Don’t deny yourself the luxury of red velvet even if you are a vegan. Make this creamy red velvet cheesecake and make your celebrations delightful! This recipe yields you a cheesecake that has a chocolatey crust, a smooth cheesecake filling and the right amount of cocoa. You could use coconut or vegan cream cheese instead of heavy cream made from dairy.
Coconut cream has a thick consistency as it contains around 20%-25% fat. That will give you a rich, silky feel. On chilling, it solidifies but also holds air well so your cheesecake will be light and airy almost like a mousse. Bonus: the intrinsic flavor of coconut can be easily masked by using chocolate, vanilla or spices. If you are confused about how to use it, we will divulge the secret—whip it up when cold for maximum volume, and avoid overmixing to prevent it from turning grainy.
Vegan cream cheese brings a smooth, spreadable quality that’s just the ticket for creating that authentic, creamy texture in cheesecakes. It has a satisfying density thanks to a base of plant fats, giving your dessert the rich, luscious feel we’re after in every bite. With a slightly tangy flavor, it’s the perfect counterbalance to sweetness, lending that unmistakable cheesecake vibe without a hint of dairy.
If the flavor sounds too mild, don’t worry—this gentle tanginess works with just about anything. It lets your main flavors, whether they’re chocolate, berry, or a touch of citrus, shine through beautifully. Here’s a tip: use it at room temperature to soften it up, making it blend effortlessly into your recipe. But don’t go overboard! Stick to gentle mixing so the cream cheese keeps its thick, velvety texture—perfect for that dream cheesecake consistency.
Ingredients:
For the crust:
- 255 gm vegan chocolate wafers or chocolate sandwich cookies
- 1 tsp kosher salt
- 113 gm coconut oil or vegan butter, melted
For the cheesecake filling:
- 900 gm coconut or vegan cream cheese, softened
- 250 gm granulated sugar
- 3 tbsp cornstarch
- 2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 120 ml full-fat coconut milk or vegan heavy cream
- 2 tbsp unsweetened cocoa powder
- 28 ml red food coloring
Process:
- Preheat the oven to 175°C. In a food processor, pulse the chocolate wafers or sandwich cookies with salt until finely ground. Transfer to a bowl, add melted coconut oil, and mix until well-coated. Press the crumb mixture firmly and evenly along the bottom and halfway up the sides of a 9-inch springform pan. Bake for about 10 minutes, until set, then let it cool on a rack. Wrap the pan tightly in aluminum foil.
- Lower the oven temperature to 150°C. In a stand mixer fitted with the paddle attachment, beat the softened vegan cream cheese and sugar on low speed until smooth, about three minutes. Add the cornstarch and blend until fully incorporated. Mix in vanilla extract and kosher salt. Gradually add coconut milk, stirring until smooth and creamy with no streaks.
- Transfer the cheesecake filling to a small bowl. Add cocoa powder and red food coloring to the remaining filling in the mixer, beating on low speed until color is uniform and no streaks remain.
- Pour the red velvet cheesecake filling into the prepared crust. Drop heaping tablespoons of the reserved white filling over the red layer, then gently swirl with a skewer to create a marbled effect.
- Set the springform pan in a roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 1 hour and 45 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, leaving the cheesecake to rest inside for an additional 40 minutes.
- Take the cheesecake out of the roasting pan and allow it to cool on a rack. Remove the foil and let the cheesecake reach room temperature, for about 1 hour. Run a thin knife around the edges, then refrigerate until fully chilled and firm, for at least 1 hour. Remove the springform ring, slice, and serve.
For a chocolate blast try these dairy-free chocolate drinks. These drinks offer guilt-free indulgence during the holidays and beyond.