Vegan Mars Bar Cheesecake Recipes
MARS BAR CHEESECAKE
This is being posted for the sweet tooths out there. It comes from a Table Magazine and I have not tried it. It is a no bake cheesecake. Chilling time 3 hrs 30 minutes.
Provided by Latchy
Categories Cheesecake
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
- Press biscuit mixture firmly over the base and side of a round (20cm) springform cake pan.
- Chill for 30mins or until firm.
- Meanwhile, combine 2 tablespoons cream, brown sugar and extra butter in a small saucepan.
- Stir on low heat for 3-4 minutes, until the sugar dissolves.
- Set aside.
- In a separate saucepan melt the chocolate with 2 tablespoons cream on low heat stirring until smooth.
- Set aside.
- Dissolve gelatin by whisking into water with a fork until dissolved.
- Cool slightly set aside.
- Using an electric mixer, beat the cream cheese and caster sugar together in a bowl until smooth.
- In another bowl whisk remaining cream until soft peaks form.
- Stir gelatin mixture into cheese mixture with Mars bars.
- Fold in cream.
- Pour half of cheese mixture into prepared pan and drizzle with half of the caramel and chocolate sauces.
- Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
- Repeat process with remaining cheese mixture and sauces.
- Cover and chill for 3 hours until set.
- Slice to serve.
VEGAN MARS® BAR CHEESECAKE
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
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
VEGAN MARS® BAR CHEESECAKE
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 Chocolate Cheesecake
Time 4h55m
Yield 10
Number Of Ingredients 15
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
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