Healthy Baked Cashew and Caramel Cheesecake Recipe


The Amazing Spamella has done it again! This Baked Cashew and Caramel Cheesecake, Featuring Our Shortcrust Pastry Bakin’ Butter, is delicious and healthful. A perfect dessert!


For the base – ½ tub Hognuts Bakin’ Butter

(keep in the fridge for at least 1 hour beforehand)

For the filling –

  • 1 small butternut squash, peeled, chopped, cooked and cooled

  • 3 tablespoons tahini

  • 1 teaspoon vanilla extract

  • 2 tablespoons lucuma powder

  • 3 tablespoons coconut sugar

  • 1 egg

  • 1 tablespoon cornflour

  • 2 tablespoons almond milk

  • Pinch of good quality sea salt


For the topping –

  • 2 tablespoons coconut oil

  • 2 tablespoons agave nectar or coconut/maple syrup

  • 4 tablespoons cacao powder


Get baking!

  1. Preheat the oven to 180 degrees and lightly grease and line a loaf tin.

  2. Press the Bakin’ Butter into the loaf tin and spread out evenly. Bake for about 8-10 minutes, until just starting to go golden brown.

  3. Meanwhile, blend all of the filling ingredients together in a blender until thick and smooth.

  4. Once the base has baked a little, remove from the oven, pour over the filling and return to the oven. Bake for about 30-40 minutes in total until set – you may want to cover halfway with foil to prevent burning!

  5. Leave to cool in the tin, then gently turn out and chill in the fridge for at least 4 hours.

  6. When you’re ready to serve, slice up into about 8-10 bars. Place the coconut oil and chosen syrup in a small pan and gently melt. Remove from the heat, then whisk in the cacao powder to form a smooth glossy chocolate sauce. Drizzle over each of the bars – now serve!


Keep any leftover bars in an airtight container in the fridge for up to 2 days.


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