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.

A Mocha Caramel Cheesecake with slices cut out
Mocha Caramel Cheesecake

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:

A Mocha Caramel Cheesecake with slices cut out

Mocha Caramel Cheesecake (Vegan No-Bake)

Yield: 10-12
Prep Time: 20 minutes
Total Time: 20 minutes

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.


For the Base:

  • 100g oats or oat flour
  • 100g ground almonds
  • 20g cocoa/cacao powder
  • 100g smooth almond butter
  • 2 tbsp (30ml) maple syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp instant coffee

For the Caramel:

  • 60g coconut caramel sauce

For the Cheesecake:

  • 160g dark chocolate, chopped small
  • 200g silken tofu, drained weight
  • 100g thick coconut yoghurt
  • 45ml evaporated coconut milk
  • 1 shot espresso (approx. 30ml)
  • 2 tbsp cocoa/cacao powder
  • 60ml maple syrup
  • 2 tbsp (30ml) melted and cooled coconut oil

To Serve:

  • ½ tin coconut whipping cream, chilled overnight
  • 2-3 tbsp coconut caramel sauce
  • Chocolates, coffee beans, cocoa/cacao powder


  1. Line and grease the bottom of an 8-inch loose-bottomed tin.
  2. For the base: add all of the ingredients to a blender and pulse to a sticky mix the holds together when pressed between your fingers. Tip the mix into the tin and press down firmly to make a compact base and sides.
  3. For the caramel filling: warm the caramel, if needed to make it runnier and pour into the base, smoothing it out evenly. Chill in the fridge while you move on.
  4. For the cheesecake: melt the chocolate and allow to cool down. Add all of the ingredients, including the chocolate, to a food processor or blender and blend until really creamy and smooth, stopping to scrape down the sides as necessary.
    Spoon the filling into the base and swirl the mixture to fill in all the gaps.
  5. Place in the fridge to set, for 4-6 hours or overnight. If leaving it overnight, cover tightly with clingfilm.
  6. Scoop all of the coconut cream into a bowl and use a handheld or freestanding mixer to beat for 2-3 minutes until really fluffy.
  7. To serve: remove the cheesecake from the fridge and carefully life out from the tin. Swirl the coconut cream on top and decorate with some more caramel, chocolates and coffee beans. Dust with cocoa/cacao powder and slice.
  8. Enjoy straight away or keep leftovers in the fridge for up to 1 week, wrapped well, or in the freezer for 1 month. Allow to defrost before enjoying.

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 TwitterFacebook 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.

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