Rich, chocolatey and indulgent, this no-bake Chocolate Pecan Caramel Cheesecake is naturally vegan, gluten-free and made with wholefood ingredients. It is perfect for celebrating Thanksgiving and serving as dessert or an afternoon treat with tea of coffee. It has a no-bake cookie base, a gooey layer of no-bubble caramel, sweet nutty pecans and a thick rich chocolate cheesecake filling.
Chocolate Pecan Caramel Cheesecake
Prep Time: 30 mins
Serves: 10-12 People
Ingredients
For the Base
320g vegan and gluten-free chocolate sandwich cookies
80g vegan butter
For the Caramel and Pecans
100g smooth, runny almond butter
1 ½ tbsp melted coconut oil
3 tbsp agave or maple syrup
1 tsp cinnamon
A pinch of salt
For the Cheesecake
150g 85% Dark Chocolate, chopped small
200g vegan cream cheese
150g silken tofu, drained weight
2 tbsp cocoa powder, sifted
60ml agave or maple syrup
1 tsp vanilla essence
28-30 pecan halves
To Decorate
85% dark chocolate, melted and set into stars
10g pecans, crushed
Sprinkles
Method
Step 1
Grease an 8-inch round loose-bottomed cake tin and line with base with parchment paper. Remove the cream cheese from the fridge, to allow it to come to room temperature.
Step 2
For the base: crush the cookies into a fine crumb and melt the butter. Stir together to reach a wet sand consistency. Pour into the tin and press down firmly to make a compact base and sides – be patient to make an even layer. Chill in the fridge while you continue.
Step 3
Make the caramel: whisk together the ingredients until smooth. Now remove the tin from the fridge and pour over the caramel, saving 2 tbsp (30g) for the top. Spread out evenly and arrange the pecan halves in concentric rings to cover the base. Chill in the fridge for 30-60 minutes, until the caramel has hardened. Save the remaining caramel in a sealed container in the fridge.
Step 4
For the cheesecake: melt the chocolate in the microwave or over a bain-marie and allow to cool down for a few minutes (this ensures the mixture doesn’t seize up). Into a food processor or high-speed blender, add in the cream cheese, silken tofu, cocoa powder, agave or maple syrup, vanilla, a pinch of salt and the melted chocolate. Blend until really thick and creamy, scraping down the sides as necessary.
Step 5
Assemble the cheesecake: remove the tin from the fridge and spoon over the cheesecake filling, pressing down lightly. Make swirls on top and then place back in the fridge for 2-3 hours or overnight, until firm.
Step 6
To serve: carefully remove the cheesecake from the tin and discard the parchment. Swirl on the remaining caramel and decorate with more chocolate, some pecans and sprinkles.
Step 7
Slice and serve straight away. Keep leftovers in the fridge, covered well, for up to 1 week and you can also freeze the cheesecake for 1 month, wrapped well, and allow to defrost before eating.
