No-Bake Chocolate & Salted Caramel Cheesecake [Gluten Free]

The busiest weekend of the year is nearly upon us; whether you have all your Christmas shopping, wrapping and prepping done and dusted, or you haven’t even begun, there are only 4 days to go! I’ve been very good this year and had my presents purchased and wrapped by early December (minus 1 or 2) *insert smug face emoji here…

One of the best things about the festive season, in my eyes, is always the dessert on Christmas day. Yes, you may be ridiculously full from your lunch, but that second side of your stomach is always prepared for a little extra sweet indulgence! I’ve created this delicious gluten-free cheesecake, perfect as a centrepiece dessert on Chrimbo day, NYE or any of party you’re hosting this festive season. With the most heavenly flavour combo of chocolate and salted caramel, you really can’t go wrong!

If you’ve seen my yummy breakfast bowls before, you’ll know I like to go a little OTT with my toppings (they’re the best part!) I decided to top my festive gluten-free cheesecake with shredded coconut, cacao nibs, freeze-dried raspberries and my current favourite snack, the salted caramel Perkier bites. If you haven’t tried these little date and nut balls yet, you’re seriously missing out. They are mouthwatering bites of heaven!

Chocolate & Salted Caramel Cheesecake

Ingredients

Base

  • 1 cup medjool dates (150g)
  • 1 cup pecans (100g)
  • 1/2 cup hazelnuts (75g)
  • 1 tsp cinnamon

Filling

  • 4 cups cream cheese (500g)
  • 1 & 1/4 cup double cream (300ml)
  • 2 bars dark choc, 70% (250g)
  • 1 & 1/2 cup icing sugar (150g)
  • 1/4 tsp sea salt

Toppings

  • 4 tbsp salted caramel
  • 1 pack Perkier salted caramel bites
  • 1 tbsp shredded coconut
  • 1 tbsp cacao nibs

Method

  1. Start by greasing a cake tin with coconut oil/line with greaseproof paper, set aside.
  2. Blend the nuts and cinnamon in a food processor until fully broken down – take out and set aside. Next, blend the dates in food processor until a ball forms, then add the nut mix back in and blend until a loose dough forms.
  3. Press the base into the pre-lined cake tin, making sure it is pressed down evenly. Place in the fridge to set for at least 30mins.
  4. Meanwhile, melt the dark chocolate over a bain marie and set aside to cool.
  5. In a bowl, whisk together the cream cheese, sugar and salt using an electric hand mixer (or a KitchenAid if you have one). Then add in the double cream and keep mixing until everything firms up.
  6. Add in the cooled dark chocolate and gently stir until everything is fully combined – try not to over mix as you don’t want to knock any air out.
  7. Pour the mixture on top of your base and pop in the fridge for at least 4 hours (overnight is ideal).
  8. Once set, spread the salted caramel over the top, sprinkle on the coconut and cacao nibs, then top with the salted caramel Perkier bites – enjoy!

Chocolate & Salted Caramel Cheesecake

If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!

In collaboration with Perkier

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