Mocha Caramel Cheesecake (Vegan No-Bake)

This Mocha Caramel Cheesecake has a no-bake chocolate biscuit base, a gooey layer of coconut caramel and the best mocha creamy cheesecake mousse filling. Top this with piles of whipped cream for the best vegan and gluten-free dessert.

I love making cheesecake recipes and this one is perfect for Veganuary and Valentine’s Day coming up – nothing says “I love you” quite like chocolate. This has a chocolate base, a chocolate filling and more chocolate on top and it’s also no-bake, gluten-free, plant-based and made with surprise wholesome ingredients like silken tofu and oats. You can also prepare this beforehand and decorating before serving for a simple but show-stopping dessert to share with loved ones.

Why will I love this cheesecake?

This cheesecake is heaven:

• Chocolatey, rich, creamy and smooth
• Gooey, sticky and naturally sweetened
• Easy to make and quick to prepare
• Made with wholesome vegan and gluten-free ingredients
• Egg-free, dairy-free and easily nut-free
• High in fibre and protein
• Healthier, more wholesome and nourishing
• Requires no baking
• Great to make ahead of time
• Topped with clouds of whipped coconut cream
• Great to make for friends and family
• Delicious all year round

If you already love the sound of this dessert then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are listed by weight in the recipe card below and you can see my favourites in the “shop the recipe” section.

For the base:

• Oats or oat flour: make sure these are gluten-free, where needed.
• Ground almonds: to add nutty sweetness and flavour to the base. If making this nut-free, swap these for more oats/oat flour.
• Cocoa or cacao powder: to make this base really chocolatey.
• Smooth almond butter: smooth and runny nut or seed butter works best for the texture. You can also try cashew or peanut butter or use sunflower seed butter or tahini for a nut-free option.
• Maple syrup: to sweeten the base. You can also use agave or another syrup.
• Melted coconut oil: this holds the base together so it’s firm enough to hold shape but soft enough to slice.
• Coffee: to make the base mocha. This is only for flavour, so you can use decaf coffee or skip it out.

The middle:

• Coconut caramel: I use my favourite coconut caramel sauce from Natures Charm but you can also make your own using these recipes.

For the cheesecake filling:

• Dark chocolate: use your favourite dark chocolate for this recipe, and you can use a bar, chips or buttons. Melt the chocolate and allow to cool down slightly before adding together with all of the ingredients.
• Silken tofu: this is the magic ingredient that creates a really silky smooth filling that’s thick and creamy and holds shape. Drain any excess liquid and use it straight from the pot.
• Thick coconut yoghurt: I love using the Cocos Organic yoghurt in cheesecakes as it makes the filling really creamy and smooth while adding gut healthy ingredients.
• Evaporated coconut milk: this adds thickness and creaminess to the filling and I use the Natures Charm one. You can also swap this for more yoghurt or regular plant-based milk.
• Espresso coffee: this adds the rich coffee flavour to the filling that makes it irresistible. As above, feel free to use decaf (or leave it out for a chocolate cheesecake without the coffee flavour).
• Cocoa or cacao powder: to make this really chocolatey.
• Maple syrup: as above.
• Coconut oil: as above.

As for serving, I like to add some whipped coconut cream, extra caramel sauce and chocolates on top.

Is this gluten-free and nut-free?

This is naturally gluten-free as long as your oats are gluten-free. To make this nut-free, swap the ground almonds for more oats/oat flour and swap the almond butter for sunflower seed butter or tahini. Also check that your chocolate, yoghurt and cream are all nut-free.

How do I make this?

This is ready in a few steps:

• Blitz together the base ingredients: until sticky and holds together when pressed between two fingers.
• Press the mixture into a lined tin: and make a compact base and sides.
• Spread the caramel onto the base: and chill.
• Blend together all of the cheesecake ingredients: until really smooth.
• Spoon the cheesecake into the base: and make swirls on top.
• Chill in the fridge for 4 to 6 hours: or overnight.
• Top with some whipped cream, caramel sauce and chocolate: and enjoy.

How long will it last?

This dessert will keep for up to 1 week in the fridge or in the freezer for 1 month (ideally without the whipped cream).

What else can I try?

If you’re looking for more desserts:

• Chocolate Caramel Tart Bombe
• Black Forest Trifle
• Chocolate Pecan Caramel Cheesecake
• Caramel Pecan Ginger Cookie Dough Skillets
• Vegan Lemon and Blueberry Tart

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Mocha Caramel Cheesecake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see, so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With mocha cheesecake love x

p.s. this recipe was first made with Natures Charm, whose products I love, but this blog post is not sponsored and all opinions are my own.