Best Dairy-Free Chocolate Cheesecake

Best Dairy-Free Chocolate Cheesecake

I've been actively trying for a convincing non-dairy cheesecake, and I've finally perfected one! The taste and texture is identical to my regular Rich Chocolate Cheesecake. and unlike most non-dairy cheesecakes, the use of Bute Island Farms Ltd. Original Creamy Sheese gives this cheesecake an authentic flavour, without the usual coconut aftertaste. If you can't find this product, don't fret; you can substitute your favourite non-dairy cream cheese like products.

The dual water bath it’s baked in helps to prevent cheesecakes and custards from cracking, as does propping the door open just slightly after baking, ensuring that there are no sudden drafts or drops in temperature.

You can easily substitute your favourite vegan egg replacer or aquafaba to make this delicious cheesecake vegan.

I've also included my favourite vegan ganache, perfect for topping this cheesecake.

Enjoy!

Best Dairy-Free Chocolate Cheesecake

Crust:

1 1/3 cups (or 330 ml) of dairy-free chocolate cookie crumbs, such as Oreo

1/4 cup (or 60 ml) of melted vegan margarine

Cheesecake:

3 cups (or about 765 g) of vegan cream cheese product, such as Bute Island Farms Ltd. Original Creamy Sheese

1/2 cup (or 125 ml) of non-dairy milk (I use unsweetened organic soy milk)

3 large eggs (or egg replacer)

3/4 cup (or 175 ml) of granulated sugar, I use organic cane

1/3 cup (or 80 ml) of cocoa powder

1 tsp (or 5 ml) of pure vanilla extract

Ganache:

1 cup (or 250 ml) of coconut cream (full fat coconut milk)

1 cup (or 250 ml) of non-dairy semi-sweet chocolate chips, such as Camino Semi-Sweet Chocolate Chips

1 tsp (or 5 ml) of pure vanilla, optional

1) Preheat the oven to 350°F/175°C. In a 9”/23 cm springform pan, mix the cookie crumbs and the melted margarine until crumbly. Press firmly into the bottom of the pan. Bake for 10 minutes.

2) In a food processor, purée the vegan cheese, non-dairy milk, eggs, granulated sugar, cocoa powder, and vanilla extract until smooth (scrape down the sides with a spatula occasionally). Pour onto the prebaked crust. Place on a baking tray in the centre of the oven, and place a pan of boiling water on the rack directly below the cheesecake pan. I also like to place a loaf pan filled with boiling water beside the cheesecake as well (the steam helps set the cheesecake, and prevent cracks from forming). Bake for 45-55 minutes, or until set, but still jiggly. Turn off the oven, and crack the door open just slightly (I find it best to place a silicone oven mitt in the door just to keep it barely open). Allow to rest like this one hour, then remove the cheesecake from the oven. Allow to cool a few hours on a wire rack, then transfer to the fridge and chill for a few more hours before decorating.

3) For the vegan ganache, heat the coconut cream until just about to simmer, then pour over the semi-sweet chocolate chips in a heat-safe bowl. Allow to sit for a minute, then slowly stir until fully melted and smooth. Stir in the vanilla. Cool slightly before pouring over the cheesecake. Top the cheesecake with your choice of toppings.

Other topping choices: your favourite vegan/non-dairy chocolates, truffles, cookie crumbs, whole cookies, or fresh berries.

Just look at that perfect texture!!