Incredible Edible Paleo Salted Caramel Cheesecake Bites

Paleo Salted Caramel Cheesecake Bites

Paleo Salted Caramel Cheesecake Bites

Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and sunsets? Who needs em’, but if I see the words “Salted Caramel” on any food item I immediately have to have a bite of whatever it is or I will die a slow painful unmerciful death. Okay fine more like I’ll throw a tantrum until I get a bite and then I’ll savor every last second of the flavor and hope it lingers and saturates every single taste bud. I could write poetry about salted caramel and the beauty it beholds. Or I could just capture it in one single word. Yum.

These Paleo Salted Caramel Cheesecake Bites are seriously the way to go. They are quick, easy, and decadent! I brought these in to work and they were a huge hit. I have this thing where I immediately have to get rid of all blog food otherwise I will eat it all. This means that my awesome co-workers get to be my taste test subjects. It’s actually a lot of fun to see what they think because there is such a variety of eaters in the office. There are the “We eat normal but relatively healthy” eaters, the “Foodies”, the “More processed and unhealthy the better” and lo and behold, there are actually two Paleans! Every aspect of the food eater spectrum we have here in the office so I like to see what both sides think. It’s like asking the Jedi’s and the Storm Troopers to sample food and give you feedback. Yes it is. Don’t argue with my Star Wars reference.

So how was your weekend?! I ran my 4th Half-Marathon of the year yesterday! It was such a great run you guys. I had some friends from high school running it with me, Marin, Meghan and Laura (it was Laura’s first Half and she did great!) and then my awesome and hilarious running buddy Bree. It was this whole huge festive event. Even my parents made it out! Bree and I completed the Triple Crown series this year which is where you run three local San Diego Half-Marathons and then at the end you get a special Triple Crown medal. 39.3 miles of gorgeous San Diego. This was probably my favorite and best run ever. There was no time PR or anything fancy like that, I was just properly fueled, had a great running mix in my iPhone that got me pumped, and I was just happy to be out there running with my friends in the city I love. Normally after a Half-Marathon I tell myself that I’m never running again. This time I felt I could have ran at least 5 more miles. I felt FANTASTIC! It also helped that the weather was unseasonably cool for late August. Oh my gosh it’s late August?! EEK! This year has flown by! This means two things, one my birthday is next month, and two it’s almost time for PUMPKIN FLAVORED EVERYTHING!!!! Until then, just make these Paleo Salted Caramel Cheesecake Bites to hold you over.
Cheesecake bite3

Paleo Salted Caramel Cheesecake Bites
*Makes 24 servings

For the crust:
1 heaping cup raw pecans
1 tablespoon coconut oil
1 tablespoon creamy almond butter
2 tablespoons coconut flour
2 tablespoons pure maple syrup grade B
a few pinches of pink himalayan salt

For the filling:
1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup peeled & diced zucchini
1/4 cup coconut oil, melted
2 tablespoons canned coconut milk, full fat, room temperature
2 tablespoons pure maple syrup, grade B
2 tablespoons coconut palm sugar
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon

For the caramel:
1/2 cup grass-fed butter (or ghee)
1/2 cup canned coconut milk, full fat (room temp.)
1 cup coconut palm sugar
1/2 teaspoon vanilla
few pinches of pink himalayan salt

1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.

2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, coconut milk,
maple syrup, coconut palm sugar, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.

3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.

4. To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut milk and combine using a whisk. Bring the mixture to a soft boil and then add the coconut palm sugar. Whisk again until combined.

5. Then stir in the vanilla and a few pinches of salt. Bring the mixture to a rolling boil over medium-high heat. Let boil for 3 minutes, remove, and stir until the mixture becomes a smooth liquid again. Repeat this process 3-4 times. Each time the mixture should get a little thicker and a little thicker. Remove from heat and let cool. As the mixture continues to cool it will thicken. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I wonโ€™t tell.

6. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. Enjoy!

Cheesecake bite2

So how were your little bites of Heaven?! Speaking of, I LOVE to hear all the feedback you guys give me about the recipes you try. I also like to help you guys problem solve, so if something doesn’t turn out, let’s figure it out! New slogan. Yes. Most of these recipes I’ve made numerous times, so feel free to ask, and if you messed up, trust me, I probably did it too at some point. I really just want you guys to have the best experience possible making healthy food. I don’t want you to get frustrated and have a stage 3 meltdown like I normally do. It’s not pretty people.

So until next week, enjoy! Enjoy your friends, your loves, your sport, your life, your salted caramel, whatever you enjoy…just enjoy it. Whoa, salted caramel makes me say deep things. Oh and by the way I would just like to point out for the record that this is the second non-chocolate recipe in a row! I enjoy you though my Weirdos! (Non-Chocolate lovers) I don’t understand you, but I enjoy you. I also enjoy that next week’s recipe has chocolate in it. Boo-ya. Did I just boo-ya? I’m hanging up now.
Cheesecake bite4

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94 responses to “Incredible Edible Paleo Salted Caramel Cheesecake Bites

  1. Pingback: Incredible Edible Paleo Salted Caramel Cheesecake Bites | The Big Bang Was The Original Plot Bunny·

  2. I am genuflecting to the temple that is CEWADM as I write this. Well, not actually as I write it. More metaphorically, really. Regardless, these wee beauties look SO good! YUM!

    PS – go you on the 1/2 marathon. I hate running. But am off to the gym shortly (not a complete sloth!)

  3. Absolutely beautiful! These are the perfect size to treat yourself without overindulging. I can’t wait to make some.

    • Hey Ashley! They look like a lot of work but I promise they are super easy! I’m paleo dessert catering a friends wedding today and made these for her last minute, I only agreed because I knew they weren’t tons of work and I had the ingredients on hand. The “Reese’s” cheesecake I have on the blog is also crazy delicious and it’s a full size one so its even easier! :)

  4. So I made these last night… only change I made was using the caramel recipe from PaleOMG (thought it would make the treat even healthier since she uses dates instead of sugar). These were great… even my non-paleo husband enjoyed them! We were both thrown off by the zucchini ingredient when we were whipping these up… but you’d never know it was in there!
    Great work – thanks for the yums!

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  6. I’m laughing at the ad on this site for honey mustard ruffles!
    Tried the paleo lava cakes with caramel last night
    Heaven! The Carmel is great off a spoon with him salt …alone
    What a treat.
    Gonna try the cheesecake bites next.
    Have you made it like key lime?
    Thanks for all your support
    Yum yum

    • The ads are the worst! Against All Grain posted a picture of a Big Mac ad that showed up on her page, ha! Omg the caramel on a spoon with the salt, I totally eat it that way too! Glad I’m not the only one. The molten lava cake is my absolute favorite thing. Best chocolate treat ever! ;)

    • Robin aren’t they great! They are the perfect size! I can eat one or two and I’m good to go and they keep you satisfied long after any ole sugary gluteny dessert would. I’m so happy you enjoyed, thanks for sharing! :)

  7. Bless you!!!!!! This makes my day, no year…just started paleo, after my whole30 I’m making these! It wasn’t easy coming to terms with no salted caramel!

    • Good luck on your Whole30! You will feel so amazing, I’m excited for you! I also firmly believe that no person should ever have to come to terms with no salted caramel. That’s just mean. You will LOVE these! :)

  8. Oh! You must be my long-lost twin sister! The way you described how you feel about salted-caramel anything is EXACTLY THE WAY I FEEL! We MUST be twins! J/K! Anyway, I printed it, and can’t wait to try it! Heaven!

  9. Would LOVE to make these…yet I fear I am the ultimate lazy person…could I possibly “do” these in a large pan and cut them into “bites”?…Love your incredible blog…newbie and fan!

  10. I made these & they are so delicious & addictive! I had to start giving them away because I couldn’t stop eating them! Thanks so much for the recipe. Also, HELP, I am trying to preorder the cookbook “The Paleo Kitchen”, but I am not having any luck. Can you advise? Much thanks.

    • I’m so happy you liked them! I had to bring mine into work and give them away too! Ha! You should be able to pre-order The Paleo Kitchen through Amazon! Try the link on my Facebook page or go directly to amazon. You can pre-order by placing in your cart it looks like. I can’t wait another second for it!

  11. I’ve never soaked nuts for a recipe before: Do I need to dry/dehydrate them once they’ve soaked??

    • If you can make the trip to the store do it! It makes them SOOOOO creamy and really gives them that true cheesecake texture. It’s worth the inconvenience and the drive. I don’t have any subs for you. You could just leave it out but that would change the texture and perhaps some of your liquid ratios, perhaps add more soaked cashews. Can you bribe someone to get the zucchini for you if you promise them tasty treats?!

  12. I just wanted to let you that these bites….well hell….your entire website is like porn for me. Truly incredible. I make these “cheesecake” bites all the time and everyone in my family loves them. I don’t have a mini cupcake pan so I just make it into one big pie thingy.They are so amazing that when the last piece is gone my husbands like when are you making more? So keep up the good work. I am working on building my website now. Hopefully I will have up and running soon. I would love to mention your site. Thanks for being an inspiration. Also when I drain the cashews I noticed that there is a kind of film over them. Should I rinse that off first? Thanks.

    • Hey Kate! Glad to hear they are the new family favorite! :) If you guys like pumpkin, try the Pumpkin Swirl Cheesecake Squares which are a similar seasonal treat! I don’t think the film really matters, you could rinse them off if you wanted to, but I don’t think it makes much difference. :)

  13. Hi there
    I tried to make these delectable piece for a party tonight, however once I take them out of the freezer, the quickly ‘melt’ Help?? I would love to drizzle caramel on these but I would have to put them back in the freezer unless I want to serve these with a spoon.
    They taste delicious, so if the guests reject them, I am equally happy :-)

    • Is it hot in your house?! hahaha how long did you freeze them for first? The longer you freeze, the easier and longer you will have to work with them before they start to thaw. Maybe try removing a few from the freezer at a time, putting the caramel on, and then putting them back in the freezer. You can then throw them back in the freezer finished until you are ready to serve. Hope that helps!

  14. Made these yesterday and WOW!!! They are beyond amazing! I had to make a couple changes because of a fitness challenge I’m doing (coconut oil for grass-fed butter/ghee) and because I couldn’t find coconut palm sugar (used maple syrup instead, as directed) but they were still amazing! Thanks so much for sharing this gem :)

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  18. I made these the other day, you should know something about me; I NEVER leave reviews on anyone’s recipes. But these were so amazing! I love you… I know we haven’t met, but I love you.
    My cheesecake together was a little runny(definitely my fault), so next time I will boil the caramel for longer and not measure wet ingredients over the blender (I may have put a little more than 2 TBS of almond milk) anyway, I just kept them frozen and it was fine.

    • I love you too! I’m totally the same way, I never leave reviews unless I was blown away so I take this as a HUGE compliment! Thank you! :) And yes no more measuring over the blender. ;)

  19. I want you to know, I made these (didn’t have zucchini, but substituted avocado for extra creaminess). Oh my gosh. I can’t stop eating them. And my husband, who is all-things-skeptical, can’t stop either :). Thank you!

    • Whoa! You are a mind reader! A Clean Eating with a Dirty Mind reader! haha I too have been recipe testing with avo in place of the zucchini and a few other ingredients and I find it to be such a great ingredient for extra creaminess as well, especially in “cheesecakes” and mousses. I’m so happy to hear you and the skeptic enjoyed this recipe so much! Thanks for stopping by :)

  20. Just made these tonight for the girls, they are GREAT!!! Big hit even my 12 year old son loved them!!

    Thank you :)

  21. I made these today for the first time. They turned out fantastic! Thank you so much for sharing this recipe! Can’t wait to make them again:) They weren’t super quick (nothing really is though when you have a 13 month old running around), but they were definitely worth the extra time. Thanks again! What a delicious treat:)

  22. so sad! my caramel broke! i think it was too hot when i started putting the eggs in. i should have tempered… bummer. it looks amazing

    • Oh no! Yes it could be because it was too hot, next time try low heat until everything is tempered and then turn up to a boil. :) Don’t be discouraged, it will be worth it I promise! :)

  23. wow that looks so goood! i think i’ll make this for valentine, maybe give it some coulour with cherry/chocolate topping instead of the caramel. i’m wondering how long you can store this though? xx

    • Oh yum sounds great with the cherry chocolate combo! Let me know how it comes out! I think you could store these in the freezer for at least 2 weeks if not longer, and the fridge for a few days. :)

  24. Can I hire you to make these for me and ship them to Orlando? They look DELICIOUS but I’m the laziest (well, really, the busiest) Palean in the world. I need recipes that at 5-10 minutes prep, tops.

  25. Aww. My Caramel split :-( maybe I boiled it too long. I counted 2 mins. I used Ghee too and the other ingredients. Still excited tho.

    • It may have something to do with the ghee. I’ve made this caramel 100 times and never had a problem, but I used butter. Sorry it didn’t come out. :( I need to perfect a ghee version! I hope you were still able to enjoy! :)

      • I made it a second time after i posted, and kept a keen eye and took it off the stove quick;y – added only smaller amount of ghee and it worked :) everyone is like whoaaa mmmmm

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  27. I noticed no one put a pan size if they wanted to make it that way. I doubled the recipe and it fit perfectly in a 9×13 pan. This recipe is delicious!

  28. these look amazing!! im in the middle of making them and i have just realised i dont have any coconut sugar for the caramel, only coconut nectar :(. what can i substitute it with??

      • thank you very much!! i think i used too much butter…what do you use to measure 1/2 cup butter? i used approximately 115 grams because thats the conversion i found and it was too much

      • I’m not sure what the conversion to grams is, but I used 8 tablespoons which equals 1/2 cup. The Kerrygold grass-fed butter I use is marked by tablespoons. I believe a standard stick of butter would be 1/2 cup or 8 tablespoons and the Kerrygold sticks are twice the size of a standard stick to equal 1 cup/16 tablespoons, in which I used half. Hope that helps or makes sense at all!

  29. Hi ๐Ÿ˜Š It says almond milk in the description, but not in the list of ingredients. How much is needed? And maybI ask what grass fed butter is? Many thanks

    • Hi! Thanks for pointing that out! I found the recipe works better with the coconut milk instead of almond milk so I updated it and must have forgot to edit the description! Grass-fed butter is butter made from the milk of grass-fed cows like Kerrygold brand. It’s super high in awesome vitamins and such a healthy fat, not to mention delicious! You can find this in pretty much any grocery store these days. :)

      • So I’m allergic to nuts….can these be substituted with anything else for the crust and filling?

      • There are a few solutions, you could use sunflower seeds in the crust, it will change the flavor but it should still be fine. For the filling if you can tolerate dairy, I would just use a high quality grass-fed full fat cream cheese, if you can’t tolerate dairy another option would be to use canned coconut cream instead and then add a thickener like tapioca, arrowroot or guar gum. Hope that helps! If you decide to try it let me know and we can work together to figure out a good starting point! ;)

      • Hi Vanessa

        Thanks! I live in Denmark so all those nice ingredients may not be awailable. But I’ll try a farm shop and see if I can be so lucky ๐Ÿ˜Š These looks so delicious so I must try it!

      • Hi Vanessa

        Thanks! I live in Denmark so all those nice ingredients may not be awailable. But Iโ€™ll try a farm shop and see if I can be so lucky ๐Ÿ˜Š These looks so delicious so I must try it!

    • Yes I think it would! You may have to refrigerate or freeze the slices to get it hard enough to cut into bars, but it should work fine. It tastes just like real caramel! Let me know if it works!

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  31. This is my first time making Caramel Cheesecake Bites and the finished product tasted amazing . The crust and caramel mimicked the picture you posted but the filling is darker in color d/t the coconut palm sugar I used. Mine is brown. Did I use the correct type or is there another? Mine is organic and unrefined.

    • Hey there! All coconut sugar is pretty brown, the caramel in the picture could look lighter due to random factors like lighting or because I set it in the freezer between food styling/photographing. I also think it gets lighter as it sits and hardens as opposed to right off the stove. Hope that helps!

  32. These are just YUMMMMMM! In the caramel I subbed coconut oil for the ghee and it turned out just fine but did have some excess oil that didn’t incorporate (I just poured that off before cooling.) Time consuming to make but definitely worthwhile!

    • Oh great to know about the coconut oil swap, thanks for sharing! You could also probably get away with using just coconut milk, coconut sugar, some vanilla and salt I think ;) I just love that buttery caramel flavor! Mmmm butter. I’m so happy to hear you liked them! They are one of my personal favorites. Definitely time consuming (what Paleo recipe isn’t) but SO worth it! Also you can freeze and thaw them for single serving desserts! :)

  33. Pingback: 10 Paleo Cheesecake Recipes to Dream About : paleoforever·

  34. Hi,
    I just started to get into Paleo and I love it! I made these today and omg, they are so delicious! Going to a bbq tomorrow and promised my friend to bring them, I hope there will be any left to bring;; :-)Thank you

    • Welcome to Paleo! I’m so excited you decided to make one of my recipes! It makes me feel so special! I’m really happy you liked them, and I know, it’s so hard to save them for other people! ha!

  35. Pingback: Crossfit Federal Way – Paleo caramel cheesecake bites·

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