The Best Luscious Dessert: No-Bake, Almond, Dark Chocolate, Mirror Glaze Vegan Caramel Cheesecake

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This is a rich, smooth, buttery, no-bake, almond dark chocolate vegan caramel cheesecake topped with a fabulous mirror glaze caramel.
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Cheesecake! No-bake cheesecake! Yes, I did say cheesecake. And yes, I did say no-bake. Now, I know what you’re thinking…..not another cheesecake recipe!

And you’d be right, except for the fact that this one is special. It’s a different take on the classic cheesecake.

Chocolate and caramel are something many people have a hard time passing up. This no-bake, sugar-free, almond dark chocolate coffee cream mirror glaze caramel cheesecake has everything you need for the perfect bite. 

I have a weakness for cheesecake as can be seen in my dessert category on my blog  Nothing beats it!

This no-bake mirror glaze caramel cheesecake is simple to make and has a mind-blowing blend of textures, creamy from the cream cheese, buttery from the vegan caramel, nutty and crunchy from the walnuts and almonds, and smooth from the glaze.

So, without any other stories, let’s move directly to the recipe!

1st Layer – Digestive Biscuits + Ground Almonds

2nd Layer – Dark Chocolate Ganache

3rd Layer – Vegan Caramel + Toasted Chopped Walnuts, Almonds, and Hazelnuts

4th Layer – Cream Cheese 

5th Layer – Coffee Cream Liqueur + Cream Cheese

6th Layer – Caramel Mirror Glaze + Gold Dust

INGREDIENTS:

Base Ingredients:

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  • 300 g Digestive biscuits
  • 80 g unsalted butter
  • 1 tsp rum essence
  • 70 g ground toasted almonds.

Dark Chocolate Filling Ingredients:

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  • 300 g dark chocolate (80%)
  • 300 g unsweetened heavy cream (30%)
  • 9 g gelatine + 50 ml cold water

Ingredients for the Vegan Caramel and Nuts Filling 

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Ingredients to obtain 370 g of vegan caramel:

  • 300 ml maple syrup
  • 230 g coconut milk full fat
  • 3 tbsp coconut oil
  • ⅔ tsp almond extract
  • A pinch of salt

The Normal Cream Filling Ingredients:

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  • 200 g Ricotta
  • 250 g Mascarpone
  • 9 g gelatine + 50 g water for the gelatine
  • 20 g Stevia sweetener
  • ½ tsp rum essence
  • ½ tsp lemon juice.

Coffee Cream Filling Ingredients:

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  • 150 g Ricotta
  • 200 g Mascarpone
  • 200 ml coffee cream liqueur
  • 9 g gelatine + 50 g water for the gelatine
  • 20 g Stevia sweetener
  • ½ tsp vanilla extract
  • ½ tsp lemon juice.

Vegan Caramel Mirror Glaze Ingredients:

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  • 500 g maple syrup
  • 500 g full-fat coconut milk (see here my homemade vegan coconut milk recipe), or almond milk (see here my homemade vegan almond milk recipe)
  • 6 tablespoons of coconut oil
  • 1 tsp almond extract
  • A pinch of salt
  • 20 g agar agar
  • 80 ml of water.

For Decoration:

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  • 150 g dark chocolate (for the dark chocolate flower)
  • 200 g white chocolate (for the white chocolate flower)
  •  ¼ tsp edible gold dust
  • Chopped walnuts, hazelnuts, almonds
  • Pieces of dark chocolate
  •  Coffee beans.
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INSTRUCTIONS for this fabulous vegan caramel cheesecake:

Make the base:

1. Crush the biscuits. Crush the almonds and roast for 10 minutes in the oven.

2. Melt the butter in a saucepan.

3. Add the biscuit crumbles, crushed roasted almonds, rum essence, and melted butter to the chopper and mix until smooth.

4. Place the composition thus obtained in a 21 cm springform pan, press, and place in the fridge until the filling is ready.

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 Make the dark chocolate ganache:

5. The gelatin is left to hydrate in 90 ml of water for 10 minutes.

6. Put the heavy cream into a pan and bring it to a boil, then add the chopped dark chocolate and mix until perfectly incorporated. At the end add the bloomed melted gelatine and incorporate it. Take it aside from the fire and let it cool at room temperature.

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Make the vegan caramel + nuts layer:

7. The Agar Agar is left to hydrate in 40 ml of water for 10 minutes.

8. Chop the nuts, and put them in a tray lined with backing paper and up with it in the oven for 7 minutes. Take them out of the oven and let them cool at room temperature

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9. Find here my homemade vegan dairy-free, sugar-free, paleo, and salted caramel recipes.

10. Put the caramel into a pot, add the toasted and chopped nuts, incorporate them, and bring them to a boil. Take the composition out of the fire add the bloomed Agar Agar and incorporate, then let it cool to room temperature.

Note: I will advise you to make the caramel one day before making the cheesecake.

Make the cheese cream filling:

11. The gelatin is left to hydrate in 70 ml of water for 10 minutes.

12. Put the ricotta in a large bowl, add the mascarpone, and Stevia, and mix gently until the composition becomes creamy. Beat it for a maximum of 1 minute. At the end add the rum essence, the lemon juice, and the melted bloomed gelatin and mix for another 10 seconds.

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13. Now, divide the cream in 2 – 60% for the 3rd layer and 40% for the coffee cream layer.

Make the coffee cream filling:

14. Now, mix the coffee cream liqueur with the cream cheese filling (the 40% put aside. 

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Assembling the caramel cheesecake:

15. Take the cheesecake out of the fridge pour the dark chocolate ganache over the biscuit base and put it in the freezer for an hour and a half to harden the cream.

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16. Take the cheesecake out of the freezer, pour the composition of vegan caramel with toasted almonds, hazelnuts, and walnuts over the chocolate ganache layer, level with a spatula, and put it in the freezer for an hour and a half to harden the cream.

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17. Take the cheesecake out of the freezer, pour the composition of regular cream over the vegan caramel layer, and put it in the freezer for an hour and a half to harden the cream.

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18. Take the cheesecake out of the freezer, pour the coffee cream filling over the caramel layer, and put it in the fridge overnight.

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Make the vegan caramel mirror glaze:

19. In 60 ml of water put the agar agar and let it hydrate for 10 minutes.

20. Pour the maple syrup and the coconut cream into a pot. Bring to a boil over medium heat and let simmer softly for 10 minutes. Stir continuously with a spatula to keep the bubbles down

21. Now it’s time to add the coconut oil and water. Raise the heat again and bring it to a low boil, then let it reduce for 5 minutes, then, turn off the heat.

22. Remove from heat, add the sea salt, and vanilla extract, add the bloomed agar-agar, and stir until perfectly incorporated.

23. Pass the obtained composition through a sieve, then mix with a hand blender to obtain that beautiful shiny look and let it cool until it reaches 32 degrees Celsius.

24. Remove the cheesecake from the freezer, release it from the springform, place it on a container/bowl narrower than the cake, and start pouring the caramel mirror glaze.

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25. Allow the excess to drain and refrigerate for another 2 hours.

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Decoration, and serving:

26. Remove the cheesecake from the fridge, place it on a cake stand, and garnish with coffee beans, crushed almonds, walnuts, hazelnuts, and dark chocolate pieces, also you can create chocolate flowers.

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27. Cut a slice, and enjoy it,

And some pics with the section of this no-bake, sugar-free, fabulous almond, dark chocolate, coffee, and vegan caramel cheesecake:

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Last Thoughts:

Whether you’re looking for a decadent and delicious dessert or a sweet treat to welcome some friends, this delicious recipe will bring people together in no time. 

You can certainly serve this dessert at parties or events with many guests, this cheesecake is sure to satisfy you. 

Ultimately, I hope this no-bake, sugar-free, vegan caramel cheesecake proves useful to anyone who happens to stumble across it. And hopefully, you’ll be pleasantly surprised at how simple it is to make

I hope you will enjoy making this delectable dessert, it is one of the best homemade cheesecake recipes in my opinion. I hope that you give it a try. 

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