Coconut Chocolate Cheesecake

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This coconut chocolate cheesecake recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alana. For the rich and creamy filling and topping, she uses Culinary Coconut Milk and French Vanilla Dairy Free Creamer, respectively, from So Delicious.

SD Contest - Coconut Chocolate Cheesecake RecipeSo Delicious Dairy Free 3 Course Recipe Contest BadgeAlana says, “Here is my entry for Coconut Chocolate Cheesecake which was a big hit at the Holidays, but of course it can be enjoyed any time of the year! It is light and very high in protein.”

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Coconut Chocolate Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, tree nut-free, and vegetarian. Just use caution, and read the ingredients carefully when selecting the dairy-free cream cheese alternative and the cookies.

Coconut Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
This recipe was submitted by Jen Prosini, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author:
Serves: 1 cheesecake
Ingredients
Crust:
  • 2 cups crushed coconut cookies (most are dairy free)
  • ¼ cup melted non-hydrogenated vegetable shortening
  • ¼ cup shredded desiccated sweetened coconut
Filling:
Topping:
Instructions
Crust:
  1. Mix together and press ¾ of the crumbs on to the bottom of a spring form pan, press down using the bottom of a glass. If it sticks dip the glass in sugar. Save the remainder to sprinkle around the top of the cheesecake for decoration.
Filling:
  1. Blend all ingredients in a food processor or blender, except eggs. When very smooth drop in eggs, mix only for a few seconds to incorporate.
  2. Pour into prepared crust. Sprinkle remaining crumbs around the edges for decoration.
  3. Bake in a preheated 325ºF oven for approximately 50 minutes.
  4. Cool and refrigerate in the pan until ready to serve. Run the back of a knife around edges to loosen from pan.
Topping:
  1. Whisk all ingredients in a small sauce pot until smooth, except chopped chocolate. When blended add chocolate to pan. On medium heat simmer all of the ingredients together, whisking regularly to prevent sticking.
  2. Reduce the mixture allowing to thicken for 5 minutes.
  3. Cool and pour over the cooled cheesecake.
  4. This makes quite a bit and can be served on the side as well.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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