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.
Alana 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: https://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.
- 2 cups crushed coconut cookies (most are dairy free)
- ¼ cup melted non-hydrogenated vegetable shortening
- ¼ cup shredded desiccated sweetened coconut
- 1 250 mL tub dairy-free cream cheese alternative
- 1 420 mL package drained soft tofu
- 1 325mL So Delicious Dairy Free Original Culinary Coconut Milk
- 1 cup sugar
- ¼ cup cocoa powder
- 2 tablespoons instant coffee granules
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup So Delicious French Vanilla Coconut Milk Creamer
- ¼ cup cocoa powder
- 3 tablespoons brown sugar or to taste
- 1 tablespoon instant coffee granules
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 3 ounces dairy-free chocolate, chopped fine
- 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.
- 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.
- Pour into prepared crust. Sprinkle remaining crumbs around the edges for decoration.
- Bake in a preheated 325ºF oven for approximately 50 minutes.
- Cool and refrigerate in the pan until ready to serve. Run the back of a knife around edges to loosen from pan.
- 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.
- Reduce the mixture allowing to thicken for 5 minutes.
- Cool and pour over the cooled cheesecake.
- This makes quite a bit and can be served on the side as well.
