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Easy toffee Chocolate cheesecake

a slice of 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. 
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.
Simone - Munchyesta.com
Prep Time 45 minutes
Serving Size 1 cake

Ingredients

Filling 

  • 1 cup Raw Cashews Soaked
  • 1 can Full Fat Coconut Milk
  • ⅓ cup Smooth Almond Butter
  • ¼ cup Maple Syrup
  • 1 tbsp Lemon Juice
  • 1 tbsp Coconut oil melted
  • 1½ tsp Vanilla Extract
  • ⅛ 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
  • ⅓ 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.