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Not Quite Caramel Cheesecake – Nut Free

44 comments

not quite caramel cheesecake (1 of 1)

2015.

Patience.

Compassion.

Love.

This year I decided to forgo the usual resolutions; get organised, eat better, get fit. The ones I never stick to and that I suspect I make to please somebody else. Or perhaps I just feel it is what I should say.

This year I changed my angle.

First up:

Patience.

So often, I think I just need to step back and take an extra minute. Especially with my capable, independent little Lulu. Sometimes I need to pause to admire her pictures, hear her stories, watch her performance or simply to tell her how exquisite she is. There are other areas too, other relationships that would benefit from me just taking an extra moment.

Perhaps this rolls straight into compassion. There are times when I am short tempered or merely feel a rush of irritation over something small and petty. The moments when I need to look at the bigger picture. To remember that we all have our battles and that we all come from a different place and deal with our load our own way. The moments when I want to remember that the act of kindness and compassion is much more valuable than sharp words or agitated thoughts.

And lastly, love. In my mind, this is where happiness and all great things begin.

Beyond myself, I wish you an amazing year, full of excitement and joy and many delicious things. I’ve got a good vibe about 2015 and I hope it treats you well.


 Not Quite Caramel Cheesecake

the base

  • 2 cups desiccated coconut
  • 10 medjool dates
  • pinch of salt

the top

  • 1 cup coconut cream
  • 10 medjool dates, seeds removed
  • 4 tablespoons coconut oil
  • 1 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Line a 20cm square cake tin with baking paper overhanging the sides for easy removal.
  2. Place the base ingredients into your processor and blend at high speed until the mixture resembles a fine sticky crumb. Press the mixture into the base of your prepared tin and set aside.
  3. Place the top ingredients into your processor and blend at high speed until the mixture is smooth and well combined. Pour the mixture over your cake and place in the fridge or freezer to set and store.
  4. Eat and enjoy.

notes –

  • Depending on the speed of your processor you may need to add 1 tablespoon of coconut cream to the base to help it come together.
  • I served ours drizzled with melted dark chocolate.
  • Once sliced, I prefer to store and serve this from the freezer but others prefer it from the fridge. Either way I hope you enjoy it.
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Not Quite Caramel Cheesecake
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44 comments

Christina @ Hair Romance January 5, 2015 - 1:10 pm

Oh yum! This looks delish x

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Bianca Slade January 10, 2015 - 6:52 am

Thank you. I hope you enjoy it.

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Trina January 5, 2015 - 8:13 pm

What part is the carmel part?

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Linda January 5, 2015 - 8:33 pm

The dates give a caramelly flavour.

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Bianca Slade January 10, 2015 - 6:53 am

Both the base and top have a caramel flavour, stronger in the top.

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kristie January 7, 2015 - 4:07 pm

This looks so delicious!

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Bianca Slade January 10, 2015 - 6:56 am

Thank you. x

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Jen Britton January 8, 2015 - 8:37 am

Looks like a great recipe but your story as always is like no other. You write straight from the heart and I almost feel as though you are writing for me. Thank you.

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Bianca Slade January 10, 2015 - 7:02 am

Thank you Jen, tat is lovely to hear. I really appreciate you taking the time to write. I hope you enjoy the recipe.

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Fiona Trott January 8, 2015 - 7:02 pm

Hi Bianca. I just wanted to let you know that I made your gorgeous Caramel Cheesecake Nut free for my family yesterday. It is beautiful and a HUGE hit with everyone!! Thank you so much for creating a cheesecake that my little boy, who suffers from mulitple food allergies, was able to eat. He was so excited to be able to eat his first EVER slice of cheesecake! I served it with freshly picked berries for breakfast and it was inhaled! Thanks again for all you do xx Fi

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Bianca Slade January 10, 2015 - 7:07 am

Thank you so much Fi! I love this pic and I really appreciate the feedback. I am rapt to hear that your little man enjoyed it, I hope you find some recipes on the site that suit your family, if I can help with that at al feel free to send me a PM. Thanks again, Bianca

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Andrea G January 10, 2015 - 3:18 pm

Hi Bianca!!
Just made your gorgeous caramel nut free cheesecake-yummy!!

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Bianca Slade January 17, 2015 - 7:08 am

Hi Andrea, thank you so much! I really appreciate the feedback and I am glad you are enjoying the simply things I share. I don’t have calorie counts sorry. Be sure to keep me posted on how you are going with the recipes.

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Andrea April 22, 2015 - 4:22 pm

If you cut it into 12 slices, it works out to 242 Calories per slice. You can work it out on the myfitnesspal recipes function 🙂

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Blazing Blogs January 15, 2015 - 5:16 pm

[…] Tim Tams Caramel Cheesecake – Nut Free […]

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B January 18, 2015 - 5:57 pm

This was delicious, thank you! And finally a paleo dessert recipe I can make for my best friend (she’s allergic to nuts).
I actually added a tablespoon of cacao to the base and put them in muffin tins to make a batch of mini cheesecakes.

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Bianca Slade January 24, 2015 - 9:26 am

YUM!!!! Thank YOU. I love the changes and I am glad the recipe was enjoyed. Be sure to let me know how you go with anything else that you try. x

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Heather January 26, 2015 - 2:18 pm

This was delicious! I made it for the family and they couldn’t get enough of it – will definitely be making this again!! Thank you Bianca. X

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Bianca Slade January 31, 2015 - 9:18 am

That is great to hear!! Thank you for the feedback .xxx

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Kat January 31, 2015 - 6:46 pm

This was absolutely delicious Bianca. I made it for my husbands Birthday, he also loved it. The only thing was my tin was 19cm and after making the filling , I realised it was not going to be very high, so I quickly scraped out base and put it into 3 small spring form tins.
Will I make it again?……..oh Yeah!

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Bianca Slade February 7, 2015 - 8:15 am

Fabulous!!! Thank YOU!!!!

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suzi February 15, 2015 - 4:50 pm

i made this one today for dessert tonite. have to say THANK YOU !! was divine ! i used 2 tiny springform pans (4/12 ” each) and next time i will spilt into three. made raw chocolate ganache to douse each slice with and sprinkled with gourmet salt as you suggested. really really good!! still have my other little one to share tomorrow! you’re the best Bianca. happy valentines day!!

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Bianca Slade February 21, 2015 - 9:18 am

Oh thank YOU so much!!!! I am glad you enjoyed it. I really appreciate the feedback. Be sure to let me know how you go with anything else that you try. x

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Tina Nutter April 3, 2015 - 5:19 pm

My Husband & I enjoyed a lovely candlelit dinner at home for Valentine’s Day 🙂 I used a heart-shaped cake tin & made your Caramel Cheesecake for dessert. It was so delicious, we both had seconds!

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Bianca Slade April 7, 2015 - 2:03 pm

Love it!! Thank YOU!!! i have some more nut free cheesecakes coming up, I would love to know what you think of them. x

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Tina Nutter April 12, 2015 - 12:38 pm

And I would love to try them! Xox

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Emma May 10, 2015 - 10:42 am

anything I can swap the coconut cream for?

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Bianca Slade May 10, 2015 - 3:30 pm

I have only made it this way sorry. You could try regular cream?

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Talia October 4, 2015 - 11:56 am

Hi Bianca, I love your recipes and want to make this one today.
Do you have a suggestion for a base to use that has nuts? (Usually people ask the opposite, but I love your bases with macadamias etc!). Thanks, Talia

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Bianca Slade October 12, 2015 - 9:23 am

Hi Talia, thank you! Any of the bases you like will work, maybe the one with the raspberry cheesecake?

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Andrea December 19, 2015 - 9:03 pm

Hi Bianca, I have just made this with the choc base from the raspberry cheesecake and used macadamias as the nuts. Will let you know how it turns out tomorrow!
It took me longer to pick a recipe to make than to actually make this – I love love love how quick and easy your recipies are, I def need to invest in your books. Thank you, Andrea

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Bianca Slade December 24, 2015 - 10:32 am

Thank YOU so much!!! I hope you enjoyed it. xx

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Cass October 19, 2015 - 8:54 am

Hi Blanca, do you think this could be stored in the freezer in portions? Thanks

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Bianca Slade October 31, 2015 - 3:10 pm

Sure can!! I hope you enjoy it. x

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Cass October 21, 2015 - 12:08 pm

Help! The topping curdled on me 🙁 did I blend too long?

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Bianca Slade October 31, 2015 - 3:34 pm

Oh no!! I have not had that happen or heard of it happening so I am not much help sorry! Perhaps due to over blending, is that what you think has happened? I hope you were able to save it…

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Holly Murray November 22, 2015 - 7:14 pm

I made this last week for friends, topped with fresh strawberries. So good!

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VictorMartino January 22, 2016 - 12:40 am

I don’t get it. It doesn’t seem like enough ingredients to make a cheesecake. Is it a single portion?

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Bianca Slade January 23, 2016 - 1:45 pm

no it is made in an 18cm springform pan.

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Yuka Le February 28, 2016 - 11:33 pm

Sorry if this was already discussed, but what can I replace dates with for both the base and the top?

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Bianca Slade March 15, 2016 - 1:31 pm

I have only made it this way sorry. x

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Fran March 8, 2016 - 12:54 pm

Does it matter that my coconut oil is melted?

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Bianca Slade March 15, 2016 - 1:45 pm

I think it will be ok as long as it isn’t heated.

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Fran March 15, 2016 - 4:27 pm

Thanks.

Reply

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