Salted Caramel Cashew Cheesecake

Introduction

This Salted Caramel Cashew Cheesecake is a decadent, protein-rich dessert that feels indulgent yet cleverly uses cottage cheese for a uniquely creamy texture. You’ll love the contrast of the smooth, rich filling with the crunchy cashew crust and the sweet-and-salty caramel topping.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes (plus cooling time)

Servings: 8

Ingredients

• 1 cup cashews (I used roasted lightly salted cashews)
• 2 tbsp butter
• 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 8 oz full fat 4% cottage cheese
• 4 oz cream cheese
• 3 eggs
• 1/2 tsp vanilla
• 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 2 tbsp butter
• 2 tbsp heavy cream
• 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/2 tsp vanilla
• two pinches sea salt
• heaping 1/2 cup lightly salted roasted cashews

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan.
2. Make the crust: In a food processor, pulse 1 cup of cashews until they resemble coarse crumbs. Add 2 tbsp butter and 1 tbsp sweetener. Pulse until the mixture starts to clump together. Press this mixture firmly into the bottom of the prepared pan.
3. Make the filling: Clean the food processor. Add the cottage cheese, cream cheese, 3 eggs, 1/2 tsp vanilla, and 1/3 cup sweetener. Process until the mixture is completely smooth and no lumps of cottage cheese remain, scraping down the sides as needed.
4. Pour the filling over the prepared crust. Tap the pan gently on the counter to release any air bubbles.
5. Bake for 55-60 minutes, or until the edges are set and the center only has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, remove and cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, preferably overnight.
6. Make the caramel sauce: In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp heavy cream, 1/4 cup sweetener, and 1/2 tsp vanilla. Simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in two pinches of sea salt.
7. To serve, run a knife around the edge of the chilled cheesecake and release the springform ring. Top with the caramel sauce and sprinkle with the heaping 1/2 cup of roasted cashews.

Variations

• Individual Servings: Bake the cheesecake in a muffin tin lined with parchment liners for easy, portion-controlled mini cheesecakes. Reduce baking time to 20-25 minutes.
• Chocolate Drizzle: After adding the caramel, drizzle the finished cheesecake with melted sugar-free chocolate chips for a chocolate-caramel twist.
• No-Bake Option: For the filling, use 1 cup of soaked, drained raw cashews blended with the dairy and sweetener, then set in the fridge. Note: This will change the texture significantly.
• Crunchy Topping: Instead of sprinkling whole cashews, roughly chop them for a different texture that distributes more evenly with each bite.

Tips for Success

• For the smoothest filling, ensure your cream cheese and eggs are at room temperature before blending.
• The long, slow cool-down in the oven is crucial to prevent the cheesecake from cracking.
• If your caramel sauce thickens too much upon cooling, gently reheat it with a tiny splash of cream to bring it back to a pourable consistency.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. The caramel sauce is best stored separately in a sealed container in the fridge for up to a week; warm slightly before serving. This cheesecake does not freeze well due to the dairy-based filling and topping.

FAQ

Can I use a different sweetener?

Yes, you can use an equal amount of your preferred granulated sweetener that measures like sugar (e.g., erythritol, monk fruit blend). Liquid sweeteners will alter the texture.

My food processor isn’t very powerful. Can I still get the filling smooth?

Absolutely. Blend the cottage cheese and cream cheese first until completely smooth before adding the eggs and other ingredients. This ensures no grainy texture remains.

Why is there cottage cheese in this?

The cottage cheese adds protein and creates a uniquely rich, dense, and creamy texture that’s different from a traditional all-cream-cheese filling.

Can I make this nut-free?

No, this specific recipe relies on cashews for both the crust and topping. Substituting them would require a complete recipe redesign.

Do I have to use a springform pan?

It is highly recommended for easy removal. If you don’t have one, use a well-greased cake pan and serve slices directly from it.

Is the caramel sauce supposed to be thick?

It will be a pourable sauce that thickens slightly as it cools. It will not become as thick as traditional sugar-based caramel.