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Salted Caramel Cheesecake Recipe The Goodfood Goddess
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Salted Caramel Cheesecake Recipe by The Goodfood Goddess

I have a little notebook that I carry around with me full of all the things I want to make, geeky i know right. A salted caramel cheesecake recipe has been top of my list for as long as I can remember. I have tried many times to make this however each time it was never quite right. I mean it seemed pretty simple; I made date caramel and added it to my cheesecake mix, but it was always too grainy, and not the slice of luscious caramel that I had envisaged. However I am not one to be deterred and completely unwilling to accept failure it remained at the top of my list.

Luckily for me I found this date syrup/nectar, which is like liquid gold if you like dates (I mean who doesn’t?). Its mellow sweetness is perfect for porridge, pancakes and of course it is the star of my epic salted caramel cheesecake. I don’t think I need to say anymore than this indulgent dessert was worth the worth and a slice of pure heavenly indulgence!

Dates offer numerous health benefits. Firstly there are jam packed with fiber most of which is insoluble fiber which has been shown to reduce levels of cholesterol as well as fight against heart disease and may even protect against some forms of cancer. They also offer a wide array of both vitamins and minerals. Dates are rich in vitamins A, K and B primarily B6. The B vitamin family plays an important role the production of new and healthy blood cells.

Paleo, Sugar Free, Vegan, & Gluten Free


– ½ cup almonds
– ½ cup dates
– 1 tsp vanilla
– 2 cups cashews, soaked overnight
– ½ cup unsweetened almond milk
– ¼ cup + 1 tbsp Datelicious date syrup
– ½ cup coconut oil, melted
– ½ tsp vanilla
– Sea salt


1. Place the dates, almonds and vanilla in a blender and blend until you have a crumby mixture that is slightly sticky.
2. You may need to add some water to make the mixture more doughy.
3. Smooth and even layer of this date and almond crust into a prepared baking tin (I used a 10 inch circular tin).
4. Place the tin in the fridge.
5. Place the cashews, coconut oil, vanilla and date syrup in your blender and blend until you have a really smooth mixture.
6. Add a generous pinch of sea salt to taster and blend again.
7. Remove the tin from fridge and add the cheesecake layer to the base layer.
8. Place in the freezer for 2-3 hours or until it has firmed up.

If you don’t have date syrup you can use maple syrup but you made need to use slightly more.


Aoife Howard, The Good Food Godess, Blogger, Co Limerick Hello! My name is Aoife and I am a 20 year old medical student from Ireland. I have always had an immense interest in food however it was only when I developed  acne that I began to understand its healing power. After trying numerous different treatment options without success and left only with the option of stronger drugs I  finally decided to overhaul my diet in a last ditch effort to improve my skin. Out went all processed foods devoid of nutrition as well as refined sugar and in their place  came nutrient rich natural wholefoods. After pursuing a more plant based diet for just three months my acne had cleared up. Not only did my skin improve but my  energy levels were elevated and my general sense of well-being greatly improved. My diet is not perfect nor completely plant based (I have a love affair with salmon!)  but I have found what works for me. All the recipes are free from many common allergies such as dairy, gluten and wheat as well as refined sugar because I wanted  recipes that everyone could use. Whether you are a plant based eater, flexitarian or just want to eat more healthily I hope that in this blog you will find recipes that  inspire and promote a healthy lifestyle.

The Goodfood Goddess
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