Okay! This recipe makes me so excited I could scream a little! This is by far my favorite DAMY Dessert to date.
This dessert is perfection. This Caramel Blondie Brownie Cheesecake is the perfect combination of sweet, salty, creamy and rich. This recipe is divine! You will never believe this is a raw vegan recipe.
We start off with the bottom layer being a raw Blondie Brownie. This is a sweet yet slightly salty flavor. On top it is covered by a layer of raw tangy creamy cheesecake. To top this cheesecake off we layer on our beautiful caramel.
I’m telling you this recipe is heaven and you must make it! If it is time for a treat, an event or an occasion this weekend I highly recommend it. It’s easy and I can’t express how orgasmic these flavors are (yea I said it!).
Love caramel? Check out these great Fall Recipes:
- Healthy Two-Bite Turtle Brownies (Gluten Free)
- Raw Homemade Snickers Bar
- The Best Caramel Apple Recipe (Caramel Apple Dip)
This Caramel Blondie Brownie Cheesecake recipe is gluten free, vegan, dairy free, raw, simple and my favorite DAMY Health Dessert recipe of all time!
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Have you ever tried fresh ground cashew butter in a recipe? I am saving for a high powered blender and my processor just doesnt give a smooth consistency to the cashew filling. thanks!
Hey Shannon! I haven’t in this recipe but I have used the butter in many other recipes. I can not say that the flavour will be the exact same but it will be very close! I am sure it will still turn out great!!!
This is another amazing dessert. It was super quick and easy and my husband said it tasted like a dessert that would cost big bucks in a fancy restaurant. LOVE it!
Hey Beth Ann! I am so happy to hear you made this recipe and loved it! I am really proud of this recipe and have to say it is one of my all time favorites!! Thank you for the love!!!
Love your website, and your recipes, but i went to print this, and it printed 15 pages of pictures, comments, blank space and ads… You should look into using a print style sheet that would elimiate that and print a nicely formatted recipe with one or two pictures!
Hey Patricia! We do have a print feature on all the posts. At the bottom of each post you will see a printer on the bottom left. There you can decide what to print in the post. There are options to just print the recipe alone. It works great.
Can this be made into ‘bites’? I’d like to make this to keep in the freezer for healthy treats since I’m the only one who’ll be eating it 🙂 I just wanted to be sure the caramel topping can be placed in the freezer as well.
Yes! You sure can! Enjoy 🙂
Thank you so much 🙂
Are there any special instructions to soaking the cashews or dates?
Hey Faye! I soak my cashews for 2-3 hours. Just in a container in my kitchen. The dates I always have soaking in my fridge because I use them so often. It is all very simple. Just soak them in water and drain before using. Some say that soaking the cashews past 4 hours makes them bitter so watch out for that. I hope you had a great weekend!
Thanks for the reply! I definitely want to try this recipe this weekend! I am completely addicted to your site! You have inspired me to cook healthier for my family and experiment with old recipes to make them a healthier version. Thanks!!
I don’t have a spring-form pan. Would I be able to use a muffin pan to make mini versions of this instead? (This also allows me to bring some to work so I don’t stuff it all in my own face. haha)
Sure! Go for it 🙂 just make sure to use silicon liners or a non-stick cooking spray. Enjoy 🙂
I am a bit confused, the recipe says to soak the cashews overnight, yet in the comments you say to soak 3-4 hours and going over 4 hours can cause them to be bitter….I desperately want to try out this recipe so am hping you can clarify this for me. Thanks.
I have never had my cashews go bitter but some say they do so to be safe soak the for 3 hours and use them then 🙂
Is there caloric information for this recipe? I am making it tomorrow! Beautiful, recipe!!
About how many dates do you need for a cup? Is it a cup of whole dates or chopped?
Just 1 cup packed with dates that have been pitted.
Crucial to specify which type of dates to use- I made this with very soft fresh medjool dates (with pits) but followed instructions and soaked- bug mistake! I had to redo the crust using unsmoked medjools (perfect) and then had the same problem with the topping- way too soft, not caramel like at all. I’ll be sadly eating this without a topping until I can go buy more soft dates and remake topping so it will be sticky and delicious the way I’m assuming it was meant to be.
haha! Clearly I meant *big- silly iPad typing…
I never had smoked or medjools. Interesting! ;o)
Hey Jordan. To firm up the topping all you have to do it stick it in the freezer. The texture will firm.
Thanks! I will give this a try ~ Sorry about the cranky post- I was having a moment and usually don’t let myself post in frustration! It was really quite a lovely dessert 🙂
What other ingredient can I use to substitute cashews? Walnuts? My brother is allergic to cashews!
Just made this tonight for my husband’s birthday. It was delish! Very very sweet so only need a sliver (and I have a sweet tooth). Would’ve been thicker but I didn’t have an 8′ pan. Also added some cocoa powder to the caramel topping, turned out well. Simply amazing dessert and a breeze to make! Waaaay easier than the conventional cheesecakes I used to make 🙂 Thank you so much!
So glad you loved it! Thanks so much for sharing your picture! It looks awesome!
where do you store it afterwards? Fridge? Freezer?
Freezer is best 🙂 Enjoy!
I made this today for my sons birthday and it was absolutely delish!! Although after bragging about how healthy it was, I found some were less inclined to try it. Next time I won’t say anything until after they devour it. But for this time…more for me!! Btw- I have no idea how you are suppose to stop at one slice!!!
Thank you so much for sharing! This is one of my all time favourite recipes! So glad you made it and loved it!!!
Hi!
Would love to try this however I don’t have almond butter.. Is it going to work using pb instead regarding the taste?
Thank you!
How long can this cheesecake last out ge freezer? Can I make it and serve it on a table where it will stand for 3 hrs?