Cocoa Caramel Cheesecake Recipe

When I lived in Dublin, I used to go to a place called Cheesecake Dublin on South William St. Let me tell you, I would’ve eaten a slice of that cakey goodness every damn day if I could’ve gotten away with it! Needless to say, I was a huge cheesecake fan before I went vegan.

I recently found a lemon cheesecake in Asda that won a Great Taste Award but, honestly, it was a huge disappointment so I decided to try my hand at a vegan one from scratch. This is a pretty easy recipe for a super delicious dessert!

vegan caramel cheesecake


1-2 cans of full fat coconut milk (make sure to put in the fridge overnight)

1 cup of cashews

A packet of Biscoff lotus biscuits (or similar)

1 cup of walnuts

1/3 cup of cocoa nibs

1-2 tbsp cacao powder

2 tbsp date syrup

1/2 cup maple syrup

1 tbsp coconut sugar/caster sugar


Put the cashews in a jug and pour boiling water in. Let sit for an hour. You can also just soak them in regular water overnight but this is quicker.

Crush the walnuts and half the packet of Biscoff biscuits with a pestle and mortar (or put them in a bag and whack them – whatever works) and put in a bowl.

Combine with the cocoa nibs and mix the date syrup in.

Transfer the mixture to a square tin (or any tin, really) and push it down with the back of a spoon to make the cheesecake base.

Put in the fridge to harden while you make the filling.

Retrieve the coconut milk from the fridge and scoop out the fat. A good portion of the can should be cream but if you have a poor can then use both. You want about a cup and a half of coconut cream.

Drain the cashew water and put in a food processor/blender. Add the coconut cream, cacao powder, maple syrup, caster sugar and the rest of the crushed lotus biscuits (save 2 for crushing on top) then blend.

Taste the mixture and add more biscuit/syrup depending on your taste.

Store the finished filling in the fridge for an hour to thicken and then pour over the base. Sprinkle crushed biscuit over the top.

Let it harden in the fridge for around three hours before eating as it’ll be too soft before then. The longer you leave it in the fridge, the better the texture will be. I leave my cheesecake overnight and then try it the next day – divine.




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