Last updated on November 14th, 2018
Can I even with these paleo pecan caramel cheesecake bars? Do you ever have one of those days where you feel like you’ve totally outdone yourself? I just did.
I decided to turn this paleo pecan caramel cheesecake into bars!
Here’s what you need to know before you dive into this recipe. Keep in mind, I’m not much of an over-exaggerator.
1) You should probably start getting ready to make a second batch
2) The pecan caramel layer will send you into an orgasmic state
3) They could be the best birthday present / romantic gesture ever
I know that I’ve already been asked to make these about umpteen more times… both by my friends and family members. I almost want to save another batch for a super special occasion.
I think I like being a bit of a tease. I’m trying to build up the anticipation as much as possible, ya know? ????
The possibilities are endless with this paleo pecan caramel cheesecake
… and that’s not all. Aside from turning this cheesecake into bars, the recipe can be repurposed and tweaked in many different ways.
The recipe for the blondie crust can actually be doubled and made into a full batch of blondies. You can take the middle layer, double that and make an entirely new and delicious dairy free / vegan cheesecake from it.
That caramel pecan topping? Why not make some dark chocolate candies with the caramel pecan oozing from the center?
The possibilities are endless. I’m opening doors, people, and I’m leaving them wide open.
The idea for this recipe came from my friend Kaylie over at Paleo & Gluten Free Eats. She was sharing certain ingredients that were trending this season.
While we were chatting on the phone, I decided it was time to come out with a paleo pecan caramel cheesecake. I mean, yum right?
More like this:
Easy Vegan Raspberry Cheesecake
No Bake Easy Vegan Pumpkin Cheesecake
Easy Vegan Blueberry Cheesecake
Paleo cheesecake bars made for royalty
The first time I made a recipe for the blondie base layer of these bars, I knew it was a winner that I could start incorporating into many different bar recipes.
The warmth and nuttiness that the cashews bring accompanied with the brown butter are the perfect accompaniment to the creamy & light cheesecake center.
The decadent pecan caramel layer on top really turns this recipe into an all-star. Bring these bars to your next family or friends gathering- everyone will absolutely flip.
If you have a special occasion or birthday coming up, that’s even better! I couldn’t think of a better birthday gift than stuffing these paleo cheesecake bars down my throat.
DO NOT SHARE, TRUST ME
I am actually still debating what to do with the rest of these incredible bars. My husband keeps assuring me that I don’t need to share them with anyone else. Well, it’s not really an assurance– more like a threat. He really digs these things.
A content creation client of mine has an office nearby in San Diego, and I teased her a bit, letting her know I’d have some extra paleo treats these week.
I may have to sneak some bars out of the freezer and into my car for delivery. I know the hubs will be displeased.
The real issue is that we don’t have any friends that live nearby. All of our friends are 45 minutes to 1 hour+ away from us. If this paleo pecan caramel cheesecake isn’t enough incentive to move closer, I don’t know what is!
Be sure to whip up these cheesecake bars as soon as you possibly can. In fact, my husband has already requested that I get started on a 2nd batch… just for him.
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Paleo Pecan Caramel Cheesecake BarsCan I even with these paleo pecan caramel cheesecake bars? Do you ever have one of those days where you feel like you've totally outdone yourself? I just did. |
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Prep Time 15 minutes
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Cook Time 30 minutes
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Servings 12 bars
Rate this recipe!
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- 1/2 cup raw cashews
- 1/4 cup cashew butter
- 2 tablespoons brown butter or ghee melted (coconut oil for vegan)
- 6 tablespoons coconut sugar
- 1 large egg or 1 tablespoon chia seeds *SEE NOTES!*
- 1/2 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1 1/2 cups raw cashews soaked in filtered water overnight or in boiling water for 1 1/2 hours
- 3 tablespoons avocado oil
- 1/4 cup plus 2 tablespoons pure maple syrup
- 1/2 cup canned coconut milk
- 1/2 cup coconut oil
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3/4 cup pure maple syrup
- 3 tablespoons coconut sugar
- 1/4 cup coconut oil
- 2 teaspoons pure vanilla extract
- 3/4 cup pecans
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Ingredients
Blondie Crust
Cheesecake Layer
Caramel Pecan Topping
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- Preheat the oven to 350°F (177°C). Lightly coat an 8x8” square baking pan with extra fat. Take out an 8x8' baking pan. Measure out the parchment paper to the width of the longest side of the pan (in this case, it’s even). Make sure it’s long enough to line the entire bottom of the pan, both sides and have a few inches of overhang on either side.
- Pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Transfer to a large bowl and set aside.
- In the same food processor, mix together the cashew butter, brown butter, coconut sugar, egg and vanilla extract until smooth. Stir in the cashew flour, baking soda and salt.
- Transfer evenly into the prepared baking pan. You can use an offset spatula to make this process easier. It will be very sticky. Feel free to spray some extra oil or fat onto the spatula to make the spreading process easier. Bake at 350°F (177°C) for 15-20 minutes, or until lightly browned. Set in the refrigerator to cool.
- While the blondie layer is cooling, make the cheesecake layer. Drain the soaked cashews & rinse with cold water. Rinse out and dry the food processor bowl. Combine all of the cheesecake layer ingredients until everything is smooth and creamy. Transfer the cheesecake layer on top of the blondie crust. Place in the freezer to set.
- Grab a medium sized saucepan, and combine the coconut sugar and maple syrup over a medium-high flame. Bring the mixture to a boil, whisking constantly. Add the pecans and continue cooking for another 3-5 minutes until the mixture reaches between 230°F (110°C). Remove from the heat and stir in the coconut oil and vanilla extract. Let the mixture cool for a few minutes.
- Transfer the caramel pecan mixture to the top of the cheesecake layer and spread evenly with an offset spatula. Place back in the freezer to set overnight.
- Store in an airtight container in the freezer for up to one month. Serve cold.
Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!
For VEGAN version: You will be making a chia egg *to replace the regular egg* using the chia seeds and water. Combine them together in a small bowl and let sit for 5 minutes in the refrigerator to set. When ready, add to the blondie base mixture.
WOW I am literally drooling over these pictures right now! These cheesecake bars look like perfection!
Thanks so much girl… they are the closest thing to perfection I think I’ve ever tasted, haha!
What can I substitute the egg with to make these vegan…?
Hi there! You can substitute the 1 egg for 1/3 cup unsweetened applesauce. Can you let me know how they turn out? I assume you’ll be using coconut oil in place of ghee?
Can you substitute honey for the maple syrup?
Hi Michelle. You absolutely can! Please let me know how they turn out 🙂
The instructions mention cashew flour but it’s not listed in the ingredients?
Doh! Never mind I just realized what it means!!!
So what is the cashew flour? The ground up cashews?
Hi Roberta. Yes, exactly!
Thanks! I made it for my Bunco group (Dice game) I play with 7 other women, and they LOVED it! They raved about the recipe and made me pull out the recipe to prove it didn’t have cream cheese in it!
This could be one of the best comments I’ve ever received. Made me smile and very happy. SO happy that you and your friends loved the bars! Enjoy 🙂
Hi Sarah, did we get this figured out?
These look so good! You gotta love those days when you hit it out of the park and outdo yourself with your recipes. Can’t wait to give these bars a try!
Please do. They are some of my absolute favorites!
Would there be something I could use as a substitute for the avocado oil? Or does the avocado oil give a specific texture and taste to the recipe that’s hard to duplicate?
Hi there. It does lend a specific flavor to the recipe, but you can replace it with more coconut oil (an equal amount!) Please let me know how they turn out! 🙂
Not sure what I did wrong…… the base layer turned out more cake like and the coconut separated from the caramel topping. I followed the directions to the tee and with no substitutions. I’m known for my baking skills so I’m disappointed for how this worked out.
Hi there. I’m so sorry I’m getting back to you late. I want to try and troubleshoot with you… Hmm, I haven’t heard of this happening before. How did the bars taste?
The same thing just happened to me with the caramel layer, the oil separated
While it was freezing? That’s normal. Once they sit at room temperature before consumption, they’ll soften up. They are 100% totally fine to eat.. promise! 🙂
Do you happen to know the calorie count per bar?
I’m confused. Do you soak the cashews for the crust or not?
No, not for the crust!
Okay good, I used my better judgment and didn’t. But it clearly says to soak both the crust cashews and the filling cashews.
They are currently sitting in my freezer can’t wait to give them a try!
I have no idea how I fumbled there… thanks for pointing it out. I cannot WAIT for you to try them. Please do let me know what you think!!!
They were delicious! So much creamier than I had expected.
I had made these for a dinner we were having at a friend’s house. I’ve been trying to talk them into giving paleo a try for the last few months, but they always said they couldn’t “give up their sweets”. Long story short, they are both starting on Monday lol.
I did have similar issues with it as previous posters.
While mine tasted fine, I did have to cook the crust quite a bit longer so that it wasn’t a cake like consistency, and the coconut oil seperated from my caramel sauce as well. I just poured it off the top and used what remained.
what is the calorie count and is this safe for Diabetics??? not sure with the syrup and sweets. trying to find something pre diabetics can eat
I know it’s an older recipe but does anyone have suggestions for subbing out the cashews? I just cannot eat them in spite of the fact that I love love love them. They do not love me back 🙁
I’m so sorry to hear that. Unfortunately, you cannot substitute the cashews in this recipe as they are responsible for making the “cheese” layer.. there is nothing that I know of that can have the same effect 🙁 I’d recommend checking out my other cashew-free desserts though!
I don’t care for cashews why I use raw almonds and almond butter.
Hi. I am trying to make these but the cheesecake layer is just a liquid mess. I am following your instructions step by step and reading them over 100 times. How are this getting it to turn creamy ?
Hi, that is SO bizarre. I’ve never ever heard of this happening. Soaked raw cashews turn into a very thick cream “cheese” … I’m not really sure what you are doing wrong. This is breaking my heart!
The recipe says to heat the caramel pecan mixture to “between 230°F”. Between that and what? Thanks!
So sorry about that. 230 and 240!!
Hi, is there something I can substitute for all the cashew….my daughter is so allergic to cashews?
Hi! Unfortunately not. You cannot make a vegan cheesecake without raw cashews. However, I would recommend another one of my desserts for sure! If you are looking for something without cashews, you should try my keto cakes, chocolate banana bread, tahini brownies, vegan french toast bake, etc.