13 Dec Turtle Cheesecake
A few months ago I was waiting at the checkout in the grocery store and I saw a pumpkin turtle cheesecake on the cover. It got me thinking, how great would it be to have a dairy-free turtle cheesecake? Am I right?!?! So today folks I am sharing just that.
This recipe has layers of caramel, milk chocolate, and pecans.
Let’s make some decadent cheesecake.
Nuts and dates are both high in energy. They can keep you satisfied for a long period of time. To read more about cashews check out this Cashew-Dill Dipping Sauce recipe and this Coconut Cashew Fudge recipe. If you’re interested in learning more about the benefits of dates read this Creamy Caramel Stewed Dates recipe.
Pecans are high in manganese, copper, thiamine, magnesium, phosphorus, and zinc. These nutrients lead to reduced inflammation, prevention of osteoporosis, reduce symptoms of PMS, improved immune function, and weight maintenance or loss.
You will love this turtle cheesecake! It is:
A bit nutty
This cheesecake is perfect if you’re craving something sweet or sharing with friends and family over the holiday season. Plus, it’s easy to decorate and looks pretty impressive.
If you’re in the cheesecake making mood, check out this Chai Chaga Cheesecake, Strawberry Vanilla Cheesecake with Chocolate Ganache, or this Cranberry Cheesecake Infused with Rosemary.
- 1½ cups pecans
- 6 Medjool dates, pitted, soaked, and strained
- 1½ tablespoons maple syrup
- 1½ tablespoons coconut oil
- CARAMEL LAYER:
- ½ cup coconut sugar
- 1 cup Medjool dates, pitted, soaked, and strained
- ¼ cup full-fat coconut milk
- ¼ teaspoon vanilla
- Pinch of pink Himalayan salt
- CHOCOLATE LAYER:
- 2 cups cashews, soaked and strained
- ¾ cup full-fat coconut milk
- ½ cup maple syrup
- ¼ cup cacao powder
- ¼ cup coconut oil, melted
- ½ teaspoon vanilla
- Pinch of pink Himalayan salt
- CARAMEL SAUCE:
- Leftover sauce from caramel base
- ¼ cup filtered water
- CHOCOLATE SAUCE:
- ¼ cup dairy-free chocolate chips
- 1 teaspoon coconut oil
- ¼ cup pecans, chopped
- Place base ingredients in a high speed blender or a food processor* and mix until smooth and combined. The base will be smooth yet sticky with a few small pieces of nut throughout when it's done. Press and spread evenly onto the bottom of a 9-inch spring form pan.
- Place the pan on an even surface in the freezer while you prepare the caramel layer.
- To prepare the caramel layer place all ingredients into a high speed blender or food processor and blend (using a tamper as necessary) until smooth and creamy.
- Place ½ cup of the caramel sauce into the middle of the base (reserve the rest of the caramel for the topping). Spread evenly leaving about a 1-inch boarder from the edges. Place back in the freezer while you work on the next layer.
- To prepare the chocolate layer place all of the chocolate layer ingredients into a high speed blender or food processor. Blend until smooth (it will be thick).
- Pour the chocolate layer on top of the prepared bases, spread evenly. Gently tap the pan to release any air bubbles.
- Place in the freezer for at least 5 hours (or overnight).
- Prepare the caramel sauce by placing the reserved sauce in a small saucepan. Add the water and bring to a boil to thicken. Stir frequently for about 5 minutes. Set aside.
- Prepare the chocolate sauce by melting the coconut oil in a small saucepan and then stir in the chocolate chips. Melt on a low heat to prevent burning the chocolate. Stir frequently.
- Place chocolate in a piping bag, plastic bag, or condiments bottle.
- Take the cheesecake out of the freezer and drizzle thin strips of the chocolate sauce across the top. Then drizzle thicker strips across the top with the caramel sauce.
- Sprinkle pecans on top to garnish.
- Serve immediately or set in the freezer until ready to eat. Thaw for about 5 to 10 minutes before cutting into slices. Keep leftovers frozen.