Coconut Chocolate Cheesecake
The recipe Coconut Chocolate Cheesecake can be made in approximately 1 hour and 15 minutes. This recipe serves 10. One serving contains 431 calories, 9g of protein, and 27g of fat. For $1.26 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Go Dairy Free requires desiccated coconut, cocoa powder, coconut, and dairy milk. 79 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Similar recipes are Coconut and Chocolate Cheesecake, Chocolate Coconut Almond Cheesecake, and Chocolate-Glazed Coconut Almond Cheesecake.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
3 tablespoons brown sugar or to taste
1/4 cup cocoa powder
2 cups crushed coconut cookies (most are dairy free)
1/2 cup So Delicious French Vanilla Coconut Milk Creamer
1 250 mL tub dairy-free cream cheese alternative
3 ounces dairy-free chocolate, chopped fine
1 325mL So Delicious Dairy Free Original Culinary Coconut Milk
1/4 cup shredded desiccated sweetened coconut
2 large eggs
1 tablespoon flour
1 tablespoon instant coffee granules
1 cup sugar
1 420 mL package drained soft tofu
1 teaspoon vanilla extract
1/4 cup melted non-hydrogenated vegetable shortening
Equipment:
food processor
blender
frying pan
knife
oven
pot
whisk
Cooking instruction summary:
Mix together and press 3/4 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.
Step by step:
1. Mix together and press 3/4 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.
2. Pour into prepared crust. Sprinkle remaining crumbs around the edges for decoration.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
