Salted Caramel Tahini Cheesecake (Vegan & Gluten-free) – Video

Nadia Cheesecake, dairy free, Desserts, gluten free, Raw, sugar free, Sugar-free, Vegan, Vegetarian, Video 28 Comments

Salted Caramel Tahini Cheesecake

Who can resist salted caramel anything? Especially when it’s full of healthy fats and fibre while being both vegan AND gluten-free! Not to mention it’s in the form of a cheesecake. Are you drooling yet?

This is by far the best ‘raw’ dessert I’ve ever tried. It has just the right amount of sweetness without being over the top, sickly sweet. 

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I’ve said it before and I’ll say it again. Tahini and dates are one of the best flavour combinations EVER! It’s like the Middle Eastern equivalent of peanut butter & jelly. Of course me being biased I think tahini and dates tastes better, but each to their own, right πŸ˜›

To make it super smooth and creamy, I used my powerful Froothie Optimum 9400 blender. Whenever I make a raw dessert I always use my trusted blender to get the perfect results! Sometimes a cheap food processor just doesn’t cut it! 

If you love tahini, never tried it in a sweet recipe before or haven’t yet tried it at all, you NEED to try this recipe! I promise you’ll love it πŸ˜€ Even if you’re not vegan, don’t need to avoid gluten or don’t care about eating healthy, you’ll still love this! It’s that rich and indulgent! 

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Note that just because it’s plant-based and healthy doesn’t mean it’s calorie free! It’s high in fat, albeit the good kind, but it’s still calories and so I wouldn’t recommend you go crazy and have 3 slices! It would definitely make a nice weekend treat, or something to make for friends and family. Hubby and I definitely wouldn’t have been able to finish it all between the two of us. Actually, we could have, but it’s probably best that we didn’t! πŸ˜› 

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This Salted Caramel Tahini Cheesecake is:

Vegan
Gluten-free
Dairy-free
Refined sugar-free

Soy-free
High in fibre
Full of healthy fats
And tastes creamy and heavenly! 

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Salted Caramel Tahini Cheesecake
Serves 10
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For the base
  1. 1 cup (100g) ground almonds
  2. 1 cup (100g) oat flour (use gluten-free if you're allergic)
  3. Pinch of salt
  4. 1/4 cup (4 tbsp) coconut oil, melted
  5. 1 tbsp date nectar
For the filling
  1. 2 cups (300g) raw cashews - soaked overnight or for 8 hours
  2. 1/4 cup (4 tbsp) tahini
  3. 1/4 cup (4 tbsp) coconut, melted
  4. 1/4 cup (4 tbsp) date nectar
  5. 1/4 cup (4 tbsp) milk of choice
  6. 1/4 tsp salt
  7. 1 tsp vanilla extract
Instructions
  1. WATCH THE VIDEO ABOVE FOR INSTRUCTIONS
UK Health Blog - Nadia's Healthy Kitchen https://nadiashealthykitchen.com/
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If you liked this salted caramel tahini cheesecake recipe, you may also like my other cheesecake recipes:

VEGAN PEANUT BUTTER CHEESECAKE

 

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RAW BANANA CHEESECAKE

 

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RAW STRAWBERRY CHEESECAKE (VIDEO)

 

raw-strawberry-cheesecake

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Comments 28

  1. This looks so creamy and delicious! You make the best vegan and gluten free treats: )I love the cashew, date and tahini combo!

  2. Wow, this looks so good. Tahini and dates is a classic combination, so delicious, but adding salted caramel really takes it up a level, bet this is so good.

  3. Wooooowww this looks incredible Nadia! I’m completely obsessed with salted caramel. This sounds so delicious, and I love the addition of tahini. I can’t wait to try your recipe! <3

  4. All of your raw recipes look amazing, and they probably taste amazing! But I love the drizzle of the tahini on this cheesecake! SO delicious!

  5. Wow this looks delicious! I have been reading about vegan bakes recently so this must be the one for me as I love salted caramel and dates. In fact I also have a jar of tahini in the cupboard so this is perfect for me!

  6. You are an absolute genius when it comes to cheesecakes. Salted caramel is my absolute favourite and I adore dates and tahini, together or apart. Great video and fab pictures as always.

  7. Wow, this is certainly an indulgent dessert, We don’t eat many desserts but all of us love a vegan cheesecake now and again. I’ve never used tahini in a cheesecake, it’s a very brave move but one which I think would probably work very nicely with the salted caramel.

  8. What an utterly stunning vegan dessert… I defy anyone not to be tempted by a slice of this gorgeousness. I feel very tempted to try it out on people and not tell them what’s in it! Amazing!

  9. Made this yesterday for a Persian Dinner Party with friends and it was easy and a fabulous recipe which I will be making again. Everyone raved over it! Thank you Nadia

  10. This looks amazing. I’m going to make this for a dinner party I’m having in a few weeks. You give instructions of how to make the thick caramel sauce around the edge but what’s the white and dark brown drizzle that go over the whole cake?

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  11. Looks awesome! πŸ’– Tahini πŸ’–
    Is there a replacement for the oat flour (except from GF), the almonds and the date nectar?!
    Thank you

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  12. Hi Nadia, this looks delicious but I was wondering if you can use maple syrup instead of date nectar as I don’t have any! What do you think?

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