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)
- Prepare the Raw Nut Pie Crust and freeze in a 9-inch springform pan.
- 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.
- Pour the cheesecake mixture into the frozen Raw Nut Pie Crust and smooth to even the surface. Freeze until firm, about 3 hours.
- 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.
