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Tri-Layer Chocolate Cheesecake [Vegan]

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The only thing you need to bake for this cheesecake is the brownie base! This can be made ahead of time and then boom, cheesecake time. OR you don't have to use a base at all and this will still be absolutely delicious. Save a move and be efficient in your summer baking strategy with this decadent, gorgeous, but simple tri-layer cheesecake.

Tri-Layer Chocolate Cheesecake [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

one 5-inch cheesecake

Ingredients

For the Brownie Batter:

  • 3/4 cup granulated sugar
  • 4 tablespoons coconut oil
  • 1/3 cup natural or Dutch process cocoa powder
  • 1/3 cup hot water
  • 3 tablespoons ground flax seeds
  • 4 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder

For the Cheesecake Batter:

  • 1 1/2 cups cashews, soaked 8 hours or overnight
  • 1/2 cup vegan sour cream
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut milk, unsweetened and full fat
  • 1 tablespoon apple cider vinegar
  • 3/4 cup confectioners sugar (or regular sugar)
  • 2 teaspoons vanilla extract
  • 2 ounces vegan chocolate, semi or bitter sweet
  • 1/2 teaspoon instant coffee granules (or more to your taste)
  • 2 teaspoons hot water

For the Optional Chocolate Ganache:

  • 4 ounces vegan chocolate, semi or bitter sweet
  • 4 tablespoons of non-dairy milk

Preparation

To Make the Brownie Batter (preferably, make this ahead of time):

  1. Combine the ground flax and 4 Tbs hot water and let stand for 5 minutes to thicken.
  2. Combine the cocoa powder with the other measure of hot water (the ⅓ cup) and whisk smooth
  3. Add the melted coconut oil
  4. In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
  5. Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
  6. Portion into prepared cupcake tins filling half full and bake in a preheated 350°F oven for approximately 18 minutes
  7. Cool for about 3 minutes and then with a tablespoon measure press the center to create an indent~ cool the rest of the way.

To Make the Cheesecake Batter:

  1. Combine the instant coffee with the hot water and reserve for later.
  2. Place all of the other ingredients into a blender (except for the chocolate) and blend to a super smooth batter.
  3. Divide the cheesecake batter in half and add the melted chocolate to one half.
  4. Then take half of the vanilla and pour into a medium mixing bowl and take half of the chocolate and add that as well.
  5. Add the coffee paste and whisk smooth
  6. Layer the 3 different flavors into the ring mold but be sure to freeze each layer for at least 1 hour or until it is completely set
  7. Take out of mold when the entire cake is set then top with optional ganache by melting the chocolate with the non-dairy milk.

Notes

Cheesecake must stay refrigerated. Store covered loosely for up to 10 days. Freeze for up to 2 months.

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AUTHOR & RECIPE DETAILS


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Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!


 

 

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