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Vegan Recipe: Baked Chocolate, Peanut, and Caramel Cheesecake

Vegan Lass Baked Snickers Cheesecake 2

Imagine, if you will, a cheesecake. A baked vanilla and chocolate cheesecake, doused in chocolate and salted caramel sauce, with peanuts in the base and sprinkled on top. If that sounds good to you, then you'd better make this recipe, because that's exactly what it'll get you.

This might seem like quite a complicated affair, but while there are several stages to it, none of these need massive amounts of skill, although you will need a food processor and a few pans. Oh, and quite a lot of sugar.

Vegan Lass Baked Snickers Cheesecake 3

Mmm.

Vegan Lass Baked Snickers Cheesecake 1

Make this cheesecake a day or even two days in advance of when you want to eat it; I find it sometimes tastes even better on the second day. 

Vegan Baked Chocolate, Peanut, and Caramel Cheesecake

Makes: one 8-inch cheesecake

Preparation time: c. 10 hours 15 minutes (includes 8 hours of cooling time)

Ingredients

For the base...

240g vegan digestive biscuits

160g vegan butter

65g roasted and salted peanuts

For the filling...

300g firm silken tofu

500g vegan cream cheese

1 vanilla pod

90g caster sugar

100ml nondairy milk

50g vegan dark chocolate

40g cocoa powder

For the caramel sauce...

100g caster sugar

125ml coconut cream

25g vegan butter

1 tsp arrowroot flour

A pinch of ground sea salt

For the chocolate sauce...

60g caster sugar

150ml nondairy milk

30g cocoa powder

45g vegan butter

80g dark chocolate

To top...

100g roasted and salted peanuts, roughly crushed

Directions

1./ Preheat the oven to 175 degrees Celsius. 

2./ Start out by making the cheesecake base. Do this by whizzing up the peanuts and the digestive biscuits to a fine crumb in a food processor. Melt the butter (160g) in a small saucepan, then add to this the processed biscuits and peanuts. Mix well, then press the resulting mixture into the bottom of an 8-inch springform tin.

3./ Next make the filling. Add to the food processor (in a clean bowl) the silken tofu, vegan cream cheese, vanilla, sugar, and soy milk. Process until completely smooth. Pour out half of this mixture and set aside. Carefully melt the chocolate and add this to the remaining mixture, along with the cocoa powder, and process this until smooth. Layer the two fillings on top of the biscuit base in the springform tin, and smooth the top.

4./ Bake in the oven for 60 minutes. Try not to open the door before this, but keep an eye on the cheesecake through the door. It should be firm but with a little bit of squidge by 60 minutes (but if it looks a bit on the wobbly side still, pop it back into the oven till it's a bit firmer).

5./ Let the cheesecake cool, then refrigerate for at least 8 hours or overnight.

6./ For the chocolate sauce, place all the ingredients into a pan and heat over a medium heat, stirring constantly as you do, till fully melted and smooth. Take off the heat and leave to cool. Refrigerate overnight.

7./ For the caramel sauce, start out by caramelising the sugar in a pan over a medium heat. Once the sugar is melted and golden-brown, carefully add in the coconut cream, a tablespoon at a time, stirring constantly as you do. Once the coconut cream is fully incorporated, whisk in the salt, the vegan butter, and the arrowroot flour. Take off the heat and leave to cool. Refrigerate overnight.

8./ To serve, take the cheesecake out of the pan, drizzle with the chocolate and caramel sauces, and sprinkle generously with crushed peanuts.

Until next time...

Vegan Lass