Description
This unbelievably easy no bake German chocolate cheesecake features an incredibly rich, decadent chocolate cheesecake topped with a lush, gooey coconut pecan frosting with toasted pecans for extra nutty decadence. And it’s all made entirely vegan and dairy-free, yet you’d never know!
Ingredients
Scale
Cookie Crust:
- 1 package (250 g) vegan chocolate creme-filled cookies (or try these vegan gluten free Oreo cookies!)
- 1/3 cup (76 g) vegan butter, melted
Chocolate Cheesecake:
- 32 ounces (904 g) vegan cream cheese, room temperature
- 1 1/4 cup (250 g) sugar
- 1 1/2 cup (360 g) vegan heavy cream or coconut cream, room temperature
- 1 3/4 cups (300 g) vegan dark chocolate, melted
- 1/3 cup (35 g) cocoa powder
Pecan Coconut Topping:
- 1 cup (200 g) sugar
- ½ cup (110 g) light brown sugar
- 1 cup (240 mL) coconut milk
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- ½ cup (113 g) vegan butter
- 8 ounces chopped pecans
- 16 ounces shredded coconut
Instructions
- Prep: Line a 9″ springform pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with some cooking oil and then place the parchment paper on top).
- Make the cookie crust: Remove the creme-filling from the chocolate cookies (we’ll save the creme-filling for the cheesecake batter). In a large food processor, pulse the chocolate cookies (without the filling) until they resemble a cookie crumb. Then add in the melted vegan butter and pulse again until a wet dough forms. It’ll be very crumbly. Press the dough into the bottom of the springform pan evenly. Then place the crust into the freezer while you make the filling.
- Whisk the chocolate and vegan heavy cream: In a separate bowl from the cheesecake batter section, whisk together the melted vegan chocolate and vegan heavy cream until combined.
- Make the chocolate cheesecake batter In a stand mixer with whisk attachment or in food processor, cream the cream cheese and sugar together until fluffy and integrated, about 3 minutes. Then pour in the heavy cream and melted chocolate mixture, cocoa powder, and creme-filling. Cream again until creamy, stopping the mixer every now and then to scrape the bottom of the bowl.
- Fill the cheesecake: Pour cheesecake batter into the pan and place on an even surface in your refrigerator.
- Chill: Place the pan into the fridge to chill for at least 6 hours or overnight.
- Make the coconut pecan topping: In a medium saucepan again, whisk together the sugar, light brown sugar, coconut milk, cornstarch, and vanilla extract. Place the saucepan onto the stovetop, and heat on medium heat. Continue whisking the mixture until it begins to thicken, about 3-5 minutes. Once thickened, remove from heat and stir in the vegan butter. Then stir in the toasted pecans and coconut. Spoon the topping onto the chocolate cheesecake in an even layer. Let cool for 15 minutes then cover and place into the fridge to set for another 2 hours.
- Slice and serve! Store any leftovers in an airtight container and in the fridge for 1 week or in the freezer for up to 3 months.
Notes
See blog post for all tips and tricks!