Just when I thought my vegan cheesecake recipes couldn’t get any better!
Introducing Vegan German Chocolate Cheesecake!
Double chocolate, creamy New York style cheesecake piled with Coconut Caramel Pecan topping.
Many people are confused to find out just what German Chocolate really is.
They are surprised to find out it is merely referring to a combination of coconut, caramel and pecan.
It makes sense when you think about it though because I’d have to bet that there are no coconuts growing in Germany!
The history behind this recipe and it’s name stems from German’s Chocolate. Which is a brand name of chocolate.
Way back in the 1950’s a Texas newspaper was running a contest for who could come up with the best recipe using German’s brand chocolate.
Thanks to Mrs George Clay for the recipe and a star was born!
So if coconut, caramel and pecans are your thing, this will become one of your favorites!
It is an amazing recipe that uses dates for the “caramel” so it is slightly healthier than the original recipe!
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
Easily use gluten free cookies for the crust to make this entire cheesecake gluten free!
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 cheesecake is like rubber and they don’t know why!
Additionally I only use Tofutti Cream Cheese for my BAKED recipes. *Not sponsored
I have not had success with any other brand in BAKED recipes.
CHECK OUT MY TOFUTTI CREAM CHEESE COPY CAT RECIPE
Vegan Lactic Acid is the best way to add the signature tang of traditional cream cheese to your recipes!
I use Druids Grove Brand but if you do not have it or do not want to buy it simply use apple cider vinegar instead
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE
*You will notice some of the ingredients I use in the video are different from what I have listed below in the recipe
Since the video I have improved the recipe to eliminate white chocoalte as an ingredient
As this is very hard to find ingredient for most people not to mention very expensive
German Chocolate Cheesecake
Ingredients
For the Crust:
- 15 Vegan Chocolate Sandwich 170g
- 4 Tbs Vegan Butter 56g
For the Cheesecake
- 16 ounces Vegan Cream Cheese 454g
- 1 cup Vegan Semi Sweet Chocolate 170g
- ¾ cup Vegan Granulated Sugar 150g
- 2 Tbs Cornstarch 16g
- 2 Tbs Cocoa Powder 12g
- 2 teaspoon Vanilla Extract 10ml
- 1 teaspoon Lactic Acid
- 2 Tbs Vegan Butter 28g
- ¾ cup Plant Milk 177ml
For the German Chocolate Topping:
- 1 cup Plant Milk 237ml
- ¾ cup Granulated Sugar 150g
- 1 Tbs Vegan Butter 14g
- 4 Tbs Cornstarch 32g
- 1 teaspoon Vanilla Extract 5ml
- 1½ cups Flaked Coconut
- 1 cup Lightly Toasted Pecan Pieces
Optional Ganache Decor
- ½ Recipe Ganache
Instructions
- First prepare the crust by grinding the cookies with their fillings in a food processor until fine. Add the melted vegan butter & process to the consistency of wet sand.
- Press into the bottom of a greased & parchment lined 7" cake pan then freeze while you prepare the filling
- For the cheesecake combine the vegan chocolate & plant milk in a sauce pot over low heat & melt stirring constantly. Once the chocolate has melted add the cocoa powder & whisk smooth
- Combine all the cheesecake ingredients together in a food processor including the slightly cooled chocolate mixture process smooth
- Pour the cheesecake batter into the prepared crust & bake in a water bath in a preheated 335°F oven for 1 hour
- Turn the oven off & let the cheesecake cool in the oven
- Now cool on the counter before refrigerating at least 3 hours or overnight
- The next day prepare the optional ganache recipe according to the instructions on that recipe post~ reserve at room temperature so it thickens to a pipeable consistency
- Unmold the cheesecake & prepare the easy German Chocolate Topping by combining the sugar with the cornstarch in a medium sauce pot then add the plant milk & bring to a boil whisking constantly to avoid scorching the bottom
- Once it comes to a boil remove from the neat & add the vegan butter & vanilla
- Transfer this custard to a large mixing bowl & add the lightly toasted pecans & flaked coconut
- Cool then top the cheesecake with the German Chocolate & optional ganache rosettes serve
I just read that Oreos brand contain 23 different appetite stimulators.
I just started using Newmans brand sandwich cookies! thanks!
oh my?
hi, i’m wondering what is the recipe for the ganache frosting for the rosettes in this video, somehow I can’t seem to find it on the website. thank you.
Hi Sorry about that! thanks for letting me know I forgot that part! here it is:
Semi Sweet Vegan Chocolate 4 ounces + ¼ cup soy or almond milk
prepare the ganache by combining the chocolate and milk in a small saucepot and melt over a low heat stirring constantly. Allow it to set at room temperature to a pipe-able consistency.
thanks so much.
Hi, not sure what the two items below mean and where can I buy them?
If I’m not a vegan but can’t have eggs, can I use regular milk instead?
Lactic Acid 1 teaspoon
Milk Alternative scant ¾ cup
Yes to regular milk, and the lactic acid makes the cheesecake have the characteristic tang that regular cream cheese does, you can sub in apple cider vinegar instead
where do you find lactic acid and can you make it without it?
I get it on amazon ( I ink to it in this blog post) but you can replace it with apple cider vinegar
What brand of cream cheese do you use?
I like Tofutti for cheesecakes and baking
Can I use coconut oil instead of butter in the batter part?
Yes!
Thanks for the quick response! Just made it and can’t wait to try it tomorrow once chilled!!
When you bake cheesecakes in a water bath, do you let the water bath preheat in the oven or do you put the cheesecake in it at room temperature? Thanks for all you do!
Looking for your answer to the water bath question. Do you set the cheesecake in it at room temp ? Or can you you place the water pan on the rack below the cheesecake?
I mix the cheesecake, put the batter into the greased parchment lined pan, set that pan into a pie plate or larger cake pan, then I add hot water to the bigger pan (the water bath pan) then I place it all into the preheated 350F oven for 1 hour. Turn off the oven and leave it in to cool for another hour.
You probably can place the water bath under the rack, but I prefer to keep it all together- the whole point of a water bath is to deflect the direct heat of the oven, it is a gentler baking environment as the heat has to travel through the water first before directly hitting your baking pan. I have baked cheesecakes all 3 ways- IN water bath, ABOVE water bath and NO water bath. This is my preferred method.
Hi There!
I love you and your blog and your recipes and had a huge success with the snickers cheesecake (omg!!!)
I know this might not be the ideal german chocolate cheesecake, but I was wondering if I could switch out almond milk and soy milk in this entire recipe to hazelnut milk. It makes me wonder if it’ll give the cake a more “nutella” kinda flavour, and will boost it like mad. I’d probably keep the pecans in the caramel topping, but I want to hear your opinion about this.
Thanks again!
Hi! Thankyou!!! Yes you can use whatever plant milk you prefer AND if you want to go FULL NUTELLA cheesecake, just switch out the BISCOFF Cookie Butter here for NUTELLA!
THANK YOU SO MUCH FOR THE REPLY!!
But wait wait wait how do i switch it out?? I’d love a full nutella cheesecake!!! (vegan of course) Do I just not use the Biscoff cookie butter spread and instead add my own ganache+hazelnut milk?
Also in your Biscoff cheesecake is the tofu necessary anymore? You’ve moved to using Tofutti only with other stuff (like in the snickers cheesecake) and it makes it so good!! wondering about that too.
BTW I uploaded my snickers cheesecake on instagram and sent u a private msg on there with a pic of it in case u wanna take a look!!