VEGAN MARS® BAR CHEESECAKE

Vegan Mars® Bar Cheesecake image

A chocolate caramel cheesecake that nobody would know is vegan! Everybody will love this sweet and much more wholesome version of cheesecake. I made this for my sister's birthday cake, and she kept raving about it. Seriously couldn't eat enough!

Provided by Christina's Creations

Categories Everyday Cooking Vegan Desserts

Time 4h55m

Yield 10

Number Of Ingredients 15

Ingredients

1 ½ cups cashews
1 cup cream of coconut
¾ cup brown sugar
¼ teaspoon salt
1 ½ cups almonds
1 cup pitted dates
2 tablespoons coconut oil
9 ounces dark chocolate, chopped
2 teaspoons instant coffee granules
1 tablespoon boiling water
1 (12 ounce) package silken tofu
½ cup white sugar
1 tablespoon unsweetened cocoa powder, or to taste
3 teaspoons vanilla extract
4 ounces dark chocolate

Steps:

Soak cashews in enough water to cover for 2 to 3 hours.
Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 89.3 g, Fat 37.6 g, Fiber 5.1 g, Protein 12.7 g, SaturatedFat 14.5 g, Sodium 225.5 mg, Sugar 52.3 g