Chocolate Turtle Cheesecake
Prep time
Bake time
Total time
Serves: serves 8-10
  • For the Crust:
  • Vegan Chocolate Sandwich Cookies 12
  • Vegan Butter 2 Tablespoons (28g)
  • For the Cheesecake Batter:
  • Vegan Cream Cheese (I use Tofutti brand) 1-8ounce package (226g)
  • Medium or Firm Tofu half package drained 7ounces
  • Semi Sweet Baking Chocolate 4 ounces (113g)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch 2 Tablespoons (16g)
  • Natural unsweetened Cocoa Powder 2 Tablespoons
  • Salt ¼ teaspoon
  • Lactic Acid 1 teaspoon (or 1 tsp apple cider vinegar)
  • Vegan Butter 2 Tablespoons (28g)
  • Soy milk ¾ cup
  • For the caramel sauce:
  • ½ cup Light Brown Sugar
  • ½ cup coconut milk (120ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Pecans 1 cup lightly toasted
  1. Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter
  2. Press it into the greased and parchment lined 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients except for the milk & the chocolate and vegan butter into the food processor and process smooth
  4. Melt the chocolate with the vegan butter over a low heat stirring constantly (or in the microwave) and then add it to the other ingredients in the food processor.
  5. Process smooth while pouring the milk alternative through the feed tube while processing to a smooth batter
  6. Pour batter into prepared pan with the cookie crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  7. Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding
  8. For the Caramel Sauce:
  9. Combine the sugar, salt and coconut milk together in a sauce pot and whisk smooth until it starts to boil
  10. Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
  11. Add the vanilla extract and swirl the pan to combine
  12. Pour into a heat proof container to cool completely
  13. Once cool pour over the cheesecake and top with roasted pecans
Cheesecake must stay refrigerated at all times, can stay at room temperature for up to 4 hours.

I do not like the way this cheesecake freezes, it gets grainy on the thaw
Recipe by Gretchen's Vegan Bakery at