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White Chocolate Caramel Cheesecake

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This recipe looks longer than what it is.  There are a few components that you will need to make prior to the cheesecake, but it is well worth any and all effort.  Read through the recipe below.  This cheesecake would be amazing all by itself which is how it is made in Sweet Gratitude Dessert Book.  I got a late night email last night from my dear friend Gina.  She asked me if I would be interested in making a raw dessert for a gathering that was taking place the next day.  I happily told her that I would love to.  She had invited my husband and I to a documentary viewing of the film: The Dark Side of Chocolate.  I highly recommend watching this film.  It is a real eye opener.  In honor of the subject, chocolate, I was inspired to make a White Chocolate Caramel Cheesecake!

Crust Ingredients: Chocolate Almond Crust

  • 1 3/4 cup dry almonds
  • 5 Tbsp cacao powder
  • 3 1/2 oz date paste (weight) = 1/4 cup
  • 1 tsp liquid vanilla
  • 1/8 tsp salt

Preparation:

  1. You will be using your food processor for the crust.
  2. Add to the FP, the nuts, salt, vanilla and 1/2 the amount of date paste.
  3. Process all ingredients until the crust starts to rise on the sides of the bowl.  Be sure to stop and scrap the sides down.
  4. Repeat a few times until the nuts are broken down well.
  5. Add the remaining date paste and continue processing until the mixture is consistent.  The final crust dough should hold together when you pinch it between your fingers.
  6. Assemble the Springform pan with the bottom facing up.  Opposite way from how it comes assembled.  This will help you when removing the cheesecake from the pan, not having to fight with the lip).  Lightly grease the pan with coconut oil.
  7. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.  If you press to hard it might stick, making it hard to remove slices.  You can either just make the crust on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  8. Set aside while you make the cheesecake batter.

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Ingredients for White Chocolate Cheesecake batter:

  • 3 cups of soaked cashews (for a min. of 2 hours)
  • 2 cups almond milk
  • 3/4 cup raw agave syrup
  • 1 tsp liquid vanilla
  • 3 Tbsp fresh lemon juice
  • 1/4 tsp salt
  • 3 Tbsp lecithin *added at the very end*
  • 1/4 cup coconut oil
  • 1/2 cup  melted raw cacao butter

Preparation:

  1. Add to the blender all of the ingredients except for the coconut oil and lecithin.  These will be added towards the very end.
  2. Blend until nice a creamy.  This can take 3-5 minutes.
  3. Stop the blending and add the coconut oil and lecithin . ** Lecithin – you can use sunflower liquid lecithin or the soy granules lecithin, but it will need to be ground to a fine powder.  Buy non-GMO!*
  4. Resume blending until all is well incorporated.
  5. Pour the batter into the Springform pan alternating with blobs of chocolate and caramel sauce.  Fill to the top.
  6. Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
  7. Decorate to your liking!  Best to keep cheesecake chilled up until serving and put left-overs back into the fridge.

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Chocolate Ganache Recipe
Yield: 1 cup

  • 3/4 cup raw agave syrup or maple syrup
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8 tsp plus a pinch salt

Preparation:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. It works really nice to place the ganache in a squeeze bottle.

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Ingredients for caramel:

  • 1/2 cup of raw almond butter
  • 1/2 cup maple syrup or raw agave syrup (maple syrup isn’t raw)
  • 1/2 cup date paste
  • 2 tsp vanilla extract
  • 1/8 tsp salt

Preparation for caramel sauce:

  1. Place all ingredients in a high powdered blender and process until smooth.
  2. Stop occasionally to scrap the sides down.
  3. It works really nice to place the caramel sauce in a squeeze bottle.
  4. Store any extra in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.

(recipe modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”)

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Storage
Store in a glass container in the fridge.  It is great to not only use on cakes but also on cookies, as a dipping sauce for apples….oh come on, do I even have to offer ideas as to what to do with chocolate! lol

Tip:

  • I used a skewer stick to swirl the chocolate and caramel sauce into the cheesecake batter. 
  • Storage and life shelf:  This cheesecake will keep for at least 4 days. Store in fridge, covered.

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50 thoughts on “White Chocolate Caramel Cheesecake

  1. Wizualizacje says:

    Heya i am for the first time here. I came across this board and I find It truly useful & it helped me out much. I hope to give something back and help others like you helped me.

  2. Heather says:

    Hey Amie,

    It’s Heather again. :) On this recipe is it liquid lecithin or granules? Does one taste/work better? Thanks again!! :)

    • amie-sue says:

      Hi Heather!

      You can use either. If you use the granules try to buy non GMO ones, you will also want to grind them to a powder. If you use the liquid, which I have switched to, I use sunflower lecithin. Regular lecithin is soy based and I am not suppose to consume soy. They work the same, and don’t effect the flavor in my opinion and experience. Have a great evening! amie sue

  3. Megan says:

    This look delicious! I have the Sweet Gratitude dessert book–is this their turtle cheesecake recipe? And one more thing–how did you make the chocolate garnish on the top that stands up by itself? The whole thing looks amazing! :)

    • amie-sue says:

      Hi Megan, it may look delicious and I may assure you that it TASTES delicious. hehe This isn’t the Turtle Cheesecake from Sweet Gratitude but that recipe looks amazing as well! It is a mix and match of recipes and creations. I love ALL of their recipes. :)
      As far as the chocolate garnish goes, I make them from a raw chocolate that hardens. You can find a recipe here: http://nouveauraw.com/frosting/hardening-chocolate/. I drizzle the chocolate on a parchment lined cookie sheet in any desired shape, then pop it in the freezer for at least 10-20 minutes so it can firm up. Gently pull the design off the pan and place on your dessert. Have a wonderful day!

  4. Mikaela Sullivan says:

    I made this recipe for my husband’s birthday yesterday. And it turned out fantastic. First time I had a raw cheesecake turn out with such a cheesecake texture. Awesome recipe!

  5. Desiree says:

    Your cheesecakes look so amazingly rich, like the traditional dairy ones. I’ve made nut-based cheesecakes before, but the texture is not very similar to the real deal. So I’m anxious to try yours since the ingredient list looks to include more “creamier” resulting items.

    Do you know if I could substitute agar agar powder for the lecithin? And substitute ghee for the cacao butter?

    I am new to your site and loving it!

    • amie-sue says:

      Greetings Desiree,

      These cheesecakes are amazingly smooth! My husband and I are all about mouth feel and texture if very high on our priority list. To be honest, I haven’t used agar agar in my cheesecake or ghee, so I can’t comment for sure how they would work. It would be an experiment for sure. But then, that is how we learn. :) I will say though that I don’t think, no would I suggest using ghee instead of cacao butter. Let me explain why… cacao butter lends a chocolate flavor profile (ghee doesn’t), cacao butter help to make the cheesecake a nice firm texture (I don’t think ghee would). I can maybe see your wheels turning, soften the ghee, add cacao powder and then using agar agar as the firm agent… all I can say is try it if you really want to test things out. Keep me posted! amie sue

  6. Yiannab says:

    JUST made this! Doesn’t look as pretty as yours but not bad for my first time making it. Haven’t tasted yet, but will later:)

    • amie-sue says:

      Do keep me posted Yiannab…I bet it looks and tastes wonderful. Thank you for sharing.

    • Yiannab says:

      Ok, maybe I am a dummy but I did read where it said to freeze this for 2 hours to set. I did, but I didn;t know it was supposed to be kept frozen after:(

      But all is good…..although it looks nothing like it did at first since it melted lol.

      Good news is that it tastes wonderful!!!!!

      I posted a picture of it on Facebook when I first made it and got so many likes and comments:)

      Can’t wait to try more of your recipes!

      • amie-sue says:

        OH dear, it melted? I haven’t experienced that before, but then when I make these, they get eaten up so quick. I made a note in the recipe to keep it chilled at all times. I am sorry that you experienced that. Have a great weekend, amie sue

  7. Yiannab says:

    Amie,

    No worries….it is still delicous!

  8. Ruta says:

    Hi,
    just wanted to ask, can I use something instead of lecithin?i I tried to find it on ebay and found softgels only… (would prefer liquid lecithin then granules).
    Many Thanks!

  9. Karen Helena says:

    I have been following you for a while now Amie Sue and honestly your recipes and your presentation is one of the absolute BEST out there. I can’t tell you how much you inspire me. I just made this recipe for a friend and I took photos along the way. I will send you a photo of the final version on FB if you like.

    Always a fan. Karen

    • amie-sue says:

      Thank you Karen. :) You are so sweet. I would love to see the photo! Thanks for sharing with me. Have a wonderful day, amie sue

  10. Mickey says:

    Hello Amie-Sue.
    This cheesecake is absolute goodness, I made it on the Christmas eve and it was gone right away.
    Thank you for this website I use it everytime since I started to eat raw food.
    My boyfriend was kind of scared when we turned out to raw food but when I made him this cheesecake he is not afraid any more. :-)

    • amie-sue says:

      That is wonderful Mickey! So happy that everyone enjoyed the cheesecake and that your boyfriend isn’t too scared anymore with the idea of eating more raw foods. You choose well to win his heart. hehe Happy New Year! amie sue

  11. constance says:

    I just made 2 of these-1 for us and 1 to take to the church social
    these are not only beautiful but outstanding in presentation and taste
    I did have to make the gnache 2 times however since i ate half of the first batch with a spoon LOL
    I love your sight and creativity
    thankyou so much for your generous sharing of your talent

    • amie-sue says:

      lol Constance… it made me giggle that you indulged and enjoyed the ganache. hehe Thank you so much for sharing the experience with me! Have a wonderful evening, amie sue

  12. constance says:

    well that was yesterday LOL
    today i made another batch of the ganache and was dipping everything I could find in it
    oh by the way turkish apricots are awesome dipped in this stuff LOL

  13. [...] recipe is inspired by this post http://nouveauraw.com/raw-recipies/desserts/white-chocolate-caramel-cheesecake/.  I’ve tweaked around with it and put my own take on it, so here goes [...]

  14. Rebekah says:

    Hi, I am planning on making this in a few days for my moms birthday. It looks delicious! I am a bit new to raw food, so I have a couple questions. I am going to try and get lecithin from a store, but just in case I can’t will it not turn out okay without it? Is there a substitute? Also, after I initially freeze it for 2 hours, after I’m done decorating do I keep it frozen or refrigerated? I was a little confused after reading the comments…thank you so so much for the recipes! Your website is awesome and inspiring!!!

    • amie-sue says:

      Good evening Rebekah,
      It is good to hear from you and I will help you in any way I can. I want to see you succeed and enjoy this cheesecake. :)

      Q ~ I am going to try and get lecithin from a store, but just in case I can’t will it not turn out okay without it? Is there a substitute?
      A ~ You should be able to find lecithin through your local health food store, Whole Foods, and like store. Be sure to ask someone at the store if you can’t find it. Sometimes I find it in the cooler section of the store. It usually comes in the form of granulas, which you will need to grind down with either a spice/coffee grinder, a Bullet or a mortar and pestle. Don’t buy the kind in capsules. I usually don’t sub it out with anything else. The raw cacao butter used in this recipe will help to keep the cheesecake in a firm texture, so you should be ok without it but for the future I would get some lecithin and keep it on hand. I store mine in the fridge, so it lasts a long time.

      Q ~ Also, after I initially freeze it for 2 hours, after I’m done decorating do I keep it frozen or refrigerated?
      A ~ After you are all done making the cheesecake and decorating it, it needs to be kept in the fridge. Just like you would a cooked cheesecake. I tend to freeze the left-overs if I want to keep some on hand for quick desserts for my husband. Or if I know that we won’t be able to eat it all within a few days. These cheesecakes also freeze well so you can make them in advanced and keep them frozen till the functions arrises. Either freeze whole or if you are freezing left-overs, I find that if I serve them in single servings, it makes it much easier to grab just what is needed.

      I hope this helps, have a blessed evening and let me know how it turns out. If you have any more questions, just ask away. :) amie sue

      • Rebekah says:

        Thank you for all your help! I ended up finding the lecithin and the cheesecake turned out GREAT! It was delicious and my mom loved it!

        Here’s a link to a picture of it- http://instagram.com/p/bKpur4KoRc/
        My mom has a food instagram and she mentioned how nice your blog and recipes are!

        Thanks again for your help! I am looking forward to trying many more of your recipes. :) God bless!

        • amie-sue says:

          That is so beautiful Rebekah! thank you for sharing that photo with me/us! I was at the store yesterday and saw the lecithin and it made me think about you and wondered what the outcome was… so thank you for sharing. :) Have a blessed and wonderful week! amie sue

  15. Mary Beth says:

    I’ve made this before and it was amazing, but I want to make it again and I have this question: Is the 1/2 cup raw cacao butter a melted or a chopped measurement? You don’t have instructions to melt it, but I don’t know if it would emulsify in my vitamix with the other ingredients well if I didn’t plus obviously a half cup would be a different amount melted or chopped, but with chocolate…its all good!

    • amie-sue says:

      Good morning Mary Beth,

      It is a melted measurement. I went ahead and added that just in case some one else was to question that. The best way to melt it is to grate the cacao butter, the smaller bits will melter quicker and evenly. Place the grated cacao in a glass container and either place in the dehydrator at 115 degrees until melted or you create a double boiler but placing a glass bowl over boiling water. Don’t let the water touch the bottom of the bowl that the cacao is in. Stir until melted. I hope this helps. Have a great day, amie sue

      • Mary Beth says:

        Thanks so much for your quick reply! I love this recipe and I’m looking forward to trying many more! I’ve used raw cacao butter (the real white chocolate) in recipes before, but I never thought to grate it, so thanks for the great tip!

  16. Jeani says:

    Hi ~
    This looks delicious. It’s hard to tell, and I don’t think the recipe mentions, but what size is that pan, please?
    6, 8, or 9 inches?

    I don’t know how I’ve missed your site for all this time, but I’m glad I stumbled across it. Better late than never!

    Thanks,
    Jeani

    • amie-sue says:

      Hi Jeani,

      I used an 8″ pan for this one.

      I am happy that you found my site too! I hope you find great inspiration throughout it. Keep in touch, night. amie sue

  17. Toni says:

    Hi Amie-Sue,

    I just made your delightful cheesecake without the chocolate & caramel, only because of time & not having all the ingredients. I’m eagerly awaiting to pull it out of the fridge! In the meantime, I just did some research on soy lecithin and realised that it is not so good for your health. It seems the alternative (sunflower lecithin) cannot be bought in the shops here in Australia. So, I was wondering if you have heard how it has gone for other people who have left out the lecithin all together? Do you know if the cake still holds together?
    Thank you so much.
    Toni
    Australia

    • amie-sue says:

      Morning Toni,

      Yes, I use the sunflower lecithin and have to order it as well. I haven’t seen it in any local stores ever. The cake will hold together, the lecithin is a thickener and an emulsify so it helps to bring the liquids together. Just be sure to keep the pie stored in the fridge or freezer so it doesn’t soften to much. Have a great day, amie sue

      • Toni says:

        Hi Amie Sue,
        Just another quick question, what blender/food processor do you use for this cheesecake? I have a feeling I need better equipment to get mine creamier. Also, I was just looking at your other creations and they are gorgeous! You have a real eye for beautiful presentation :)

        • amie-sue says:

          Hello Toni,

          I use my Vitamix or Blendtec for my cheesecakes. The food processor won’t get it creamy enough unfortunately. Thank you for your sweet words. Many blessings, amie sue

  18. Nicole says:

    I have been wanting to make this for weeks now but can’t find a store that sells liquid vanilla. I googled liquid vanilla vs vanilla extract but didn’t come up with much. Can you tell me what it is and where I might find it? This is the last ingredient I need and I’m so giddy about it lol.

    • amie-sue says:

      Hello Nicole,

      To make liquid vanilla, take 3 vanilla beans and chop them into small pieces. Place them in a blender along with 1 cup of water. Blend for a few minutes to where the vanilla beans are completely broken down. You can store it in the fridge for several weeks. Let me know how the cake turns out for you! Blessings, amie sue

  19. Holly says:

    Hi Amie-sue,

    I’m making this Cheesecake for my nephew’s christening tomorrow. The only lecithin I could find was liquid lecithin. Do I still require the same amount 3 Tbsp? Or because it’s not granules should I use a little less?

    Many thanks x

    • amie-sue says:

      Good evening Holly,

      You caught me just as I was about to head to bed and I am glad that you did! I use the same measurement whether it be dry or liquid lecithin. Many blessings in your celebration. amie sue

  20. Holly says:

    Thank-you so much for your reply! Your recipes are out of this world amazing! x

  21. Alana says:

    I just finished making this (for the second time), but I had no almond butter, so I used a natural peanut butter and oh my gosh, it has put a whole new taste to it.. I loveeeeee peanut butter, cannot wait to try the cake tomorrow. Thanks so much for your recopies.. I love your page!
    xx

    • amie-sue says:

      peanut butter in anything is delicious to me Alana! :) Thank you for sharing your experience. Sounds delish! Have a blessed weekend! amie sue

  22. […] fully set (too impatient) but this slice was still amazing.  You can find the full recipe here at Nouveau Raw. […]

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