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