Coconut Pleasure Cheesecake leaves out the nuts however delivers on the Pleasure!
Impressed by one in every of my favourite sweet bars ~ The Almond Pleasure
With a fudge brownie base, this coconut cheesecake is creamy, gentle and so scrumptious
Everybody will likely be swearing that “there’s no means it may be vegan!”
Full with a layer of sticky coconut filling, simply as you’ll discover in an Almond Pleasure sweet bar!
Coconut Pleasure Sweet bar Bites are non-obligatory however very easy to make
And in my view brings this whole reproduction of the Coconut Pleasure Sweet bar collectively in cheesecake type!
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Notes for Success:
Just lately I found this hidden gem within the grocery retailer for Creamed Coconut
To not be confused with canned coconut cream, however creamed coconut is principally identical to pureed coconut
If you happen to can’t get the creamed coconut that’s okay!
Simply add one other teaspoon of coconut extract and remember to use coconut milk for the plant milk!
I used coconut milk from a carton not a full fats can of coconut milk for the cheesecake batter, however any plant milk will work right here
Moreover you’ll be able to add a couple of ½ cup of shredded flaked coconut to the cheesecake batter for extra coconut style!
For these not desirous to make an additional recipe for the brownie base simply use your favourite cookie crushed up with melted vegan butter *choice listed in recipe under
I’ve a number of recipes for brownies right here on my web site so simply select which ever one you want the perfect and divide the batter between 2 -7″ cake pans
When making the sticky coconut filling, remember to take out a small portion for making the selfmade Sweet Bars to go on prime!
I used a #100 scoop after which shaped them into little nuggets. I then froze the nuggets and dipped them in tempered vegan chocolate
If you happen to can’t get coconut condensed milk you can also make your personal
By combining 1 -14oz can full fats coconut milk with 1/3 cup granulated sugar in a medium heavy backside sauce pot.
Deliver to a boil, then scale back warmth and simmer for about 45 minutes till it’s decreased all the way down to approx 1¼ cup
It should thicken extra because it cooled & upon refrigeration
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CHEESECAKE!
Yield: serves 8-10 ppl
Coconut Pleasure Cheesecake
Prep Time
2 hours
Prepare dinner Time
1 hour
Complete Time
3 hours
Components
For Conventional No Bake Cookie Crust:
- Your favourite cookie 280g for approx 2½ cups crushed
- Vegan Butter 6 Tablespoons (85g)
For the Cheesecake:
- Vegan Cream Cheese *see notes 16ounce (454g)
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g) *see notes
- Plant Milk *I used coconut milk (from a carton/not a can) 6fl oz (177ml)
- Creamed Coconut 6 oz field *see notes for achievement
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 1 teaspoons (5ml)
- Coconut Extract 1 teaspoons (5ml)
For the Sticky Coconut Filling:
- Coconut Condensed Milk 1¼ cup *see notes above
- Flaked coconut * sweetened or unsweetened your choice 2 cups (260g)
- 1 Recipe Ganache
- ¼ Recipe Buttercream
- **Vegan Chocolate for making selfmade mounds sweet bars *non-obligatory you will have about ½ cup complete
Directions
- Grease & parchment line 2-7″ cake pans
- Preheat the oven to 350°F
- Put together your favourite brownie recipe as per the directions on that recipe submit however divide the batter between the 2-7″ cake pans
- You’ll want to bake them a lot lower than the recipe states for the reason that batter is so skinny *most likely half the time!
- Hold 1 of the brownies within the pan for the cheesecake to be poured on prime, the opposite brownie might be cooled, turned out of the pan, wrapped frivolously after which refrigerated for later
- Put together the cheesecake batter by first reconstituting the creamed coconut with the coconut milk from the recipe.
- You need to first warmth up the coconut milk to virtually boiling then add it to the creamed coconut in a blender and whiz it easy
- Now add all the opposite cheesecake elements to the identical blender or meals processor and whiz it up easy
- Pour this batter over the brownie within the cake pan and bake in a water bathtub at 350°F for 1 hour
- Flip off the oven and crack the door barely and depart it within the oven for an additional hour to chill slowly
- Refrigerate for no less than 4 hours or over evening earlier than unmolding
- In the meantime put together the sticky coconut filling by combining the sweetened condensed milk with the flake coconut, combine effectively
- Reserve 8-10 parts (from a #100 scoop) for the sweet bar decor *non-obligatory
- Put together the vegan ganache recipe & the buttercream recipe as per the recipe directions on that submit
- As soon as the cheesecake is cooled & unmolded you’ll be able to assemble all of the recipe parts as proven within the video tutorial
Notes
Coconut cheesecake should be saved refrigerated always.
It should keep contemporary for as much as 10 days within the refrigerated wrapped frivolously to stop drying.
I don’t prefer to freeze vegan cheesecakes as the feel modifications and turns into soggy
