Vegan German Chocolate Cheesecake

Yield: 8–10 slices
Prep time: 30 minutes
Bake time: 50–60 minutes
Chill time: 4–6 hours (or overnight)

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Ingredients

Chocolate Cookie Crust

• 200 g vegan chocolate cookies or chocolate graham crackers

• 6 tbsp (85 g) melted vegan butter

• 1 tbsp sugar (optional)

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Vegan Chocolate Cheesecake Filling

• 450 g vegan cream cheese, room temperature

• 1 cup (200 g) sugar

• 1/2 cup (120 ml) coconut cream (thick part from canned coconut milk)

• 1/4 cup (60 ml) unsweetened plant milk

• 200 g vegan dark chocolate, melted and slightly cooled

• 2 tbsp cornstarch

• 1 tbsp cocoa powder

• 1 tsp vanilla extract

• 1/4 tsp salt

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Coconut–Pecan Topping

• 3/4 cup (180 ml) coconut milk

• 1/3 cup (70 g) brown sugar

• 1 tbsp cornstarch

• 1 tbsp vegan butter

• 1 tsp vanilla extract

• 1 cup (80 g) shredded unsweetened coconut

• 3/4 cup (90 g) chopped pecans

• pinch of salt

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Instructions

1. Prepare the Crust

1. Preheat oven to 175°C (350°F).

2. Blend cookies in a food processor until fine crumbs form.

3. Mix crumbs with melted vegan butter and sugar.

4. Press firmly into the bottom of a 9-inch (23 cm) springform pan.

5. Bake for 8–10 minutes.

6. Let cool while preparing the filling.

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2. Melt the Chocolate

Melt the dark chocolate using a double boiler or microwave in short intervals.
Stir until smooth and allow it to cool slightly.

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3. Make the Cheesecake Filling

In a large bowl beat together:

• vegan cream cheese

• sugar

Mix until smooth and creamy.

Add:

• coconut cream

• plant milk

• melted chocolate

• cornstarch

• cocoa powder

• vanilla extract

• salt

Mix until completely smooth with no lumps.

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4. Fill the Pan

1. Pour the cheesecake batter over the cooled crust.

2. Tap the pan gently on the counter to remove air bubbles.

3. Smooth the top.

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5. Bake the Cheesecake

1. Bake at 175°C (350°F) for 50–60 minutes.

2. The edges should look set but the center should still slightly jiggle.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.

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6. Chill

Transfer to the refrigerator and chill for at least 4–6 hours, preferably overnight.

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Coconut–Pecan Topping

1. Cook the Topping

In a saucepan combine:

• coconut milk

• brown sugar

• cornstarch

Whisk until smooth.

Cook over medium heat, stirring constantly until thickened (about 4–5 minutes).

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2. Finish the Topping

Remove from heat and stir in:

• vegan butter

• vanilla extract

• shredded coconut

• chopped pecans

• pinch of salt

Allow topping to cool until warm but not hot.

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3. Assemble

Spread the coconut–pecan topping evenly over the chilled cheesecake.

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Serving

Slice with a warm knife for clean cuts.

Optional garnish:

• chocolate shavings

• toasted coconut

• extra pecans

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Storage

Refrigerator
Store covered for 4–5 days.

Freezer
Freeze slices up to 2 months. Thaw overnight in the refrigerator.

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Tips for Best Results

• Use full-fat vegan cream cheese for the creamiest texture.

• Do not overbake; slight jiggle in the center is ideal.

• Let the cheesecake cool slowly to prevent cracks.

• Chill fully before adding the topping.