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German Chocolate Cheesecake
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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Vegan German Chocolate Cheesecake with coconut and chocolate drizzle

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German Chocolate Cheesecake [Vegan]

538

8 slices out of a 7-inch, round cake

Dairy Free

Many people are confused as to just what German chocolate is, and are surprised to find out it is merely coconut, caramel, and pecan topping (or filling for a cake). This is a super chocolate-y and creamy cheesecake piled with coconut pecan German chocolate topping.

Ingredients You Need for German Chocolate Cheesecake [Vegan]

To Make the Cheesecake:

2 cups of vegan cream cheese
1 cup vegan semi sweet chocolate
3/4 cups granulated sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon lactic acid
2 teaspoons apple cider vinegar
2 tablespoons vegan butter
3/4 cup dairy-free milk

To Make the Crust:

12 sandwich cookies
2 tablespoons vegan butter

To Make the German Chocolate Topping:

1 packed cup of dates
1/2 cup almond milk
2 tablespoons hot water
1 cup shredded sweetened coconut
3/4 cup toasted pecans

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How to Prepare German Chocolate Cheesecake [Vegan]

First prepare the crust by grinding the cookies in a food processor until fine. Add the melted vegan butter and process to the consistency of wet sand.
Press into the bottom of a greased and parchment lined 7-inch, round cake pan and freeze while you prepare the filling.
For the cheesecake, combine the vegan chocolate and milk in a sauce pot over low heat and melt while stirring constantly, whisk until smooth.
Add the cocoa powder and whisk until smooth.
Combine all the cheesecake ingredients together in a food processor along with the chocolate mixture (no need to cool) and process until smooth.
Pour into the prepared crust and bake in a water bath in a preheated 335°F oven for 1 hour.
Turn the oven off and let the cheesecake cool in the oven.
Refrigerate overnight.
The next day take the cheesecake out of the mold and prepare the German chocolate topping by combining the dates, hot water, almond milk and salt in a high speed blender or food processor.
Blend until smooth - then fold in the coconut and toasted pecans.
Top the cheesecake with the topping and serve.

Notes

Cheesecake must be kept refrigerated. Store in an airtight container for up to 10 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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