This Vegan Mars Bar Cheesecake is made up of a crisp, buttery chocolate biscuit base topped with rich fudgy caramel and a mousse-like chocolate cream, sprinkled with huge chunks of chocolate.
The chocolate cream topping is dreamy and delightful, couldn’t believe I managed to achieve that with plain old simple silken tofu. The chocolate flavour came out wonderfully potent, so no tofu ‘taste’ whatsoever.
It’s also grain-free and gluten-free so even more people can eat it. Everyone seems to love these chocolate bar cheesecakes, so why not keep bringing out more?!
Ok one more close up of the layers, that buttery biscuit chocolate base, fudge caramel and chocolate cream with topped with chocolate chunks!
Questions about Vegan Mars Bar Cheesecake
How do I make vegan cheesecake? If going for a vegan cheesecake, none of the ingredients will be sourced from animal products. Crushed nuts or biscuits combined with coconut oil will be pressed to make a base, which will then be topped with dairy-free flavoured cream or cream cheese-type tilling.
Can I make raw Cheesecake? If making it raw, ingredients should not have undergone any form of high heat processing. The tofu in this cheesecake has been cooked so in its place, cashews could be used if abiding by a strict raw food diet. A raw cheesecake is different to that of a no-bake cheesecake which is usually chilled to set rather than baked, but does not necessarily mean that the ingredients used to make it are in their raw state.
Can I bake cheesecake? Cheesecakes can be set either by chilling method in the fridge or freezer or baked in the oven so that the cream layer can solidify. This cheesecake is raw so baking is not required since the cake will set without the heat. However you can experiment and bake it too but bare in mind that the base is made of raw nuts so baking at a high temperature may reduce the nutrient quantity and change the structure of the fat, potentially making it less stable.
Can cheesecake be eaten raw? The ingredients in this cheesecake are all fit to be eaten raw, though technically the tofu is cooked.
Recipe for Vegan Mars Bar Cheesecake
Ingredients for the base:
- 200g roasted almonds
- 200g walnuts
- 2 tbsp coconut sugar
- 6 tbsp coconut butter
- 2 tbsp cocoa powder
Ingredients for the caramel:
- 200g pitted dates
- 3 tbsp nut butter
- 25 ml plant milk
Ingredients for the cream:
- 400g silken tofu
- 150g cashews soaked overnight or for 1 hour in boiling water
- 5 tbsp maple syrup
- 300g dark chocolate
- 4 tbsp plant milk
- Add the walnuts and almonds to a food processor and blitz to achieve coarse crumbs.
- Combine this with the sugar and coconut butter until well incorporated.
- Press tightly into spongiform tin and keep aside.
- Place dates, milk and nut butter into a food processor and mix until smooth.
- Spread carefully on top of biscuit base and leave aside
- In a blender, add the milk, cashews, tofu and syrup and blend into cream.
- Melt the chocolate then fold into the tofu mixture and blend once more to mix evenly.
- Pour over the caramel layer and leave to chill in the fridge for 6 hours.
- Sprinkle with chocolate and serve.
Made this Recipe?
If you had a go at this Vegan Mars Bar Cheesecake please feel free to give me a shout on Instagram at @foodflaneur – would love to see your pics!
If you like cheesecake…
You should definitely give these recipes a try:
Big Thanks to…
Texan Erin for my food inspo. You can find her recipe here: https://www.texanerin.com/paleo-chocolate-cheesecake/.