Salted Caramel Cheesecake {Vegan, Raw, GF}

Cheesecake & Caramel Lovers Rejoice. 

This is our first recipe to launch with our new brand new, good looking, no added sugar toppings (see here if you're interested) and we couldn't love it more. 

Gooey, creamy, caramel-y with a pinch of salt goodness. 

It's super easy to make and perfect for the warmer months. 

Nutrient wise it is full of protein and healthy fats from the nuts, and obviously the best part it is naturally & responsibly sweetened with just the dates and Lakanto! Let's also not forget it's ticking all the vegan, GF & raw boxes. 

If you make don't forget to tag @lakantoaustralia #responsiblysweet so we can see your creations!



  • 1 cup Medjool Dates 
  • 1 cup Walnuts
  • 2 tbs Lakanto Baking Blend 


  • 4 cups Raw Cashews, soaked overnight, drained and rinsed
  • 1 cup Water
  • 3/4 cup Lakanto Caramel Topping
  • 2/3 cup Coconut Oil, melted
  • 1/2 cup Lemon Juice
  • 2 tsp Vanilla Extract 
  • Pinch of Sea Salt 


  • 1/2 cup Lakanto Caramel Topping 
  • 3 Pinches of Sea Salt Flakes 

    1. Line a 9" springform pan with baking paper and set aside.
    2. Place all base ingredients into a food processor and blitz until well combined. 
    3. Pour the mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.
    4. To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
    5. Pour the cheesecake onto the base and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 5 hours before serving.
    6. When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw.
    7. Pour the caramel topping over the cake and use a spoon or knife to to completely cover the top and push a little bit over the edges. 
    8. Sprinkle sea salt over the top and slice up! 


    If you'd like a date free crust use this recipe below, however please note it will not be a raw or GF cake anymore. 

    • 3/4 cup Rolled Oats
    • 3/4 cup Almonds
    • 1/4 tsp Sea Salt
    • Tbsp Lakanto Baking Blend
    • 4 Tbsp Coconut Oil, melted
    1. Preheat oven to 170 C and line a springform pan with parchment paper. 
    2. Add oats, almonds, sea salt, and Lakanto Baking Blend to a high speed blender and mix on high until a fine meal is achieved.
    3. Add melted coconut oil, starting with 4 Tbsp and adding more if it's too dry. Pulse on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
    4. Transfer mixture to parchment-lined pan and spread evenly to distribute. Then place parchment paper on top and press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
    5. Bake for 15 minutes, then increase heat to 190 C and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool completely before adding filling. 

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