Pecan Caramel Cheesecake

Pecan Caramel Cheesecake

This Pecan and Salted Caramel Cheesecake will have you drooling 🤤. It’s dairy, gluten and refined sugar free! The perfect weekend treat to share with the family….or not 😂



  • 150ml coconut milk or cream
  • 1 Tbsp coconut sugar
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea salt


  • 1 cup pecans
  • 1 tsp Blue Coconut Coconut Oil
  • 1 Tbsp maple syrup
  • 2 pinches sea salt


  • 1/2 cup almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup walnuts
  • Pinch of sea salt
  • 1/4 cup dates, pitted
  • 3 Tbsp Blue Coconut Coconut Oil
  • 1/2 tsp vanilla extract


  • 2 cups cashew nuts, soaked overnight in water
  • 1/8 cup maple syrup
  • 1/3 cup Blue Coconut Coconut Oil
  • 3/4 cup coconut milk
  • 1/4 cup water
  • 1 tsp vanilla extract


  1. To make the caramel, place all ingredients into a pot on medium heat. Bring to the boil stirring constantly. Reduce to a gentle boil and stir regularly until the sauce reduces down and thickens, this should take about 15-20 minutes.

  2. Pre-heat the oven to 160 degrees.

  3. To make the maple pecans, place the pecans on an oven tray and mix in the coconut oil, maple syrup and salt. Bake for 15 minutes. Flip pecans halfway through cooking to evenly crisp.

  4. To make the base, blend the almonds, sunflower seeds, walnuts, and salt. Add the rest of the base ingredients and pulse to combine. Press the mixture into a lined cake tin and set aside.

  5. To make the cheesecake layer, drain and rinse the cashew nuts, place cashews with all other ingredients into a blender or food processor and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using, the longer you blend it the smoother it will become.

  6. Pour the cheesecake mixture over the base. Top with the caramel sauce and use a blunt knife to marble it through. Top with the maple pecans then place in the freezer to set for 2 hours or the fridge for 4 hours.

    Serves 8-12


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