This, my sugar-loving friends, is what you’d call perfection. Open a dictionary, go to letter “H”, look up “heaven”. There it is – this double chocolate caramel cheesecake, standing tall in all its sweet, creamy glory; smiling at you because she knows and you want her. You need her. You’d never craved something like this before. Look at her: so perfect, simply flawless. Oh, the lust!
It almost sounds pornographic and, as results of my 2016 blog survey seem to indicate, lots of you are under 18 (‘ello youngsters how ya doin’) so I might just stop here… but trust me when I say that this cheesecake is good, real good.
(For the record, you can still fill that in and it’d make me almost as happy as a slice of this cheesecake).
Back to the cheesecake, because as much as we’d like to deny it, this is what we’re all here for. Unless you’re the biggest fan of my lame, tryin’-to-be-witty-but-coming-out-as-a-weird-gal writing, then thank you – you’re lovely and I’m probably your biggest fan too. But who are you kidding? Boy, you love cheesecake too and you know it.
Who can blame you though? I mean, it’s cheesecake we’re talking about. Creamy, smooth cheesecake sitting on a buttery chocolate cookie base and topped with not one but three (THREE!!! !!!! !!!!!) finger-licking good sauces.
- Coconut caramel? Check. That stuff is brilliant. Probably what dreams are made of. The substance I secretly wish I could bath in (except that it’s sticky as heck and I’d probably spend the next seven and a half hours removing caramel bits from my hair and now that I think about it, it’s not that much of a good idea). MY ONE TRUE LOVE.
- Dark chocolate? Heck yes. I mean, when is a dark, crunchy dark chocolate topping a bad idea? Never ever. Unless it’s your house roof you’re planning to top with it… then yes, that’s a terrible waste of money and perfecly good, delicious chocolate. What are you even thinking about? Get help, pls.
- HAZELNUT WHITE CHOCOLATE!!!!!!! Have we already talked about my love for that ~epic~ combo? Like… I’m pretty sure all my past recipes have involved white chocolate in any way or another. From peanut butter white chocolate shortbread to white chocolate hazelnut praliné and simple white chocolate brownies… I want them all. Oh, the joys of discovering dairy free white chocolate!!!!! And, believe it or not, it gets better when you add some hazelnuts to the mix. Why wouldn’t you believe it though? Toasty hazelnuts are bae.
This recipe is adapted from the one true vegan recipe genius: Dana from Minimalist Baker. I’ve made her vegan cheesecake a couple of times now and it never ever disappoints… just like all of her recipes, really! I’m assuming you guys don’t live under a rock and know her, but if you haven’t tried anything from her blog, do it – do it now!!!! Every recipe is sheer perfection.
****** Post not sponsored by Dana from Minimalist Baker. I just happen to love love love her blog way too much.
Given the fact that I basically used her filling recipe and changed a tiny bit, I’m referring you guys to her blog to grab the recipe. I hope it isn’t much of a bother for you guys, but it really gets my goat when people get my recipes and repost them as their own without my permission, so I preferred not to post the full recipe here like that. If you scroll down, you’ll see links to her recipe + my variations + the recipe for the coconut caramel sauce.
Sadly, while unbelievably 100% vegan, this cheesecake cannot be qualified as health food. Yes, it’s perfect soul food and it will make you happy as it gets (hard not to smile while holding a plate with cheesecake oozing with caramel and chocolate, right ladies) but, I thought I’d clarify as many people have asked me about it.
Still, that’s no reason not to go and enjoy one huge slice of this beauty so go ahead and enjoy!!! Life is too short to day no to cake and petting puppies. Also, it could be worse. I could totally have added a fourth sauce… like a smooth creme brulée syrup or something. Now, that’s unhealthy! And also pretty flippin’ delicious!!!!!!! Where do I sign for that??? #notetofutureselfMAKETHAT
Sorry to be doing ~this~ to your New Year Resolutions. I promise I’ll be back soon with more healthy, nutrition-packed recipes. I see a round-up in the near future and it’s filled with cool vegan recipes which are good for you and won’t break the bank.
‘Cause I don’t know about you, friend, but Urban Outfitters took all my Christmas money…….. I love boots…….. And pretty, pink & glittery fanny packs……………………………… pls send help and an UO gift card #lmao
Now, seriously, go and make yourself this cheesecake asap. Then send me a piece because you’ll be very, very grateful and will want to thank me. You’re welcome.
- 150 grams chocolate cookies*
- 80 grams dairy free butter
- Check out Dana's recipe
- 2 extra tbsp. of coconut oil**
- 200 grams brown sugar
- 120 grams coconut cream***
- 10 grams coconut oil
- 1/2 tbsp. vanilla extract
- a pinch of salt
- Dark chocolate
- Hazelnut White Chocolate****
- Grind up the cookies in a food processor or use a ziplock bag + a rolling pin to crush them until they're reduced to crumbs.
- Add melted butter and stir with a butter spatula until fully combined.
- Line a small spring-form pan with parchment paper and press the crumbs into it.
- You can use the help of a greased spoon to flatten it.
- The crust will come out quite thick.
- Chill in the fridge while you prepare the filling.
- Follow Dana's instructions
- I added the extra coconut oil with the one tablespoon of oil she mentions.
- Add sugar to a saucepan and heat on low until it's dissolved, stirring often so it doesn't stick to the pan.
- Add coconut cream and stir carefully so it doesn't splash.
- Heat on low for 5-7 minutes or until it simmers and slowly thickens (it will thicken even more as it sits)
- Add coconut oil, salt and vanilla and stir to combine.
- Pour caramel on top of the cheesecake.
- Melt chocolate and drizzle on top.
- Chill cheesecake for at least 15 hours before serving.
- *I got mine from a health food store so they were both vegan & gluten free. You can use any kind of cookie, really.
- **It will make the cheesecake smoother and more non-vegan like!
- ***This refers to the solid stuff which comes in cans of full-fat coconut milk. You could use coconut milk too (full-fat, never light or from a carton) but the sauce would be a lot thinner.
- ****iChoc vanilla white chocolate brand + 1/2 tsp. hazelnut butter whisked together