Vegan Mars Bar Cheesecake: A Decadent No-Bake Treat

Craving a dessert that’s both indulgent and compassionate? Look no further! This Vegan Mars Bar Cheesecake is a decadent, no-bake treat that’s surprisingly easy to make. It perfectly captures the rich, caramel-chocolate flavor of a classic Mars bar, without any dairy or animal products. Prepare to impress your friends and family with this show-stopping dessert!

Why Vegan Cheesecake?

Vegan cheesecakes have come a long way, and the textures and flavors you can achieve now are incredible. Using plant-based ingredients like cashews, coconut cream, and vegan chocolate allows you to enjoy the creamy richness of a traditional cheesecake without any of the animal products. This recipe is not only delicious but also kinder to the planet and its inhabitants.

What Makes This Recipe Special?

• No-Bake: That’s right, no oven required! This cheesecake sets beautifully in the refrigerator, making it perfect for warmer weather or when you simply don’t want to turn on the oven.
• Vegan & Gluten-Free Option: This recipe is completely vegan, and can easily be made gluten-free by using gluten-free digestive biscuits or a gluten-free alternative.
• Decadent Flavor: The combination of a crunchy biscuit base, creamy cashew filling, and rich chocolate-caramel topping truly mimics the taste of a Mars bar.
• Impressive Presentation: This cheesecake looks as good as it tastes, making it a perfect centerpiece for any occasion.

Ingredients You’ll Need

For the Base:

• 250g Vegan Digestive Biscuits: These form the foundation of our cheesecake. You can use any brand of vegan digestive biscuits or graham crackers. If you need it gluten-free, ensure you use a gluten-free variety.
• 100g Vegan Butter, Melted: This binds the biscuit crumbs together to create a firm base.
• 2 tbsp Vegan Cocoa Powder (Optional): Adding cocoa powder enhances the chocolate flavor of the base and complements the filling.

For the Filling:

• 300g Raw Cashews, Soaked: Soaking is crucial! It softens the cashews, allowing them to blend into a perfectly smooth and creamy filling. Soak them in boiling water for at least 2 hours, or preferably overnight in cold water.
• 400ml Full-Fat Coconut Cream, Refrigerated Overnight: Refrigerating the coconut cream separates the thick cream from the watery liquid. We only want the thick cream for the filling. Make sure to use full-fat for the best texture.
• 150ml Maple Syrup: This adds sweetness and a lovely caramel-like flavor to the filling. You can substitute with agave nectar if preferred.
• 60ml Coconut Oil, Melted: Coconut oil helps the cheesecake set firmly.
• 1 tsp Vanilla Extract: Enhances the overall flavor of the filling.
• Pinch of Salt: Balances the sweetness and brings out the other flavors.

For the Chocolate Caramel Topping:

• 200g Vegan Chocolate: Choose a good-quality vegan chocolate for the best flavor. Dark or milk chocolate alternatives both work well.
• 100ml Coconut Cream: This creates a smooth and luscious ganache-like texture.
• 50g Vegan Caramel Sauce: You can buy vegan caramel sauce or make your own using a recipe online.
• Vegan Mars Bar Slices (Optional): For decoration and an extra burst of Mars bar flavor.

Equipment You’ll Need

• 9-inch Springform Pan: This makes it easy to release the cheesecake once it’s set.
• Food Processor: For crushing the biscuits and blending the cashews.
• High-Speed Blender: To ensure the cashew filling is perfectly smooth. A powerful blender is key!
• Mixing Bowls: For preparing the base and topping.
• Spatula: For folding and smoothing.
• Measuring Cups and Spoons: For accurate measurements.
• Baking Paper (Optional): To line the base of the springform pan for easy removal.

Step-by-Step Instructions

Step 1: Prepare the Base

1. Grease a 9-inch springform pan. For easier removal, line the base with baking paper.
2. Place the vegan digestive biscuits into a food processor and pulse until they form fine crumbs.
3. Add the melted vegan butter and optional cocoa powder to the biscuit crumbs. Pulse until well combined. The mixture should resemble wet sand.
4. Press the biscuit mixture firmly and evenly into the base of the prepared springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to help compact the crumbs.
5. Place the base in the refrigerator to chill while you prepare the filling.

Step 2: Make the Filling

1. Drain the soaked cashews thoroughly and rinse them under cold water.
2. Scoop out the thick coconut cream from the top of the refrigerated coconut cream can, leaving the watery liquid behind.
3. Place the drained cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and salt into a high-speed blender.
4. Blend on high speed until completely smooth and creamy. This may take a few minutes, depending on the strength of your blender. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
5. Taste the filling and adjust the sweetness if desired.
6. Pour the filling over the chilled biscuit base, spreading it evenly with a spatula.
7. Gently tap the springform pan on the counter a few times to release any air bubbles.
8. Cover the cheesecake with plastic wrap and place it in the refrigerator to set for at least 6 hours, or preferably overnight.

Step 3: Prepare the Chocolate Caramel Topping

1. Break the vegan chocolate into small pieces and place them in a heatproof bowl.
2. Heat the coconut cream in a saucepan over medium heat until it just starts to simmer. Do not boil.
3. Pour the hot coconut cream over the chocolate and let it sit for a minute to soften the chocolate.
4. Gently whisk the mixture until the chocolate is completely melted and smooth.
5. Stir in the vegan caramel sauce until well combined.
6. Let the topping cool slightly before pouring it over the chilled cheesecake. This will prevent it from melting the filling.

Step 4: Assemble and Decorate

1. Remove the cheesecake from the refrigerator.
2. Carefully pour the chocolate caramel topping over the cheesecake, spreading it evenly with a spatula.
3. If desired, decorate with vegan Mars bar slices.
4. Return the cheesecake to the refrigerator for at least 30 minutes to allow the topping to set slightly.

Step 5: Serve and Enjoy!

1. Carefully release the cheesecake from the springform pan. Run a thin knife around the edge of the cheesecake if needed to loosen it.
2. Place the cheesecake on a serving plate.
3. Slice and serve!

Tips for Success

• Soak the Cashews: Don’t skip the soaking! This is essential for a smooth and creamy filling. If you’re short on time, you can soak the cashews in boiling water for at least 2 hours.
• Use a High-Speed Blender: A powerful blender is key to achieving a perfectly smooth cashew filling. If your blender isn’t very strong, you may need to blend the mixture in batches.
• Refrigerate the Coconut Cream: This ensures you only use the thick cream for the filling, resulting in a richer and more stable cheesecake.
• Let the Cheesecake Set: Be patient! The cheesecake needs at least 6 hours in the refrigerator to set properly. Overnight is even better.
• Cool the Topping: Let the chocolate caramel topping cool slightly before pouring it over the cheesecake to prevent it from melting the filling.
• Decorate Creatively: Get creative with your decorations! Vegan chocolate shavings, chopped nuts, or even a drizzle of extra caramel sauce all make beautiful additions.

Variations

• Chocolate Base: Add more cocoa powder to the biscuit base for a richer chocolate flavor.
• Peanut Butter Filling: Add a few tablespoons of vegan peanut butter to the filling for a peanut butter chocolate cheesecake.
• Salted Caramel: Add a pinch of sea salt to the chocolate caramel topping for a salted caramel flavor.
• Different Toppings: Experiment with different toppings, such as vegan whipped cream, fresh berries, or a chocolate ganache.

Serving Suggestions

This Vegan Mars Bar Cheesecake is delicious on its own, but it also pairs well with:

• Vegan Ice Cream: A scoop of vegan vanilla or chocolate ice cream is the perfect complement to this decadent dessert.
• Fresh Berries: The acidity of fresh berries cuts through the richness of the cheesecake.
• Vegan Whipped Cream: A dollop of vegan whipped cream adds a light and airy touch.
• Coffee or Tea: A warm beverage is the perfect accompaniment to this indulgent treat.

Storage Instructions

Store the Vegan Mars Bar Cheesecake in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out.

Frequently Asked Questions

1. Can I use a different type of biscuit for the base?

   Yes, you can use any type of vegan biscuit or cookie for the base. Graham crackers or other digestive biscuits are good alternatives.

2. Can I freeze this cheesecake?

   Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

3. Can I make this recipe without coconut oil?

   While coconut oil helps the cheesecake set firmly, you can substitute it with another vegan butter alternative. However, the texture may be slightly different.

4. What if I don’t have a high-speed blender?

   If you don’t have a high-speed blender, you can still make this recipe, but you may need to blend the filling for a longer time. You may also need to strain the filling through a fine-mesh sieve to remove any small cashew pieces.

5. Where can I find vegan Mars bars?

   Vegan Mars bars are becoming more readily available in health food stores and online. You can also find recipes online to make your own vegan Mars bar filling.

Vegan Mars Bar Cheesecake Recipe

Here’s a summary of the recipe, making it easy for you to print and keep handy:

Yields: 10-12 servings
Prep time: 30 minutes
Chill time: 6 hours (or overnight)

Ingredients:

Base:

• 250g Vegan Digestive Biscuits
• 100g Vegan Butter, Melted
• 2 tbsp Vegan Cocoa Powder (Optional)

Filling:

• 300g Raw Cashews, Soaked
• 400ml Full-Fat Coconut Cream, Refrigerated Overnight
• 150ml Maple Syrup
• 60ml Coconut Oil, Melted
• 1 tsp Vanilla Extract
• Pinch of Salt

Topping:

• 200g Vegan Chocolate
• 100ml Coconut Cream
• 50g Vegan Caramel Sauce
• Vegan Mars Bar Slices (Optional)

Instructions:

1. Prepare the Base: Crush biscuits, mix with melted butter and cocoa powder (optional), press into a springform pan, and chill.
2. Make the Filling: Blend soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla, and salt until smooth. Pour over the base and chill for at least 6 hours.
3. Prepare the Topping: Melt chocolate with hot coconut cream, stir in caramel sauce, and let cool slightly.
4. Assemble: Pour topping over cheesecake, decorate with vegan Mars bar slices (optional), and chill for 30 minutes.
5. Serve: Release from the pan, slice, and enjoy!

Final Thoughts

This Vegan Mars Bar Cheesecake is a truly indulgent and satisfying dessert that’s perfect for any occasion. Whether you’re vegan, vegetarian, or simply looking for a healthier alternative to traditional cheesecake, this recipe is sure to impress. So, gather your ingredients, follow the steps, and prepare to enjoy a slice of heaven!

Enjoy your delicious, cruelty-free dessert! Let me know in the comments below if you made it and what you think!