Caramel Brownie Chunk Cheesecake (Low-Carb, Vegan, Paleo)

Gooey caramel-coated cheesecake studded with healthy brownie chunks! You won’t miss the sugar or dairy in this LUSCIOUS low carb, vegan/Paleo dessert!Caramel Brownie Chunk Cheesecake (Low-Carb, Paleo, Vegan) PrettyPIes.com

AUTHENTICALLY Faux

If you’ve been around my blog for a while, you probably know that vegan cheesecakes are my FAVORITE dessert on the planet. I’ve made dozens of them, but THIS ONE you guys. This one is probably the best yet.

This is the closest thing I’ve made to “REAL” cheesecake. That’s exactly what the hubs said when he tasted it (and exactly what I was thinking!) Soft and tender texture, super creamy with juuuusst the right amount of “cream cheese” flavor.

This may just be my GO-TO cheesecake base from now on. I’m OBSESSED. About to go hide me some slices so my kids don’t eat it all. Sorry not sorry, kids. Mommy’s not sharing this one!Caramel Brownie Chunk Cheesecake (Low-Carb, Vegan, Paleo) - PrettyPies.com

Fall in LOVE

I’m pretty sure there’s something in cashews that creates the same euphoric, absolutely smitten feeling of falling in love. There has to be. I’m convinced 😉 Because when I eat cashew cheesecakes I’m absolutely on cloud 9.

Fall head over heels in love with the:

  • LUSCIOUS cashew cream
  • Delightfully drippy caramel
  • Decadent chocolate brownies

Two words: worth it. Caramel Brownie Chunk Cheesecake (Low-Carb, Vegan, Paleo) - PrettyPies.com

HEALTHY Brownies

Brownies without the outrageous carbs?! Yes please!! I shared this Healthy No-Bake Brownie Bites recipe last week, and that’s the exact brownies I stuffed in this cheesecake.

Chewy, chocolatey, fudgy chunks of brownie. IN A CHEESECAKE. With caramel! An epic combination.

These brownies come together in just 15 seconds (yes, seconds!) in a food processor! Yep, just throw in the ingredients and blend. Easy!

Press the brownies onto a piece of parchment and flatten them out. Cut into bite size pieces and put half in the middle and half on top, so you get get to savor those chunks in phases. YASS.HEALTHY Brownies Brownies without the carbs?! Yes please!! I shared this Healthy No-Bake Brownie recipe last week, and that's the exact brownies I stuffed this cheesecake with. Chewy, chocolatey, fudgy chunks of brownie. IN A CHEESECAKE. What a combination! These brownies come together in just 15 seconds in a food processor! Yep, just throw in the ingredients and blend. You know I love easy recipes like that. Press the brownies onto a piece of parchment and flatten them out. Cut into bite size pieces and put half in the middle and half on top, so you get get to savor those chunks in phases, haha.

SHORTCUT Caramel

This caramel sauce is my exact recipe for Low-Carb Caramels. Unlike most other caramel recipes out there, there’s NO cooking involved. This one takes less than 2 minutes to whisk everything together. So simple.

But instead of freezing it into molds to make candies, you just pour it on top of the cheesecake! Brilliant, right?? I can’t take credit for this genius; I got the idea to add it to a pie from a reader. So thank you! You’re my new bff. 😉

AND possibly my favorite part– drizzling some MORE drippy gooey caramel sauce over each slice! Oh.emm.geeee you guys. The rich creamy smooth caramel just MELTS in your mouth. It’s to die for! So don’t forget to save some for tha DRIZZ.HEALTHY Brownies Brownies without the carbs?! Yes please!! I shared this Healthy No-Bake Brownie recipe last week, and that's the exact brownies I stuffed this cheesecake with. Chewy, chocolatey, fudgy chunks of brownie. IN A CHEESECAKE. What a combination! These brownies come together in just 15 seconds in a food processor! Yep, just throw in the ingredients and blend. You know I love easy recipes like that. Press the brownies onto a piece of parchment and flatten them out. Cut into bite size pieces and put half in the middle and half on top, so you get get to savor those chunks in phases, haha.

To SALT or not to salt?

If you want SALTED CARAMEL, you can totally sprinkle on some extra salt on this caramel. I tried it and I loved it that way, too! Either way, you might just be blown away that this is DAIRY and SUGAR-Freeeeee! (Makes me wanna bust out in a song and dance over here. But I’ll let my taste buds do the dancing instead) 😉

If you make this be sure to tag me on Instagram @emily.likes.food #prettypies. It makes my day to see your pics! 

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Caramel Brownie Chunk Cheesecake (Low-Carb, Vegan, Paleo) - PrettyPies.com

Caramel Brownie Chunk Cheesecake (Low-Carb, Vegan, Paleo)

Silky, smooth caramel-coated "cheesecake" studded with fudgy brownie bites that tastes just as good as the "real deal." No dairy, eggs, gluten or sugar!!
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Keyword: cheesecake, dairy-free, low-carb, sugar-free
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 slices
Author: Emily

Ingredients

Crust

  • 1 1/2 cups nuts - (I used half walnuts, half almonds)
  • 2 Tbs coconut oil
  • Dash of pure stevia powder
  • Generous pinch of pink salt

Cheesecake

  • 2 1/2 cups raw cashews - soaked
  • 1/2 cup + 1 Tbs canned coconut milk
  • 1/2 cup +1 Tbs coconut oil - melted
  • 1/4 cup lemon juice
  • 1 Tbs vanilla extract
  • 1/4 tsp pure stevia powder
  • Dash of pink salt
  • Healthy Brownie Bites & Caramel - see notes

Instructions

To make the crust:

  • Pulse together all ingredients in a food processor until a coarse crumb forms.
  • Press into a small 7" springform pan lined with parchment.

To make the cheesecake:

  • Soak cashews in hot water (just off a boil) for 2 hours (or overnight in room temp water). Drain, rinse and shake dry.
  • Make brownie bites (recipe in notes) and set aside.
  • Blend soaked cashews in a food processor until completely broken down.
  • Add remaining filling ingredients and blend smooth. Taste and adjust for sweetness.
  • Pour half the filling over the crust. Add 1/2 the brownie bites around the edge and around the middle.
  • Cover with remaining cheesecake on top and smooth with a spatula.
  • Whisk together caramel (recipe linked in notes) Pour on top, reserving a few Tbs to drizzle on later. Top with remaining brownie bites.
  • Cover pan with foil. Freeze or refrigerate until completely firm (minimum of 2-4 hours).
  • Enjoy!

Notes

Healthy No-Bake Brownie Bites Recipe here
Low-Carb Caramel Recipe here
What I used:
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Pure Stevia Powder here on Amazon
My preferred brand of Coconut Milk here on Amazon
Coconut Oil: here on Amazon
Cashews: here on Amazon 
To store: Keep covered and refrigerated for up to 1 week, or frozen for 1 month.
For non low-carb, replace the coconut milk with maple syrup, and replace the brownies and caramel with this recipe,
Tried this recipe?Tag @emily.likes.food #prettypies!

15 comments

  1. Debbie says:

    Looks delicious! I see you have 16 servings for a 7″ cheesecake , that seems like super tiny slices …does each one get a brownie ?

    • Emily says:

      Yes they are small slices, but rich. The brownies are cut into about 3/4″ bites and each of my slices has at least 2-3 brownie bites in it. You can slice the cheesecake however you like though!

  2. Krista says:

    My caramel sauce did not turn out at all, it made more of a paste. Is it supposed to be heated? I made homemade cashew butter out of raw soaked cashews and used maple syrup instead of liquid stevia.. tips??

    • Emily says:

      Oh it sounds like you made cashew cream instead of cashew butter since the nuts were soaked. It’s still yummy, just a different consistency. Try adding some coconut milk to thin it out. Hope that works for you. Or keep it thick and have more like a cream frosting 🙂

      One other note, maple syrup does not mix well with nut butter– it can seize the cashew butter. If you try the caramel again, use powdered coconut sugar to replace the stevia.

      Hope you enjoy the cheesecake!

      • Krista says:

        Oh man ok thanks! I’m excited to try regardless! About to dip in to it! I may make a different caramel sauce for the top! All I have is coconut cream and coconut sugar on hand so hopefully I can
        Find a recipe!

  3. Mandy Metts says:

    Oh my gosh oh my gosh! I can’t get enough of this!! Sooo creamy. I didn’t get to make the filling when I’d planned so my cashews soaked for a really long time and the texture on this was phenomenal. It was well worth the time to make the brownies and the caramel to create this perfect pretty pie piece!

  4. Claudia says:

    I had a hard time with this recipe (all user error). I did not have pure stevia so I used liquid stevia but I could not get the sweetness correct. I was afraid to put too much and make it too sweet. Because I could not find cashew butter, I decided to use your other caramel recipe made with canned coconut milk. Well, I cut my finger on the can pretty badly. I made the mistake of putting the coconut milk and syrup back on the stove after adding the vanilla and it separated. I poured it on the pie anyway and it’s all in the fridge now but I’m not too confident on the outcome. 🙁

    • Emily says:

      Oh no, I’m sorry! I hope it turns out after all. You can always scrape off that caramel if it is too separated and just add a drizzle of maple syrup on top (sugar free if you like). And a sprinkle of flaky salt for good measure!

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