Salted Caramel Cashew Cheesecake | paleo, vegan |

Soak cashews in water for at least 4 hours or overnight.

Preheat the oven to 350°F (175°C).

In a food processor, blend dates and coconut oil until smooth.

Press the date mixture into the bottom of a springform pan to form the crust.

Bake the crust for 10 minutes, then remove and let cool.

Drain and rinse the soaked cashews, then add them to the food processor.

Add cream cheese, sour cream, powdered sugar, vanilla extract, and lemon juice to the cashews.

Blend until creamy and smooth, scraping down the sides as needed.

Dissolve gelatin in warm water and mix into the cheesecake batter.

Pour the cheesecake mixture over the cooled crust and smooth the top.

Refrigerate for at least 4 hours or until set.

Once set, drizzle caramel sauce over the cheesecake.

Sprinkle sea salt on top of the caramel.

Slice and serve chilled.

Spice Level:

Dietary

Allergens