This coconut chocolate cheesecake recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alana. 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.”
Special Diet Notes: 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
- 11 ounces coconut milk (regular, full fat)
- 1 cup sugar
- ¼ cup cocoa powder
- 2 tablespoons instant coffee granules
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup vanilla dairy-free 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.