For almost a year I've been dairy free, due to the complications of feeding an infant with dairy intolerance. It's been a challenge, but there are some bright spots such as this super yummy chocolate cheesecake that is, believe it or not, dairy free.Lauren found it and asked me to make it for her birthday. I wish I knew about it sooner for my own birthday!
What's in it
For Crust:
- 1 1/2 - 2 cups crushed chocolate cookies- I used Trader Joe's O's (chocolate chocolate) and scraped out the insides
- 2 tablespoons sugar
- 1/4 cup melted Earth Balance
- 1/4 cup Dairy Free Chocolate Chips
- 1/4 cup coconut milk (canned)
- 3 (8oz) packages Vegan cream cheese (like tofutti)
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cups Dairy Free Chocolate Chips
- 1/4 cup coconut milk (canned)
- 1 teaspoon vanilla extract
How it's made
Preheat oven to 350 degrees. Lightly grease a 9" springform pan (unless it is nonstick). Pulse your crushed cookies in a food processor until size of small crumbs. Mix in melted Earth Balance, and add 2 Tbl sugar. Mix together and press into pan and up the sides. (Add more melted Earth Balance if necessary). Bake 10-12 minutes and let cool. Reduce oven to 325 degrees.Warm the coconut milk in microwave and add chocolate chips. Stir until melted.In large mixing bowl, beat cream cheese and 3/4 C sugar until blended. Add cocoa powder and mix until well blended, and add eggs and mix to combine. Stir in vanilla and melted chocolate mixture. Pour into baked (and cooled) crust. Bake for 45-50 minutes until center is just set. Cool the cake.Once cooled, make the topping: Warm coconut milk and vanilla in a microwave. Add chocolate chips and stir until melted. Pour over top of cake. Cool until set, firm up in refrigerator. This will take several hours. Embellish with fruit or nuts or candies if you like!
