Salted Caramel Chocolate Cheesecake Slices

Natalie Tamara

Vegan Salted Caramel Cheesecake

A raw cheesecake made with Nakd bars.

  1. For the base:
  2. 2 x Cocoa Delight Nakd bars, roughly chopped
  3. For the filling:
  4. 75g cashew nuts, soaked for at least an hour
  5. 7 dates, pitted and soaked for at least an hour
  6. 2tbsp almond milk
  7. 1tbsp tahini
  8. 1/4tsp vanilla extract
  9. Pinch of ground sea salt
  10. For the topping:
  11. 40g dairy-free milk chocolate
  12. 1tbsp coconut oil
  13. 1/2 Berry Delight Nakd bar

Makes 2 servings.

  • Press the Cocoa Delight Nakd bar pieces together with your hands and, using a rolling pin, roll out them until they are 1/2cm thick. You may need to bring them together and roll out again a few times until they form a single piece that can be rolled out without any gaps. Roll out into a rectangle approx. 5cm x 10cm and place in the bottom of suitable container.
  • In a food processor, blend all of the filling ingredients together into a thick and creamy mixture. Scoop out over the base, smooth out the top, and place in the freezer.
  • Whilst the filling is in the freezer, roll out the Berry Delight Nakd bar and cut out four small heart shapes. Melt the chocolate and coconut oil over a bain-marie, stirring well. Once smooth and fully melted, remove from the heat and pour over the cheesecake filling. Place the hearts on top and return to the freezer. Freeze for at least ten minutes to allow the topping to set fully.
  • When you are ready to serve, remove from the freezer and container. Allow to defrost for around ten minutes, then using a very sharp knife, cut into two slices (tip: a sawing action works best to avoid cracking the topping), and serve!

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