ADVERTISEMENT
Vegan Twix Cheesecake: A Decadent Dairy-Free Delight
If you’re a fan of Twix bars and cheesecake, then you’re in for an indulgent treat! This Vegan Twix Cheesecake combines the rich, creamy texture of a classic cheesecake with the delicious caramel and chocolate flavors of Twix. Best of all, it’s completely dairy-free, so everyone can enjoy this decadent dessert. Whether you’re vegan, lactose-intolerant, or just looking for a healthier dessert option, this recipe will satisfy all your cravings.
This cheesecake features a no-bake crust, a luscious vegan cheesecake filling, and a gooey caramel topping. Then, it’s all topped off with a layer of melted chocolate, mimicking the classic Twix flavor we all know and love. Ready to dive in? Let’s get started!
Ingredients:
For the Crust:
- 1 1/2 cups digestive biscuits or graham crackers (crushed)
- 1/4 cup coconut flour (optional for extra texture)
- 1/4 cup melted coconut oil (or any neutral oil)
- 1/4 cup maple syrup (or agave syrup)
For the Cheesecake Filling:
- 1 1/2 cups soaked cashews (soak in water for at least 4 hours, or overnight)
- 1/4 cup coconut milk (or any plant-based milk)
- 1/3 cup maple syrup (or your sweetener of choice)
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (for tang)
- Pinch of salt
For the Caramel Layer:
- 1/2 cup medjool dates (pitted)
- 2 tablespoons coconut milk (or almond milk)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Topping:
- 1/2 cup dairy-free chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
Instructions:
1. Prepare the Crust:
Start by making the crust. In a food processor, pulse the digestive biscuits or graham crackers into fine crumbs. Add the coconut flour, melted coconut oil, and maple syrup to the crumbs, and pulse again until everything is well combined. The mixture should hold together when pressed.
- Press the mixture into the base of a springform pan (about 8-inch). Use the back of a spoon to press it down firmly and evenly, ensuring it covers the bottom of the pan.
- Place the crust in the freezer while you prepare the other layers to allow it to set.
2. Make the Cheesecake Filling:
Next, it’s time to make the creamy cheesecake filling. Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor along with the coconut milk, maple syrup, melted coconut oil, vanilla extract, lemon juice, and a pinch of salt.
- Blend on high until smooth and creamy. You may need to scrape down the sides of the blender a few times to make sure everything is well combined.
- Once the mixture is smooth and creamy, pour it over the prepared crust in the springform pan.
- For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
- Use a spatula to spread the cheesecake filling evenly across the crust, smoothing out the top.
