This next post in our Thanksgiving series comes from one of my favorite bloggers, Kristina of spabettie. I am not sure how, but every single time I open my google reader, there always promises to be at least one, if not more, amazing new recipes from spabettie. Every one looking even better than the last. I don’t know how she does it. Kristina’s recipes are always so delicious, healthy and totally approachable, plus you can tell she really has fun creating all of it. This recipe for Salted Caramel Cheesecake is definitely no exception and would make the perfect Thanksgiving dessert instead of all of the sugar and dairy-filled usual suspects. Enjoy.
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I am always honored when asked to appear on another website – especially when asked by someone like Beth – who shares the same ideals, is wonderfully creative, who is a bright spot in my days! I am thrilled to be a part of Beth’s Thanksgiving Series – I so love the holidays.
The dessert I created for Beth is a classic spabettie recipe – free of many ingredients but still insanely delicious! There are three layers and several steps, but this is a straightforward and simple recipe that is a proven crowd-pleaser!
[print_this]salted caramel cheesecake – dairy, egg, oil, soy, gluten and sugar free, vegan, raw
makes one 9 inch cheesecake
raw pecan crust
- 1 cup pecans
- 1 1/2 cups Medjool dates
Line a 9 inch spring-form pan with parchment. In food processor, pulse hazelnuts to a fine crumb. Add dates, process until combined completely. Press into spring-form pan.
salted caramel cream sauce
- 1/2 cup raw cashews
- 3/4 cup water*
- 1 1/2 cups Medjool dates, soaked
- raw sea salt, to taste (Moroccan Atlantic raw coarse sea salt)
*add more water for a more liquid sauce; for this recipe I wanted a thick salted caramel layer
In food processor, combine cashews and water to make a cashew cream. Add dates and raw salt, process to a creamy smooth sauce. Set aside (this will be used as the cheesecake sweetener and the top layer).
cheesecake layer
- 2 cups cashews, soaked several hours
- juice of two lemons
- 1/2 cup salted caramel cream sauce (see recipe above)
- 1/2 cup Irish moss paste (see instructions here)
Process cashews in food processor, add lemon juice and blend until creamy. Add caramel sauce and Irish moss, blending until incorporated and mixture is smooth. Spread in an even layer over crust. Pour / spoon salted caramel cream over cheesecake layer, smooth in an even layer. Place in refrigerator to set. [/print_this]
Thank you, Beth – and thank you all for reading – Happy Holidays!
spabettie focuses on (mostly!) healthy recipes with vibrant fresh foods – choosing clean and organic, while leaving room for indulgence. Kristina enjoys the challenge of making a ‘regular’ recipe vegan and or gluten free, and creating unique recipes from scratch.
Visit Kristina’s blog spabettie
You can also follow Kristina on:
Twitter: @spabettie
Instagram: @spabettie
Facebook: facebook.com/SpabettiePage
Pinterest: @spabettie
23 Responses
Oh, it makes perfect sense that this decadent vegan delight is from Kristina! She has outdone herself once again! I can see folks adding the ingredients for this cheesecake to their shopping lists now. Cheesecake + Salted Caramel = Swoooon and one heavenly Thankgiving! Off to share …
Shirley
thank you, dear Shirley! I have already heard this is part of some holiday plans, and it makes me SO happy! XXO
Hi Beth! You have a beautiful blog!
Kristina, this cheesecake sounds amazing! And it’s healthy?! Score! We can be neighbors if you like… just make sure this pie is in your fridge…like, always. 🙂
thank you, Kate!! yes, we would have fun as neighbors, most definitely! and I DO always have SOME kind of goodie in my freezer, so you’d be a happy neighbor! XXO
I’m very allergic to cashews. Would a blend of macadamias & almonds give a similar texture?
thanks!
hi Margo – it would absolutely work – macadamias give an incredible creamy texture.
This looks so amazing!! I am not a huge fan of normal cheesecake, and this one just looks so much more delicious!! Perfection. Thanks for sharing!!
thank YOU, Alissa – happy to hear you think so, as a non cheesecake fan… 🙂
wait, is it pecans or hazelnuts in the crust? the pecans are listed in the ingredients but the instructions say hazelnuts.
sorry about that – this one had pecans (I was going off my hazelnut crust recipe, mistakenly didn’t change that.)
this crust is pecans – the same amount of hazelnuts would work also.
My oh my – so much delcious-ness. I’m a huge sucker for anything caramel 😉
me too, Lou!! wish I could send some across the world to ya! XO
Kristina’s blog is one of my favorites too. I want to try each and every fabulous recipe. I just LOVE this raw cheesecake and want to take a big bite now:)Beautiful blog, Beth. Nice to find you through Kristina:)
thank you, dear! you know I feel the same way about your creations as well! wish I could walk across the street, knock on your door and bring you some cake! 🙂
[…] Salted Caramel Cheesecake – This bad boy is vegan, gluten-free, and sugar-free – seriously! Regardless, this thing looks as decadent as they come, which makes it perfect for a holiday dessert! […]
Beautifully simple ingredients! I’ve yet to try Irish moss but this may be the one recipe that gets me to finally take the plunge!
[…] Vegan Salted Caramel Cheesecake […]
I’m having trouble finding Irish Moss in stores…and plan on making the recipe for this weekend (so no time to order online). Will xanthan gum work as a substitute? If so – how much should be used instead of the irish moss paste? Thank you!
Hi,
Is there a substitute for Irish moss paste? Or is it okay to leave out?
Can’t wait to make this!
Thanks!
Just sat down to make this recipe and noticed the irish moss… I’m notorious for buying a unique ingredient and either never making the dish or using it once and never again. I wanted to make this for a dinner party tomorrow. Wish someone would post an answer about a substitute that might be in my pantry already. 🙂
My answer. Should have googled it first. 🙂
http://nouveauraw.com/special-raw-ingredients/substitute-for-irish-moss-kelp-noodle-paste/
Irish Moss unfortunately is a carrageenan which can aggravate inflammation in the stomach (as advised by a few doctors now) something I suffer from – is there a suitable substitute to use instead?
Sorry just saw previous answer…cannot use kelp either. Shame – recipe sounded so scrumptious!