A chocolate caramel cheesecake that nobody would know is vegan! Everybody will love this sweet and much more wholesome version of cheesecake. I made this for my sister's birthday cake, and she kept raving about it. Seriously couldn't eat enough!

Gallery

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
4 hrs 5 mins
total:
4 hrs 55 mins
Servings:
10
Yield:
1 cake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Caramel Sauce:
Base:
Chocolate Filling:
Topping:

Directions

Instructions Checklist
  • Soak cashews in enough water to cover for 2 to 3 hours.

    Advertisement
  • Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.

  • Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.

  • Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.

  • Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.

  • Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.

  • Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

Cook's Note:

You can use coconut sugar instead of brown sugar if you like.

Nutrition Facts

702 calories; protein 12.7g; carbohydrates 89.3g; fat 37.6g; sodium 225.5mg. Full Nutrition
Advertisement
Advertisement