A no-bake salted caramel cheesecake with a chocolate biscuit base, chocolate caramel cheesecake filling, delicious decoration and more! Vegan, no-egg, no-dairy, no-gluten and no-bake!
This recipe has been made in collaboration with Treats by Mars. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake Salted Caramel Cheesecake
If you love chocolate and salted caramel, then you’ve come to the right place! This cheesecake is the definition of decadent, from the chocolate biscuit base all the way to the chocolate cream on top. It’s sweet, salty, rich and chocolaty in every single bite! This delicious recipe is one of those ones that would be the perfect showstopper for a special occasion, or even if you are simply a chocolate and caramel fan… it’s phenomenal!
Why you’ll love this recipe:
- It’s vegan friendly
- It is a no-bake recipe
- Easy to make
- Loaded with caramel
- Loaded with chocolate
- Creamy texture
- Simple but effective decoration
- Buttery and crumbly base
- Filling contains chunks of chocolate
Layers of a salted caramel cheesecake
This recipe is super easy to make, not that anyone would be able to tell by the absolute deliciousness of it! It contains 3 layers, including some optional decorations.
- Base: You can’t beat a classic buttery biscuit base. This base is slightly different as I made it chocolatey by adding in some cocoa powder. By all means, if you wanted to use vegan friendly chocolate biscuits, do it! I prefer to use the cocoa powder method as you can decide how rich and chocolate based you want the buttery biscuit base to be.
- Cheesecake filling: The filling is absolutely dreamy. It contains minimal ingredients but creates maximum deliciousness! It’s a silky smooth cream cheese based cheesecake, which means it’s completely no-bake, filled with chunks of Vegan Galaxy Salted Caramel Chocolate. The caramel from inside the chocolate bar also makes the filling caramel in flavour, super tasty!
- Toppings: To top the cheesecake and show what the flavour is, I decorated it with a puddle of vegan caramel sauce. You can either make your own homemade vegan caramel or use shop bought. Then I whipped up some dairy-free whipping cream along with some cocoa powder to create some homemade / rustic chocolate cream, piped little ruffles around the top edge of the cheesecake and finished it off with some chunks of the same vegan Galaxy chocolate and a light sprinkle of some flaked sea salt.
What chocolate to use?
I am so excited to have partnered with Treats by Mars, ‘Galaxy’ for this recipe. I grew up on Galaxy chocolate, it’s always been a favourite of mine. The smoothness and creaminess of the chocolate is unmatched! They have recently brought out a vegan range of chocolate, from classic, chocolate orange, cookie crumble, and a brand new salted caramel bar which is the one I have used in this delightful recipe.
The chocolate is the smoothest chocolate ever, FILLED with gooey caramel inside. It’s is vegan friendly, dairy-free and gluten-free! It’s filled with a hazelnut paste which tastes scrumptious when paired with all of the textures and flavours going on in the cheesecake.
Not only is this cheesecake packed with chocolate and caramel, but it also has crunch from the chopped up chunks of the vegan Galaxy bar inside the cheesecake filling. Each bite is filled with flavour! you’re going to go crazy for this recipe! It’s an all-round winner if you’re looking for the MOST DELICIOUS CHEESECAKE EVER!
You can find the new Vegan Galaxy Salted Caramel bar in large UK supermarkets such as ASDA and Tesco in the free from isle, and also online retailers.
How to make a no-bake chocolate caramel cheesecake
You will be super impressed with how easy this dessert is to make! You can find the written recipe, full method and ingredients list in the recipe card at the bottom of the post.
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Mix your base ingredients in a stand mixer or food processor and press into your loose base / springform pan.
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Blend all the filling ingredients (apart from the chocolate chunks) in a high speed blender until smooth. Fold in the chocolate chunks.
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Pour the filling on to the base and level out. Chill in the fridge overnight until set.
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Spoon caramel sauce on top of the cheesecake and level out.
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Pipe chocolate cream around the edge of the cheesecake. Finish with some chocolate chunks and sprinkle of flaked salt on top.
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Serve and enjoy!
No-bake chocolate caramel cheesecakes tips and tricks
Is this recipe vegan?
- Of course! This recipe is 100% vegan and doesn’t contain any animal based products or ingredients. It’s always worth checking your ingredients and make sure what you are using is vegan friendly.
Is the recipe gluten-free?
- YES! To make this recipe gluten-free, make sure to use gluten-free biscuits. My favourites are the LoveMore digestive Biscuits. If you don’t want the recipe gluten-free, simply use wheat based biscuits. The vegan Galaxy chocolate bar is also gluten-free too, whoop!!
How to create neat slices of cheesecake?
- There is a super easy trick to get you cutting neat slices of cheesecake. Simple use a very sharp knife to cut in to the cheesecake then before slicing again, wipe it clean with a cloth or kitchen paper. Removing any excess cheesecake or batter on the knife will prevent it from being dragged though, creating a non-clean edge.
How to store the cheesecake?
- Store the cheesecake / leftovers in an airtight / sealed container in the fridge for up to 3 days.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Chocolate Caramel Cheesecake
- Total Time: Overnight
- Yield: 16 1x
- Diet: Vegan
Description
Vegan & No-Bake Salted Caramel Cheesecake is made with a chocolate biscuit base, chocolate chunk cheesecake topped with salted caramel.
Ingredients
Ingredients for the base
- 200g of plain biscuits (you can use gluten-free to make this cheesecake gluten-free)
- 1 tablespoon of cocoa powder
- 100g of dairy-free butter / margarine
Ingredients for the filling
- 125g of cashew nuts (see step 1 for instruction)
- 340g of dairy-free cream cheese
- 50g of coconut cream
- 80g of icing sugar
- Vegan caramel sauce (store bought or homemade)
Decorations
- 250g of dairy-free whipping cream / double cream (see notes for cream recommendations)
- 3 tablespoons of cocoa powder
- 1 batch of Vegan Caramel Sauce
- 1 Vegan Salted Caramel Galaxy Bar
- Flaked Salt (optional)
Instructions
Method (base)
- Line an 8” loose base / spring-form round cake tin with grease-proof paper. Set aside.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits and cocoa powder into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake filling)
- Before making this cheesecake, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer and easier to blend.
- Wash the drain the cashew nuts and place them into a high speed blender along with all of the filling ingredients. Blend on high until smooth. This will take around 5 minutes. Stop the blender and scrape down the sides a few times to ensure everything gets fully blended.
- Pour the cheesecake into the tin on top of the base, use a spoon or off set spatula to level it out. Tap the tin on the worktop to remove any air bubbles and to level out. Optional: Swirl some caramel sauce into the cheesecake filling.
- Roughly chop up half of a Vegan Galaxy Salted Caramel Chocolate Bar and sprinkle over the top of the cheesecake. Use a skewer or spoon to swirl it in.
- Place the cheesecake into the fridge and allow to sit in the fridge for at least 8 hours, or preferably overnight to fully set. You’ll know it’s ready when it’s firm to the touch.
Method (optional toppings + decoration)
- In a medium sized bowl, add in the vegan whipping cream / double cream and cocoa powder, whip on high speed until thick and it holds a peak. It’s best to use an electric hand or stand mixer with balloon whisk attachment for this. Once thick, transfer into a piping bag fitted with a large star tip nozzle.
- Pour caramel over the top of the cheesecake and level out with the back of a spoon or spatula.
- Pipe swirls of the chocolate cream around the top edge of the cheesecake.
- Press the left over Galaxy chocolate into the cream, then sprinkle over some flaked salt to garnish.
- Use a sharp knife to slice the cheesecake into slices, serve and enjoy. Tip: wipe the knife in between cuts, this will result in clean slices of cheesecake.
- Slice and enjoy!
Notes
To store: Store in a sealed container in the fridge. Best enjoyed within 3 days of making.
Best vegan cream? The BEST Vegan cream which holds it’s shape and is easily pipable is ‘The Coconut Collaborative Double Cream’.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
what cream cheese do you suggest?