Recipe by Jordan Pie

This caramel and ginger cheesecake recipe is a showstopper! It’s incredibly creamy and decadent and perfect for those who are gluten-free and dairy-free. And it’s drizzled with the most amazing salted caramel sauce with hidden bone broth. Yes! Bone broth desserts are our new favourite thing! 


1 cup macadamia nuts

80-90g dried apricots (preservative free)

1 cup desiccated coconut

2 Tbsp cacao powder

1 Tbsp coconut oil (if needed)


2.5 cups cashews (soaked and drained)

½ cup filtered water

¼ - ⅓ cup maple syrup

½ cup coconut oil, melted

1 Tbsp Gevity Rx Natural Bone Broth Body Glue

2 Tbsp dried ginger powder

1 tsp vanilla powder or 2-3 tsp vanilla extract

Salted Caramel Sauce

½ cup coconut butter, melted

½ cup maple syrup

1 Tbsp Gevity Rx Natural Bone Broth Body Glue™

2-3 tsp dried ginger powder (optional)

½ tsp vanilla powder or 1 tsp vanilla extract


  1. Grease and line a springform cake pan with baking paper.
  2. Add all of the base ingredients (except the coconut oil) into the food processor and blitz until it starts to form a sticky dough. If it’s on the drier side, blend in the coconut oil. Transfer and press into the lined cake tin evenly.
  3. Add all the filling ingredients into the food processor and blend until completely smooth and creamy. Scrape down the sides of the bowl and re-blend.
  4. Pour the filling on top of the base and use a spoon to spread the filling out evenly.
  5. Place in the freezer to set, this could take between 4-5 hours.
  6. When the cheesecake has completely set, remove it from the springform pan. Allow the cheesecake to thaw at room temperature for at least 20 minutes before serving.


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