Vegan German Chocolate Cheesecake || Gretchen's Bakery

vegan cream cheese

🥗Healthier: silken tofu

💰Cheaper: regular cream cheese

Silken tofu provides a creamy texture with fewer calories.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and sugar.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more cost-effective option.

Get the semi-sweet vegan chocolate and soy milk into a saucepan over medium heat.

Whisk constantly until the chocolate melts and becomes smooth, creating a ganache base.

Add cocoa powder to the melted chocolate and whisk until smooth.

Combine all ingredients (vegan cream cheese, vegan butter, cocoa powder, cornstarch, sugar, vegan lactic acid or apple cider vinegar, salt, and vanilla extract) in a blender or food processor until smooth.

For the crust, use chocolate sandwich cookies and vegan butter; process into fine crumbs in a food processor.

Add melted vegan butter to the cookie crumbs and press into the bottom of a greased and parchment-lined 7-inch cake pan.

Pour the cheesecake batter into the crust.

Bake in a water bath in a preheated 335°F (168°C) oven for one hour.

Prepare the German chocolate topping by blending dates, toasted pecans, and coconut in a high-speed blender or food processor until smooth.

After baking, cool the cheesecake and refrigerate for about 4 hours until set.

To unmold, use a blowtorch or submerge the cake pan in hot water.

Flip the cheesecake onto a serving platter using a plastic-wrapped cake board.

Optionally pipe ganache rosettes on top and add the German chocolate topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens