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!!
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 ½ 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 hereLow-Carb Caramel Recipe hereWhat 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 AmazonMy preferred brand of Coconut Milk here on AmazonCoconut Oil: here on AmazonCashews: 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,