Vegan Frozen Cheesecake

5 from 3 votes

Chocolate and toasted coconut vegan frozen cheesecakes DUNKED in chocolate like the most luxury experience of ya loiffe! Perfect for a sunny day (or also any other day ever).

Cook Time1 20

Chilling Time6 45

Total Time8 5

Course: Dessert

Cuisine: American

Keyword: frozen cheesecake, no bake vegan cheesecake, vegan cheesecake, vegan frozen cheesecake

Servings:

Calories: 466kcal

Author: Richard Makin

Equipment

High Speed Blender
Bamboo skewers
32 x 24cm sheet tin
Greaseproof paper/baking parchment

Ingredients

For the Base

200 g oreos (or other vegan cookies)
65 g vegan butter (melted - coconut oil works too)

For the Chocolate Cheesecake Layer

300 g silken tofu
300 g dark chocolate (make sure it's a vegan variety which is over 70% cacao)
70 g coconut oil (melted - make sure it's the "deodorised" variety)
200 ml plant milk (I used soy)
2 tablespoon cocoa powder
6 tablespoon icing sugar
2 teaspoon lemon juice

For the Toasted Coconut Cheesecake Layer

40 g coconut butter (also known as coconut manna - not the same thing as "cocoa butter")
70 g coconut oil
150 g icing sugar
300 g silken tofu
170 g coconut milk (the kind in a can - full fat)
1 teaspoon vanilla bean paste

For the Chocolate Coating

400 g dark chocolate (make sure it's a vegan variety which is over 70% cacao)
90 g coconut oil

Instructions

To Make the Base

Line the base of a 32 x 24cm sheet tin with greaseproof paper.
Place the oreos in a food processor or blender and pulse until roughly ground. Transfer to a medium sized bowl. Pour the melted vegan butter over the top and mix until the crumbs are evenly coated.
Transfer the oreo crumbs to the lined sheet tin and press into a single, even layer using a flat, silicone spatula. Place the sheet tin in the freezer for at least 15 minutes while you prepare the next layer.

To Make the Chocolate Cheesecake Layer

Place all the ingredients into a high-speed blender and run until smooth. Turn off the blender, scrape down the sides with a spatula and run the blender again to ensure there are no lumps.
Pour the mixture onto the chilled oreo base and spread out smooth with a spatula. Place in the freezer and allow to chill for at least an hour or until the layer is set firm.

To Make the Toasted Coconut Cheesecake Layer

Place a small saucepan over medium/low heat. Chop the coconut butter into small pieces and place in the pan. Allow to melt, stirring constantly. The coconut butter will start to brown rather quickly. Keep stirring until the coconut butter is the colour of caramel and super fragrant. Remove from the heat.
Straight away, while the coconut butter is still hot, add the coconut oil to the pan. Stir until the coconut oil is completely melted, placing back over a low flame if necessary.
Pour the coconut butter and oil mixture into the cup of a high speed blender along with all the remaining ingredients and blend on high speed until smooth. Turn off the blender, scrape down the sides with a spatula and run the blender again to ensure there are no lumps.
Pour over the set chocolate cheesecake layer. Tap the sheet tin on a work surface to get rid of any surface bubbles on the top layer. Place in the freezer until the cheesecake is completely set (around 5 hours or overnight)
Remove the cheesecake from the freezer and carefully lift out of the tin using the baking parchment (you may need to loosen the sides with a knife first). Place on a chopping board.
Leave the cheesecake to sit for 5-10 mins at room temperature before slicing. Using your sharpest knife, divide the cheesecake in half down its length, so you are left with two long thin strips of cheesecake.
Using a ruler or tape measure, measure 5cm increments along the side of each strip of cheesecake. Slice the cheesecake either into triangular "slice" shapes or into simple rectangles. To make life easier, you can heat your knife before slicing over the stove flame or in a cup of boiling water.
Insert a sharp, bamboo skewer into each slice of cheesecake.
Return the slices of cheesecake to the tin, making sure it's still lined with greaseproof paper) and place in the freezer to firm up fully again (around 30 minutes).

To Make the Chocolate Coating

Meanwhile, place the chocolate and coconut oil into a heat-proof bowl and place over a medium saucepan of boiling water. Stirring constantly, allow the chocolate and coconut oil to melt together. Remove from the heat and allow the mixture to cool at room temperature, for around 10 minutes.
Pour the chocolate dip into a tall, thin glass - making sure the glass is wide and long enough to be able to dip your entire slice of cheesecake in.
Remove your cheesecake slices from the freezer and life carefully out of the tin using the greaseproof paper. Place them on the counter and line the sheet tin with a new piece of greaseproof paper or baking parchment.
Pick up one slice of cheesecake by the stick and dunk it carefully into the chocolate (you may need to tip your glass to make sure the slice gets completely covered). Remove the slice from the chocolate dip and let the excess chocolate drip back into the glass. Place the cheesecake slice back onto the lined sheet tin. The chocolate should set almost immediately. Repeat with all slices of cheesecake.
Once all slices of cheesecake are dipped and on the sheet tin, either serve immediately or place back in the freezer until ready to serve.

Nutrition