Easy no-bake praline cheesecake recipe | Ft Alpro

Vegan, gluten-free, wheat-free, no-bake.

A moorish and extremely delicious praline cheesecake, with a crunchy hazelnut chocolate base, a delicious praline chocolate cheesecake layer, topped with dairy-free dark chocolate drizzle and whole hazelnuts.

No-bake cheesecake never tasted so good!!! 

This recipe is in collaboration with Alpro + Kelloggs.

I used the new Alpro Oat Milk in the cheesecake layer, which gives a subtle oaty flavour. It really compliments the cacao!

I also used the new Kellogs ‘Cocoa + Hazelnut’ granola which is truly scrumptious!!! 

This has become my ‘go-to’ breakfast granola. It tastes just like a Ferrero Rocher, but healthier, obviously- haha!

The Oat milk is unsweetened, and the Kelloggs granola contains no added sugar which is fab! both are 100% vegan!!!! 

I am so happy I decided to use it as a base for this cheesecake, it adds flavour, texture and crunch- Y U M!

This cheesecake is quick & easy to make, and tastes incredible! It’s a simple, yet decadent dessert for any occasion.

If you love chocolate and cheesecake…..you need to give this a go!

Preparation- Overnight

Freezing time- Around 8 hours (or overnight)

Serves- 12-15

Level- Medium

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Ingredients for the base

-210g of Kellogs granola (You can use hazelnuts instead) 

-100g of pitted & de-stoned dates

-175g dairy-free dark chocolate (melted)

-1 & 1/2 tablespoons of coconut oil (melted)

-1 tablespoon of cacao powder

Ingredients for the cheesecake layer

-580g of cashew nuts (soaked overnight)

-90g of hazelnut butter

-140g coconut oil (melted)

-2 tablespoons of dairy-free milk (I use Alpro oat milk)

-230g of maple syrup

-45g of cacao powder

-80g of water

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

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To make the base

Step 1- Line an 8″ cake tin with greaseproof paper.

I prefer to use a push-up cake tin.

Step 2- In a food processor/blender, add in the Kellogs granola or hazelnuts, de-stoned/pitted dates, melted chocolate, melted coconut oil and cacao powder.

Whizz up on high until like breadcrumbs.

Step 3- Firmly press the mixture into your lined cake tin and place into the freezer. 

I sprinkled over some chopped hazelnuts for extra texture (optional).

To make the praline layer

Step 1- Drain the water from the soaked cashew nuts, and place them into a food processor/blender, along with the hazelnut butter, melted coconut oil, dairy-free milk, maple syrup, cacao powder and water.

Whizz up on high for around 5-8 minutes until smooth.

Step 2- Pour the creamy praline layer onto the base, level then pop back into the freezer to set.

This will take around 2-4 hours. You can leave it overnight.

To serve, defrost the cheesecake for around 2-4 hours or until fully defrosted!

I served my cheesecake with a drizzle of melted dairy-free dark chocolate and some whole nuts.

Slice and enjoy!

Keep in the fridge and enjoy within a few days.

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This is a paid collaboration with Alpro.

 A huge thank you to Alpro + Kelloggs for collabing on this recipe with me!

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