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Salted Caramel Macadamia Cheesecake



This recipe is divine! Not only can you create a beautiful cheesecake you can also use the base as a snack recipe and add chia seeds to the filling layer for a caramel cheesecake chia seed pudding!


Serves 16 slices

Serves 1 large cake or two smaller cakes

Approx. $15.79 AUD per batch - $0.98 AUD per slice

Equipment Required: Springform cake tin & food processor


Base Ingredients


1 1/2 cups Medjool dates, pitted

2 cups desiccated coconut

1/2 cup macadamias (optional)


Filling Ingredients


1 can coconut cream

1 1/2 cups Medjool dates

1/4 cup coconut oil

1 tsp. vanilla extract or vanilla bean paste


Garnish Ideas


1/2 cup chopped macadamias (optional)



Cheesecake Directions


  1. Prepare a spring form circle-baking tin with coconut oil spray.
  2. Blend base ingredients together in a food processor.
  3. Once combined press the base into the baking tray.
  4. Blend filling ingredients together in a food processor and pulse until smooth.
  5. Once smooth, pour the mixture over the base and freeze for a minimum of 6 hours or overnight.
  6. Top with garnish and enjoy!


Recipe by: Brynley King
Photography by: Jo Anderson 





A blogger of all things coconut from - and Banaban Virgin Coconut Oil’s Creative Director - Bryn is Australia’s Certified Organic under 30 winner, Going Coconuts Recipe App Creator, International Published Author of Going Coconuts (Australia) & Superfood Kokos (Europe). // You can also check out Bryn’s latest and best selling Going Coconuts Baking Mixes including healthy sticky date + cinnamon donuts in all good health food stores across Australia & New Zealand <3 


  • Date: 14-Apr-2017

    Where is the salted caramel taste or am I missing something
  • Date: 07-Apr-2017

    Hi brynley, what size tin for the coconut cream did u use TIA
  • Date: 06-Apr-2017

    What is the sauce you out over the top of the cheesecake please?
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