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Chocolate Pecan Caramel Cheesecake

timerPrep Time: 30 mins

groupsServes: 10-12 People

Rich, chocolatey and indulgent, this no-bake Chocolate Pecan Caramel Cheesecake is naturally vegan, gluten-free and made with wholefood ingredients. It is perfect for celebrating Thanksgiving and serving as dessert or an afternoon treat with tea of coffee. It has a no-bake cookie base, a gooey layer of no-bubble caramel, sweet nutty pecans and a thick rich chocolate cheesecake filling.


For the Base

320g vegan and gluten-free chocolate sandwich cookies

80g vegan butter

For the Caramel and Pecans

100g smooth, runny almond butter

1 ½ tbsp melted coconut oil

3 tbsp agave or maple syrup

1 tsp cinnamon

A pinch of salt

For the Cheesecake

150g 85% Dark Chocolate, chopped small

200g vegan cream cheese

150g silken tofu, drained weight

2 tbsp cocoa powder, sifted

60ml agave or maple syrup

1 tsp vanilla essence

28-30 pecan halves

To Decorate

85% dark chocolate, melted and set into stars

10g pecans, crushed



Step 1

Grease an 8-inch round loose-bottomed cake tin and line with base with parchment paper. Remove the cream cheese from the fridge, to allow it to come to room temperature.

Step 2

For the base: crush the cookies into a fine crumb and melt the butter. Stir together to reach a wet sand consistency. Pour into the tin and press down firmly to make a compact base and sides – be patient to make an even layer. Chill in the fridge while you continue.

Step 3

Make the caramel: whisk together the ingredients until smooth. Now remove the tin from the fridge and pour over the caramel, saving 2 tbsp (30g) for the top. Spread out evenly and arrange the pecan halves in concentric rings to cover the base. Chill in the fridge for 30-60 minutes, until the caramel has hardened. Save the remaining caramel in a sealed container in the fridge.

Step 4

For the cheesecake: melt the chocolate in the microwave or over a bain-marie and allow to cool down for a few minutes (this ensures the mixture doesn’t seize up). Into a food processor or high-speed blender, add in the cream cheese, silken tofu, cocoa powder, agave or maple syrup, vanilla, a pinch of salt and the melted chocolate. Blend until really thick and creamy, scraping down the sides as necessary.

Step 5

Assemble the cheesecake: remove the tin from the fridge and spoon over the cheesecake filling, pressing down lightly. Make swirls on top and then place back in the fridge for 2-3 hours or overnight, until firm.

Step 6

To serve: carefully remove the cheesecake from the tin and discard the parchment. Swirl on the remaining caramel and decorate with more chocolate, some pecans and sprinkles.

Step 7

Slice and serve straight away. Keep leftovers in the fridge, covered well, for up to 1 week and you can also freeze the cheesecake for 1 month, wrapped well, and allow to defrost before eating.

Made using Divine 85% Dark Chocolate

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