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Salted Caramel Chocolate Cheesecake

This cheesecake was made for Moo Free Chocolates as a competition for their version of Bake Off. My cheesecakes have become very popular so I wanted to make one using their delicious milk chocolate but give it a twist. By adding dates and salt it gives it a rich salted caramel flavour. Melting warm chocolate over the top will impress anyone who is lucky enough to get a slice of this treat.
Course: Dessert, sweet treat
Keyword: chocolate cheesecake, salted caramel, vegan cheesecake
Servings: 8 slices


  • loose bottom cake tin 6/7"



  • 120 g vegan biscuits I used Biscoff
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 40 g vegan milk chocolate drops
  • 2 tbsp cacao powder


  • 150 g soaked raw unsalted cashews - drained soak overnight in water or 1 hour in just boiled water.
  • 1 tbsp lemon juice
  • pinch of sea/pink salt
  • 1 tsp vanilla extract
  • 10 dates soaked in just boiled water for 10 minutes then drain
  • 150 g vegan milk chocolate melted
  • 1/4 cup agave/maple syrup
  • 1/2 cup plant milk unsweetened

Chocolate layer

  • 50 g vegan milk chocolate melted
  • 1 tbsp coconut oil



  • In a food processor pulse the biscuits until you have crumbs. Add the coconut oil, vanilla extract and chocolate drops. Blend again to combine ingredients. Pour into a loose base baking tin 6/7” and press down firmly using the base of a glass. Pop in the freezer while you prepare the filling.


  • In a food processor/high speed blender add the cashews, lemon juice, plant milk, syrup and blend for a few minutes until you have a thick cream. If the mixture is too thick to blend add a little more milk and blend again. Now add the melted chocolate, dates, pinch of salt and blend again until you have a lump free creamy liquid. Pour over the base and tap the tin gently on the sides to remove any air bubbles. Pop in the freezer for a minimum of 4 hours.

Chocolate layer

  • You can decorate however you wish but for my recipe I melted 50g of chocolate in the microwave, add 1 tbsp coconut oil and stir in. As it cools slightly remove the cheesecake from the freezer. Remove the tin and the base and place on a large plate. Pour over the melted chocolate in the centre and with a spatula/knife spread the chocolate over the top and around the sides. As the cheesecake is frozen it will set fairly fast so it's important to spread it over the edges before it sets. As it rolls down the sides it should set which looks amazing. Sprinkle another generous pinch of salt on top and add some chocolate covered strawberries. I sprinkled with some freeze dried strawberries and more salt on top. Pop back in the fridge to completely set. Before serving remove from the fridge and allow to sit in room temperature for 20-30 minutes for the cheesecake to be at its best, a delicious thick crumbly base, creamy indulgent topping and chocolate topping that is crisp but breaks with a fork or spoon when you eat it.



TIP: Warming a knife in boiling water before cutting each slice gives an even smooth cut without the chocolate cracking.