No Added Sugar Caramel Cheesecake

No Added Sugar Caramel Cheesecake

Last updated: April 2021

This caramel cheesecake is a gorgeous addition to a festive table, and is also endo-friendly! My partner can eat anything he likes (lucky guy) and is a huge fan of the classic New York cheesecake, but he’s a huge fan of this version too!

Of course, be guided by your body and what you need to be mindful of, but it’s generally free from the major allergens that can trigger inflammation in those of us who are sensitive, such as gluten and dairy, and is also sugar-free. Sugar is known to raise inflammation and can spike our blood sugar levels, which can go on to cause hormonal imbalances.

If you can’t tolerate nuts, you could use seeds for the base and find a yogurt and cream cheese that’s suitable for you.

One thing to note is that the quality of the yogurt and cheese you choose will dictate the flavor and the consistency of the cheesecake. I once tried it with a cheaper cream cheese as I couldn’t find my usual brand, and I wasn’t too pleased with the result! So make sure you actually like the flavor of the products you use and you also know that they’re thick and creamy, because a runnier yoghurt will result in a cheesecake that’s struggles to set!
If you’re a salted caramel kind of person, add a pinch of sea salt.

Prep time: 30 – 40 minutes
Chill time: Overnight

Makes one six inch cake, serves 6-8

Ingredients for no added sugar caramel cheesecake

For the base:

  • 138g/5 oz gluten-free oats
  • 138g/5 oz cups pecans
  • 4 tablespoon cashew butter or pecan butter
  • 1.5 tablespoon of coconut oil
  • 1/2 a scraping of vanilla pod

For the cheese:

  • 300g/10.5 oz no added sugar dairy-free vanilla yoghurt (it needs to be thick – a runny yoghurt will prevent the cheesecake from setting, I find coconut based yoghurts are the thickest)
  • 300g/10.5 oz good quality dairy-free cream cheese (nut or coconut base preferable)
  • 40g/ 1.4 oz cacao butter (drops ideally, or grated/broken)
  • 1/2 a scraping of vanilla pod
  • 3-4 teaspoons organic chicory root drink instant granules (like this one)
  • 1-2 teaspoons of inulin syrup or monk fruit syrup, or stevia drops (as desired)

Directions for no added sugar caramel cheesecake

  1. Add the cashew/pecan butter, pecans, oats, vanilla and coconut oil into a food processor and use the pulse option to combine the mixture until a moldable type dough forms (you should be able to roll it into a ball).
  2. Place the dough into a spring form tin (the smaller the tin the deeper the cheesecake, but I find a six-inch tin works well). Press down evenly until you have a neat base.
  3. Fill a small saucepan with two inches of water and bring to a gentle boil. Place a glass bowl on top, ensuring the water doesn’t touch the glass and add the cacao, stirring occasionally as it melts.
  4. In a food processor or blender, add the cheesecake ingredients except for the cacao, and blend until creamy – but not so much that it becomes runny. Keep the blender or food processor on, whilst adding the melted cacao.
  5. Before setting the mix, first taste and adjust the flavor accordingly if desired. For a more caramel flavor, add more chicory and vanilla.
  6. Once happy, layer the mix onto the cheesecake base, smoothing out the top.
  7. Place in the fridge and leave to set overnight – this is very important!
  8. If desired, upon serving, try drizzling with melted dark chocolate. This is a great sugar free option.

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Nutrition facts

Per Serving

  • calories: 448
  • fat: 36.3g
  • protein: 7.6g
  • sodium: 26.3mg
  • sugar: 3.7g
Credit: Photograph by Jessica Duffin. All rights reserved. Used with permission

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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