Base Preparation: Combine the mixed nuts, coconut flakes, coconut oil, cinnamon, salt, and almond flour in a bowl. Press this mixture firmly into the bottom of a greased springform pan. Place in the refrigerator to chill for 20 minutes, setting the stage for your dessert.

Caramel Layer Creation: In a small saucepan, gently warm the sugar-free caramel syrup and heavy cream until well combined. Spread this silky caramel layer over the chilled nutty base, then return it to the refrigerator to set.

Cream Cheese Layer Assembly: Whip together the softened cream cheese, sugar substitute, and vanilla extract until the mixture is smooth and creamy. Carefully spread this layer over the set caramel layer, creating a velvety middle tier.

Chocolate Ganache Indulgence: Melt the sugar-free dark chocolate chips and heavy cream together, stirring until you achieve a smooth ganache. Allow it to cool slightly before pouring over the cream cheese layer, adding a rich chocolate finish.

Final Garnish and Chill: Embellish the top of your dessert with whole nuts, sugar-free dried cranberries, and a sprinkle of pine nuts for an elegant touch. Refrigerate the dessert for at least 4 hours, or overnight, to ensure it’s fully set and ready to serve.