Coconut Joy Cheesecake

Coconut Joy Cheesecake leaves out the nuts but delivers on the Joy!

Ok~  ok so technically it is a Mounds Cheesecake!
But the inspiration came from one of my favorite candy bars ~ The Almond Joy

Brownies cheesecake and the same coconut filling you find in the candy bar of the same name!

Everyone will be swearing that “there’s no way it can be vegan!”

Coconut Joy Candy bar Bites are optional but really easy to make

And in my opinion brings this entire theme together in cheesecake form!

No affiliation with any product or company linked below, solely for visual reference

Notes for Success:

Recently I discovered this hidden gem in the grocery store

Creamed Coconut is basically just pureed coconut
If you cannot get it that’s ok! Just use more coconut milk & add another teaspoon of coconut extract
Additional you can add about a ½ cup of shredded flaked coconut to the cheesecake batter for more coconut taste too!

If you cannot get coconut condensed milk you can make your own
By combining 1 -14oz can full fat coconut milk with 1/3 cup granulated sugar in a medium heavy bottom sauce pot.
Bring to a boil, then reduce heat and simmer for about 45 minutes until it is reduced down to approx 1¼ cup
It will thicken more as it cools & upon refrigeration

Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes as the other brands I’ve tried have broken down into an oily mess when baked

Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!

WATCH HOW TO MAKE THIS CHEESECAKE!

Coconut Joy Cheesecake

Make each of the recipes including the sticky coconut filling ahead of time so your build day is much easier!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Inactive Time 1 hour hr

Total Time 4 hours hrs

Servings 10

Ingredients

  

1x2x3x

for the base

• 1 Recipe Fudge Brownies

For the Cheesecake:

• 16 ounces Vegan Cream Cheese *see notes 454g
• 2 Tbs Vegan Butter melted 28g
• 1 cup Granulated Sugar 200g
• 4 Tbs Cornstarch 32g *see notes
• 1 cup Coconut Milk 237ml
• 6 ounces Creamed Coconut *see notes
• 1 teaspoon Vegan Lactic Acid
• 1 teaspoon Vanilla Extract 5ml
• 1 teaspoon Coconut Extract 5ml

For the Sticky Coconut Filling:

• 1¼ cup Coconut Condensed Milk
• 2 cup Flaked coconut 260g

for the icings

• 1 Recipe Ganache
• ¼ Recipe Buttercream

if making mounds bars for top

• ½ lb Vegan Chocolate

Instructions

 

• Grease & parchment line 2-7" cake pan & Preheat the oven to 350°F
• Prepare your favorite brownie recipe as per the instructions on that recipe post but divide the batter between the 2-7" cake pans Be sure to bake them much less than the recipe states since the batter is so thin *probably half the time!
• Keep 1 of the brownies in the pan as the base for the cheesecake to be poured on top, the other brownie can be cooled, turned out of the pan, wrapped lightly then refrigerated for later
• Prepare the cheesecake batter by first reconstituting the box of creamed coconut with the coconut milk from the recipe. ~ You must first heat up the coconut milk to almost boiling then add it to the creamed coconut in a blender and whiz it smooth
• Now add all the other cheesecake ingredients to the same blender or food processor & whiz it up to a smooth batter
• Pour this batter over the brownie in the cake pan & bake in a water bath at 350°F for 1 hour
• Turn off the oven & crack the door slightly ~ leave it in the oven for another hour to cool slowly
• Refrigerate for at least 4 hours or over night before unmolding
• Meanwhile prepare the sticky coconut filling by combining the sweetened condensed milk with the flake coconut, mix well
• Reserve 8-10 portions (from a #100 scoop) for the candy bar decor *optional as shown in video ~Otherwise use it all for the filling
• Prepare the vegan ganache recipe & the buttercream recipe as per the recipe instructions on that post
• Once the cheesecake is cooled & unmolded you can assemble all the recipe components as shown in the video tutorial

Notes

Creamed Coconut in a box (see picture above the recipe) is basically just pureed coconut
If you cannot get it that's ok! Just use more coconut milk & add another teaspoon of coconut extract

If you cannot get coconut condensed milk you can make your own
By combining 1 -14oz can full fat coconut milk with 1/3 cup granulated sugar in a medium heavy bottom sauce pot, bring to a boil, then reduce heat and simmer for about 45 minutes until it is reduced down to approx 1¼ cup It will thicken more as it cools & upon refrigeration

Storage Coconut cheesecake must be kept refrigerated at all times.
It will stay fresh for up to 10 days in the refrigerated wrapped lossely to prevent drying.
I do not like to freeze vegan cheesecakes as the texture changes & becomes soggy

Tried this recipe?Let us know how it was!