Best 3 Vegan Mars Bar Cheesecake Recipes
If you are a vegan or a non-vegan who loves a delicious dessert, then this article is just for you! A vegan mars bar cheesecake is a rich and creamy dessert that is made without any animal products. It is the perfect way to satisfy your sweet tooth without sacrificing your dietary restrictions. With a few simple ingredients and a little bit of time, you can create a vegan mars bar cheesecake that will impress your friends and family. You can top with fresh berries, chopped nuts, or a drizzle of chocolate syrup. So what are you waiting for? Read on to find the perfect vegan mars bar cheesecake recipe for you!
Let's cook with our 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
Tips:
- Choose the right vegan chocolate: Look for a high-quality vegan chocolate that is dark and has a high cocoa content. This will give your cheesecake a rich, chocolatey flavor.
- Don't overbake the cheesecake: The cheesecake is done when it is set but still has a slight wobble in the center. Overbaking will make the cheesecake dry and crumbly.
- Chill the cheesecake thoroughly: Once the cheesecake is baked, chill it in the refrigerator for at least 4 hours or overnight. This will allow the cheesecake to set and firm up.
- Use a springform pan: A springform pan is the best type of pan to use for this cheesecake. It will make it easy to remove the cheesecake from the pan once it is chilled.
- Garnish the cheesecake with your favorite toppings: Once the cheesecake is chilled, you can garnish it with your favorite toppings. Some popular options include vegan whipped cream, chocolate shavings, or fresh berries.
Conclusion:
This vegan Mars bar cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is rich, chocolatey, and creamy, and it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this vegan Mars bar cheesecake a try. You won't be disappointed.
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