Red Meat Allergy Friendly Dairy Free Chocolate Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups dairy free chocolate sandwich cookie crumbs (about 18 cookies, filling included)
- 3 tbsp coconut oil, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz dairy free chocolate, finely chopped
- 24 oz dairy free cream cheese, at room temperature
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 large eggs, at room temperature
- ½ cup full-fat coconut milk
- 2 tsp vanilla extract
- ¼ tsp salt
For the ganache
- 2 oz dairy free chocolate, finely chopped
- 3 tbsp full-fat coconut milk
- 1 tsp light corn syrup
Instructions
- 1
Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
- 2
In a food processor, pulse the chocolate sandwich cookies to fine, even crumbs. Add the melted coconut oil and 1 tbsp granulated sugar and pulse until the mixture holds together when pressed between your fingers. Press the crumb mixture firmly and evenly across the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until set and fragrant, then set aside to cool while you make the filling.
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