Easy Toffee Chocolate Cheesecake

Salty, caramel, and chocolate ice cream cheesecake meets fudgy brownie cake in this decadent, rich and mouthwatering chocolate ice cream cake. It’s a no-bake, super easy to make vegan chocolate cake wonder that will make everyone come back for seconds and thirds. 

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Do you dream of an Easy Chocolate Toffee cheesecake full of luxe silky chocolate cream, salty toffee, and covered in more decadent chocolate? Then you’ve come to the right place. This no-bake chocolate toffee cheesecake is incredibly easy to make and requires no real cooking skills. It’s a decadent no-bake, no-hassle cheesecake that’s a chocolate lover’s dream.

I wish I had time to top this easy cake with all the decorations it really deserves to stand out. But alas I didn’t have the time or the topping ingredients at home, but I still feel I need to share this easy no-bake chocolate espresso ice cream cake with you. Because it’s simply too tasty not to share. Think creamy rich ice cream wrapped around salty crunchy fudge and covered in chocolate. It doesn’t get much better. And because this is a completely no-bake cake, it’s quick to make and perfect for parties. 

Let’s dive into the details and get ready for all the delicious stats on this vegan cheesecake with a nutty brownie cake crust.

What ingredients do you need to make vegan chocolate toffee ice cream cheesecake 

For the delicious silky, salty, and chocolatey cheesecake filling you need:

  • 1 cup raw cashews, soaked
  • 1 can full-fat coconut milk
  • ⅓ cup smooth almond butter
  • ¼ cup maple syrup
  • A tbsp lemon juice
  • 1 tbsp liquid coconut oil
  • 1 1/2 tsp vanilla extract
  • ⅛ tsp salt
  • 8 ounces vegan milk chocolate 
  • 4 ounces vegan toffee, roughly chopped 

Ingredients for vegan no-bake raw gluten-free cheesecake crust

This crust is crunchy, nutty, and mouthwatering. Flavored with natural sweetness from the Medjool dates that also do double duty as a binding agent. It’s everything a cheesecake crust should be, plus it’s vegan and gluten-free. It doesn’t get much better than this easy pie crust made with:

  • 1 + ½ cup raw almonds
  • ½ cup hazelnuts, roasted and unsalted
  • ½ cup rolled oats, gluten-free if needed
  • ⅓ cup cacao powder
  • 18 large Medjool dates, pitted
  • 1 tbsp maple syrup
  • 2 tsp instant coffee, crushed 
  • 1 tsp vanilla extract
  • ¼ tsp salt

Quick cheesecake cooking hack 

There’s nothing like a homemade cheesecake crust, but if you’re in a time rush you can easily use a ready-made cheesecake crust from the grocery store. And if you drizzle a little melted chocolate over the crust before topping it with the cheesecake layer it should be almost as great as a homemade crust.

How to melt chocolate in a microwave 

Break the chocolate into chunks and place them in a microwave-safe bowl. Melt in the microwave for 15 seconds. Stir the chocolate and melt it for 15 more seconds in the microwave. Carefully, remove the melted chocolate from the microwave and set it aside to cool while you make the cake.

How to melt chocolate over water

Bring a small pot of water to a boil (the pot should have around 1inch of water covering the bottom). Break the chocolate into chunks and place the pieces in an oven-safe bowl. Carefully place the bowl over the boiling pot of water. Stir the chocolate gently as it melts and remove it from the pot once it’s completely melted. Set aside to cool a little while you prepare the cake.

How to make the best easy vegan cheesecake filling 

Soak raw cashews in hot water for at least 20 minutes. Once the cashews are done soaking, drain the water from the cashews and set them aside. 

Shake the can of coconut milk to mix its contents well. Next, add the cashews, coconut milk, and all the rest of the ingredients for the filling to a blender or food processor. Blend for several minutes until everything is combined and creamy. 

And that’s it. You have a delicious silky vegan cheesecake filling ready to use.

How to make a vegan chocolate ice cream cheesecake 

  • Scrape the cheesecake filling onto the cheesecake crust and spread it out evenly. Top with the chopped toffee and drizzle the melted chocolate all over the cheesecake.
  • Freeze the cheesecake for at least 4 hours before serving. 
  • Serve as is or garnish generously with more toffee, chocolate, and fresh berries.

Frequently asked questions 

Can I make cheesecake with grocery store crust?

Absolutely. If you’re in a time crunch or just don’t feel like making your own cheesecake pie crust, a store-bought crust should do the trick just fine.

How can I upgrade ready-made cheesecake crust to make it taste homemade?

A quick and easy way to make a ready-made cheesecake crust taste like a homemade pie crust is to drizzle melted chocolate on top of the crust. It will instantly transform the crust into a luxe upgraded version with a homemade feel. 

Is cheesecake gluten-free?

How to make cheesecake gluten-free?

To make a great vegan gluten-free cheesecake you need a great gluten-free crust. This vegan gluten-free cheesecake recipe creates a delicious and nutty crust made with ingredients like;

  • Almonds
  • Hazelnuts 
  • Gluten-free Rolled oats 
  • Cacao powder
  • Medjool dates

Does vegan cheesecake taste good?

That’s a resounding yes. This easy vegan cheesecake recipe is just as good as regular cheesecake. Made with luxurious chocolate, salty toffee and silky cheesecake topped over a nutty pie crust it’s a dreamy decadent vegan dessert.

Is vegan cheesecake healthy?

Although I wouldn’t call any cake healthy, this cheesecake comes closer than most. Because it’s vegan and gluten-free it’s healthier than most cakes. And thanks to the nuts and coconut oil and milk it’s actually full of heart-healthy fatty acids. 

How many calories are in chocolate toffee cheesecake?

This cake comes out at around 550 calories per slice.

Can I make vegan cheesecake in advance?

Yes. Vegan cheesecake is one of the best desserts because it can be made well in advance. It needs time to chill and set properly, so you can make it anywhere from at least 4 hours up to a week in advance. 

How to store cheesecake?

Cheesecake should always be stored chilled, either in a refrigerator or a freezer. This vegan chocolate toffee ice cream cheesecake needs to be stored in a freezer until 15 minutes before serving.

Easy toffee Chocolate cheesecake

Salty, caramel, and chocolate ice cream cheesecake meets fudgy brownie cake in this decadent, rich and mouthwatering chocolate ice cream cake. It’s a no-bake, super easy to make chocolate cake wonder that will make everyone come back for seconds and thirds. 
Do you dream of an Easy Chocolate Toffee cheesecake full of luxe silky chocolate cream, salty toffee, and covered in more decadent chocolate? Then you’ve come to the right place. This no-bake chocolate toffee cheesecake is incredibly easy to make and requires no real cooking skills. It’s a decadent no-bake, no-hassle cheesecake that’s a chocolate lover's dream.
Course Dessert
Cuisine American
Keyword dessert, vegan
Prep Time 45 minutes
Servings 1 cake
Author Simone – Munchyesta.com

Ingredients

Filling 

  • 1 cup Raw Cashews Soaked
  • 1 can Full Fat Coconut Milk
  • cup Smooth Almond Butter
  • ¼ cup Maple Syrup
  • 1 tbsp Lemon Juice
  • 1 tbsp Coconut oil melted
  • tsp Vanilla Extract
  • tsp Salt
  • 8 ounces Vegan Milk Chocolate
  • 4 ounces Vegan Toffee

Crust

  • 1+½ cup Raw Almonds
  • ½ cup Hazelnuts Roasted and unsalted
  • ½ cup Rolled Oats Gluten-free if needed
  • cup Cacao Powder
  • 18 large pitted Medjool Dates
  • 1 tbsp Maple Syrup
  • 2 tsp Instant Espresso Coffee crushed
  • 1 rsp Vanilla Extract
  • ¼ tsp Salt

Instructions

  • Place the cashews in a bowl. Bring water to a boil and pour it over the cashews. Let the cashews soak for 20-minutes while you make the crust.

Melting chocolate in a microwave 

  • Break the chocolate into chunks and place them in a microwave-safe bowl. Melt in the microwave for 15 seconds. Stir the chocolate and melt it for 15 more seconds in the microwave. Carefully, remove the melted chocolate from the microwave and set it aside to cool while you make the cake.

Melting chocolate over hot water

  • Bring a small pot of water to a boil (the pot should have around 1inch of water covering the bottom). Break the chocolate into chunks and place the pieces in an oven-safe bowl. Carefully place the bowl over the boiling pot of water. Stir the chocolate gently as it melts and remove it from the pot once it’s completely melted. Set aside to cool a little while you prepare the cake.

Making the crust

  • Combine all the almonds, hazelnuts, rolled oats, vanilla extract, and salt in a food processor and pulse until it forms a crumbly mixture. Add the Medjool dates and maple syrup and process until a dough is formed.
  • Pour the pie dough into a 10” pie pan or tart pan and press it into an even pie crust. Drizzle 2 tablespoons of melted chocolate on top and set aside. 

Filling

  • Drain the water from the cashews. 
    Shake the can of coconut milk to mix its contents well. Next, add the cashews, coconut milk, and all the rest of the ingredients for the filling to a blender or food processor. Blend for several minutes until everything is combined and creamy. 
  • Scrape the filling onto the cheesecake crust and spread it out evenly. Top with the chopped toffee and drizzle the melted chocolate all over the cheesecake.
  • Freeze the cheesecake for at least 4 hours before serving. 
    Serve as is or garnish generously with more toffee, chocolate, and fresh berries.
    Enjoy.

Notes

Remove the cheesecake from the freezer 15 minutes before serving.
Store in the freezer.

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