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Salted Caramel Chocolate Cheesecake Slices [Vegan, Gluten-Free]
Four words: Salted caramel chocolate cheesecake. Is your mouth watering yet? A deliciously sweet and chewy crust is topped with a creamy blend of cashew nuts, almond milk, and tahini. Topped with melted chocolate, this cheesecake leaves nothing to be desired. Whilst not really low in calories, it is sugar-free... Read More
Ingredients You Need for Salted Caramel Chocolate Cheesecake Slices [Vegan, Gluten-Free]
How to Prepare Salted Caramel Chocolate Cheesecake Slices [Vegan, Gluten-Free]
For the Base:
- Add all of the ingredients together into a high-powered food processor and blend until combined. Press into the bottom of whatever pan you're using (see note).
For the Filling:
- In a food processor, blend all of the filling ingredients together into a thick and creamy mixture. Scoop out over the base, smooth out the top, and place in the freezer.
For the Topping:
- Whilst the filling is in the freezer, melt the chocolate and coconut oil over a bain-marie, stirring well. Once smooth and fully melted, remove from the heat and pour over the cheesecake filling and return to the freezer. Freeze for at least ten minutes to allow the topping to set fully.
- When you are ready to serve, remove from the freezer and container. Allow to defrost for around ten minutes, then using a very sharp knife, cut into two slices (tip: a sawing action works best to avoid cracking the topping), and serve!
Notes
You want to “build” the cheesecakes in a container that allows you to pour in each layer, without any overflow, so do adapt this to whatever you have. I actually used a loaf tin and constructed a close-fitting edge using tin foil to give the cheesecake even(ish) sides.
Nutritional Information
Total Calories: 924 | Total Carbs: 173 g | Total Fat: 94 g | Total Protein: 32 g | Total Sodium: 506 g | Total Sugar: 117 g (Per Serving) Calories: 462 | Carbs: 87 g | Fat: 47 g | Protein: 16 g | Sodium: 253 g | Sugar: 59 g Nutrition info does not include mixed seeds.
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Just made this recipe – It is delicious!! I usually don\’t like the taste of dates because I think they are too sweet, but this recipe has just about the perfect amount of sweet. LOVED the tahini and seeds in it. I used a big food processor, so the "creamy" filling was not really creamy, but it is still amazing. Will be making this again!
Hi Natalie! I just made your recipe, using a food processor for the first time. I used a KitchenAid 950ml cup with S-blades, but the cashew cream filling doesn\’t get smooth. The blades are slicing above the mixture, so I had to stop the machine every 5 seconds to scoop the mixture back on top of the blades. Result: it\’s more like a snickers thing than a cream cheese :D Do you have any advice? Should I better use a blender or mixer for this layer? Thanks!
How do you measure the cashews? Can you translate it to cups, like 1/2 cup, etc.?
Hi Pat – if you don\’t have any scales to weigh the cashews, it translates to 1/2 a cup. Enjoy :)