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Vegan Cocoa Toffee Cheesecake Recipe

Vegan Cocoa Toffee Cheesecake Recipe

This Vegan Cocoa Toffee Cheesecake Recipe is so creamy and delicious!

Course cake, Dessert
Cuisine American, vegan
Keyword cake, dairyfreedessert, healthy, plant based, vegan
Prep Time 1 hour
Freeze time 1 hour
Total Time 1 hour
Servings 3 Servings
Calories 420 kcal
Author admin

Ingredients

For The Bottom Layer

  • 1 Cup Dates Pitted
  • 3/4 Cup Plant milk

Second Layer

  • 1 Cup Cashews Unsalted
  • 1/4 Cup Maple syrup
  • 3/4 Cup Plant milk
  • 1/2 Cup Dark chocolate chips for baking Dairy free

Top Shell

  • 1/2 Cup Dark chocolate chips for baking Dairy free
  • 3 Tbsp Maple syrup

Instructions

Preparation

  1. Soak 1 cup cashews in 3/4 cup plant milk over night. 
  2. Soak 1 cup dates in 3/4 cup plant milk for at least 1 hour

For The Bottom Layer

  1. Blend all ingredients until thoroughly combined 
  2. Pour into cake pan and put in the freezer (at lest one hour before adding second layer)

For The Second Layer

  1. Blend all cashews, plant milk, and maple syrup until thoroughly combined 

  2. Melt baking chocolates in the microwave for 30-45 seconds 
  3. Add to blended cashews and blend some more until thoroughly combined 
  4. Pour on top of bottom layer and return to freezer (for one hour)

Top Shell

  1. Combine all top Shell ingredients and microwave 30-45 seconds and mix with a fork or spoon
  2. Pour on top of second layer, chocolate will harden quickly

  3. Best served while medium frozen but before rock solid. 

    Vegan Cocoa Toffee Cheesecake Recipe Cut slice