Recipe: Basic Raw Salted Caramel Cheesecake

This is a really simple recipe for a raw cheesecake. It has a slight salted caramel taste but the best thing about this recipe is that you can add any toppings/flavours you want. I added banana and a sprinkle of cacao to mine for a little banoffee hint or you could add frozen fruits or a variety of other options… 


Ingredients – base:

  • 1 and a half cups of soaked cashews
  • Half a cup of Biona caramel agave syrup (you can use any agave)
  • 2 tablespoons of coconut oil
  • Half a cup of pitted dates
  • Generous pinch of rock salt

Ingredients – topping:

  • Half a pack of silken tofu
  • Half a cup of dairy free milk
  • 1 cup of soaked cashews
  • 1/4 of a cup of caramel agave
  • 2 tablespoons of coconut oil


  1. Blend the base ingredients to a paste.
  2. Spread evenly into your dish, press flat and place in freezer to harden.
  3. Blend the topping ingredients to a smoother paste. I suggest you taste as you blend in case you want to add more sweetener.
  4. Pour over your base and place back into the freezer for at least 20 minutes before serving.

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