Vegan Coconut Cheesecake Recipe

Vegan Coconut Cheesecake Recipe

Ingredients

Makes 6 servings

• 1 1/2 cups vegan vanilla cookie crumbs
• 1 cup toasted sweetened shredded coconut
• 1/4 cup vegan margarine, melted
• 3 (8-ounce) containers vegan cream cheese
• 1 cup sugar
• 1/4 cup unsweetened coconut milk
• 1 tablespoon cornstarch
• 1 1/2 teaspoons coconut extract
• 1/2 teaspoon pure vanilla extract

Method

1. Bring all the ingredients to room temperature
2. Preheat the oven to 350°F
3. Grease the bottom and sides of a 9-inch springform pan
4. Place the crumbs and 1/4 cup of the coconut in the bottom of the pan, add the margarine and mix with a fork to blend
5. Press crumb mixture into bottom and sides of pan and set aside
6. In a food processor, combine the cream cheese, sugar, coconut milk, cornstarch, coconut extract and vanilla and blend until smooth
7. Pour the filling into the prepared crust and bake for 45 minutes
8. Turn off oven and leave the cheesecake inside for another 10 minutes
9. When done, edges should be golden and starting to pull away from sides of pan and center should be soft set
10. Remove cake from the oven and cool at room temperature for 1 hour, then refrigerate at least 4hours before serving
11. When ready to serve, sprinkle the top with the remaining toasted coconut
12. Keep refrigerated

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