the gooey texture of caramel - a dessert that’s a real showstopper,

This recipe can be made in a springform pan as one larger cake or smaller mini cheesecakes, or even doubled for a taller cake. Lots of options with these little caramel beauties!

Course Dessert, Snack

Ingredients

Base

• 1 cup almonds, or walnuts or a mix of nuts
• 1 cup dates, soaked at least 30 minutes and drained
• 1 cup desiccated coconut
• 1 teaspoon vanilla extract

Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 cup coconut milk or cream
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1-2 lemons, juice and zest (depending on how lemon-ey you prefer)

Caramel Topping

• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup coconut milk or cream, full fat
• 1/2 cup honey, maple syrup or brown rice syrup
• 1 teaspoon vanilla extract
• pinch salt

Instructions

Base

• Line the base of a 8 x 8 inch springform cake tin with baking paper and grease the edges with a little coconut oil so the paper sticks.

  Place almonds in a food processor and process until broken down and crumbly. Add dates, coconut and vanilla extract and continue to process until well combined into a sticky dough. Leave it a little chunky to add texture.

  Scoop mixture out into your springform pan and using the back of a spoon press it down into a neat flat layer. Place into the freezer to set.

Cashew Filling

• Rinse out the food processor.

  Place all filling ingredients into the food processor and whizz until smooth and creamy which will take around 5 minutes.

  Take the base out of the freezer and pour the cashew filling onto the crust, spread out with a spoon then gently tap to flatten and remove any air bubbles

Caramel Topping

• Combine all the caramel topping ingredients in the food processor and process until smooth and creamy. You can adjust the consistency by adding more coconut milk if it is too thick to pour easily.

  When you are ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Drizzle the salted caramel sauce on top and use a spatula to completely cover the top and push a little bit over the edges.

  Decorate the cheesecake with sprinkles of sea salt .

Notes

You may only need about 1/2 to 3/4 of the salted caramel sauce, so save the rest for a future indulgence. Store any extra in an air-tight container in the fridge.

Remove the cheesecake from the springform pan while it's still frozen to prevent the sides from sticking to the pan. I also recommend pouring the caramel topping while it's still frozen,as the cheesecake will be firm while spreading the sauce. Then, thaw the drizzled cheesecake on a cake stand.

Once the cheesecake is thawed, it's best to keep refrigerated until serving. The cake will stay firm in a cool room, but remember that coconut oil liquifies at 76 degrees. So if it's hot where you are serving this, the cheesecake could definitely go soft faster.

As an example, I removed this cake from the freezer at Christmas lunch and had it on a serving table for 2 hours no problem. But each person's home/location may be different.

 

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites