Chocolate Caramel Cheesecake

Name: Chocolate Caramel Cheesecake
Prep time: 45 min
Total time: 45 min
Cuisine: International
Ingredients: 200 g of almonds (whole); 100 g of rolled oats; 300 ml of maple syrup; 2 pinches of salt; 400 g of cashews (soaked); 120 ml of coconut oil (melted); 10 ml of vanilla extract; 40 g of unsweetened cocoa powder; 150 g of blueberries (fresh); 30 g of almonds (sliced)

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A delicious raw, no-bake vegan cheesecake with creamy layers of chocolate and caramel on an almond and oat base. Topped with fresh blueberries and sliced almonds, it is an indulgent yet wholesome dessert.

Total time: 45 min
Prep: 45 min
Cook: –
Rest: 4 h
Difficulty: Medium
Per person: €0.63

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

810kcal

Protein18 g9%
Carbs70 g33%
Fat55 g58%
Fiber10 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For easy unmolding, make sure the cake is thoroughly chilled and gently run a thin blade along the inside edges of the pan before releasing the springform. You can adjust the amount of maple syrup to your taste.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 3 months, tightly wrapped in plastic wrap and then placed in a freezer bag.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideal since it needs chilling time to set to the right texture.

Reheating : How do you reheat it?

Reheating is not recommended; the cake would lose its texture and melt. Enjoy chilled.

Variations

Decorate with fresh blueberries, sliced almonds, and a drizzle of melted dark chocolate.
Let it set overnight in the refrigerator if possible.
Press the base evenly into the bottom of a springform pan.

Mistakes to avoid

Forgetting to soak the cashews: drain and rinse them before blending.
Cutting the chilling time short: allow at least 4 hours in the refrigerator.
Pouring the chocolate over a caramel layer that has not set: let the first layer firm up for 30 minutes.

Frequently asked questions

How do you make the cheesecake base?

Blend the almonds, rolled oats, a little maple syrup, and a pinch of salt until sandy and able to hold together when pressed, then pack it into the bottom of the springform pan.

Why soak the cashews?

Soaked, drained, and rinsed cashews blend into a perfectly smooth cream. Together with melted coconut oil and vanilla, they take the place of cream cheese in this vegan dessert.

How long should the cheesecake set?

Freeze the caramel layer for 30 minutes, pour on the chocolate layer, then refrigerate the cake for at least 4 hours, ideally overnight, before unmolding.

How do you make the two layers?

Divide the cashews, coconut oil, and vanilla in two: one half makes the caramel filling with maple syrup, and the other half makes the chocolate filling with unsweetened cocoa.