Dairy-free Caramel Cheesecake Bars (Vegan, Gluten-free, Paleo)
Creamy, no-bake Caramel Cinnamon Cheesecake Bars have a naturally sweet date-walnut crust (with nut-free version), a rich cashew cheesecake (again, with a nut-free version!) filling and beautiful ribbons of caramel throughout. Gluten-free, Vegan and Paleo.
Servings 16 bars
Calories 280kcal
Cost $12
Equipment
- 8×8-inch casserole dish
- high speed blender
Ingredients
Crust Ingredients
- 1 cup packed pitted Medjool dates
- 1 cup raw walnuts or macadamia nuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon quality salt
Cinnamon Cheesecake Filling Ingredients
- 1 1/2 cups raw cashews soaked and drained (or pine nuts, if preferred)
- 1/4 cup fresh lemon juice
- 1/3 cup coconut oil melted
- 2/3 cup coconut milk full-fat
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon quality salt
Caramel Swirl
- 1/3 cup caramel sauce homemade or store bought
- 1/4 teaspoon cinnamon
Instructions
- Line an 8×8-inch casserole dish with parchment paper, leaving enough parchment hanging over two sides to lift the cheesecake out of the dish later.
- Add the dates to a food processor and process until they form small, sticky pieces. Remove the dates and set aside.
- Add the walnuts, cinnamon and sea salt to the food processor and process into a coarse meal. Return the dates to the food processor and process until the mixture forms a sticky, crumbly dough that holds together when pressed between your fingers.
- Press the crust firmly and evenly into the bottom of the prepared casserole dish. Use the bottom of a measuring cup or drinking glass to pack it down firmly. Place the dish in the freezer while you prepare the cheesecake filling.
- Add the soaked and drained cashews, lemon juice, melted coconut oil, coconut milk, maple syrup, vanilla, cinnamon and salt to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the cheesecake filling over the chilled crust and smooth the top.
- Stir the cinnamon into the caramel sauce. Spoon or drizzle the caramel evenly over the cheesecake filling. Run a knife or skewer gently through the caramel and cheesecake filling to create broad swirls. Don't overmix; you want visible ribbons of caramel throughout the top.
- Cover and freeze for at least 5 to 6 hours, or preferably overnight, until completely firm.
- Use the parchment paper to lift the frozen cheesecake from the casserole dish. Allow it to sit at room temperature for about 10 to 15 minutes, just until soft enough to slice easily.
- Using a large, sharp knife, cut the cheesecake into 16 bars. For the cleanest cuts, wipe the knife between slices.
- Store leftover Caramel Cinnamon Cheesecake Bars covered in the freezer. Allow individual bars to soften for several minutes before serving.
Notes
Modified from the original recipe.
Nutrition
Calories: 280kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Sodium: 40mg | Fiber: 2g | Sugar: 17g