My two obsessions are together again!
Chocolate and caramel is what life is all about!
Swimming in caramel and pecans with this Vegan Turtle Cheesecake Recipe!
Double chocolate cheesecake takes on a new form with the addition of caramel and toasted pecans.
If you love cheesecake then Vegan Turtle Cheesecake is going to become your new favorite!
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Notes for Success:
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.|
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Additionally you will notice at times I will use tofu in place of some of the vegan cream cheese for a lightened up version and to cut some of the fat calories.
Usually just 4 ounces, but you can omit the tofu and use all vegan cream cheese instead
Many times people have complained that their cheesecake is like rubber and they don’t know why!
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
WATCH THE VIDEO FOR HOW TO MAKE THIS VEGAN TURTLE CHEESECAKE RECIPE!
Yield: serves 8-10
Vegan Turtle Cheesecake
Prep Time
35 minutes
Cook Time
1 hour
Total Time
1 hour 35 minutes
Ingredients
For the Crust:
- Vegan Chocolate Sandwich Cookies 12
- Vegan Butter 2 Tablespoons (28g)
For the Cheesecake Batter:
- Vegan Cream Cheese 1 – 8ounce package (226g) *see notes above
- Firm Tofu half package drained not pressed 7ounces *see notes above
- Semi Sweet Chocolate 4 ounces (113g)
- Granulated Sugar ½ cup (100g)
- Cornstarch 2 Tablespoons (16g)
- Natural unsweetened Cocoa Powder 2 Tablespoons
- Salt ¼ teaspoon
- Lactic Acid 1 teaspoon (or 1 tsp apple cider vinegar)
- Vegan Butter 2 Tablespoons (28g)
- Plant Milk ¾ cup (177ml)
For the caramel sauce:
- ½ cup Light Brown Sugar (100g)
- ½ cup canned coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon
for the topping
- Pecans 1 cup lightly toasted
Instructions
- Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter. The mixture will resemble wet sand
- Press it into the greased and parchment lined 7″ cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients except for the milk & the chocolate & melted vegan butter into the food processor and process smooth
- Melt the chocolate with the vegan butter over a low heat stirring constantly (or in the microwave) and then add it to the other ingredients in the food processor.
- Process smooth while pouring the milk through the feed tube while processing to a smooth batter
- Pour batter into prepared pan with the cookie crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
- Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding
- For the Caramel Sauce: Combine the sugar, salt and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
- Add the vanilla extract and swirl the pan to combine
- Pour into a heat proof container to cool completely, it will thicken as it cools & can be made up to a week in advance for a super thick caramel
- Once cool pour over the cheesecake and top with roasted pecans
Notes
Cheesecake must stay refrigerated at all times, can stay at room temperature for up to 4 hours.
I do not like the way this cheesecake freezes, it gets grainy on the thaw
