Magic Chocolate Cheesecake–Vegan and Gluten Free!

gluten free brownies

Once again cocoa is magic! All the ingredients in this vegan, gluten free cake are wonderful; and cocoa really makes it work. That’s true with other cakes I’ve made, too. Cocoa is a star ingredient.

I highly recommend this easy, delicious recipe. For the crust, I use either Lucy’s Chocolate cookies or Lucy’s Chocolate Merry Mint cookies, one of our yummy holiday flavors. Enjoy over the holidays, or any time!

(Lucy’s offers a variety of food allergy friendly, gluten free snacks. I hope you’ve tried Lucy’s gluten free cookies; they are available in 11 different flavors and several package sizes. Click here for a listing of our vegan cookies, which are also allergy friendly and gluten free.)

As you get started on this recipe:

Preheat your oven to 350 degrees F.

Grease a 9-inch spring form pan.

Cook one small to medium sized potato in your microwave. (I use a Yukon gold potato.)

Prepare Egg Replacer as follows:

Heat 1/3 cup soy milk (or other milk of your choice) for 32 seconds in your microwave.

Add 4 ½ teaspoons of EnerG Egg Replacer.

Stir with a folk until smooth and set aside to thicken.

For Crust:

Two packages of Lucy’s Chocolate cookies OR Lucy’s Chocolate Merry Mint cookies

1/4 cup melted vegan margarine (I use Earth Balance Organic.)

Use a food processor or your favorite cookie crushing method to make cookie crumbs, and then pulse in the melted buttery spread. Dump this mixture into your spring form pan. Smooth and press the crumbs lightly, and set pan aside.

For Cheesecake:

1/4 cup melted vegan margarine (I use Earth Balance Organic.)

1/2 cup cocoa

¼ cup gluten free oat flour

¾ organic sugar

One small to medium sized potato, cooked with peeling removed (noted above)

Two 8 ounce packages vegan cream cheese

8 ounces vegan Ricotta cheese

1/2 cup vegan sour cream

Egg Replacer per directions noted above

(The Egg Replacer combination makes the cheesecake texture very much like a traditional NY Cheesecake. You may omit it for a more pudding-like result.)

4 teaspoons vanilla extract

Mix the margarine and cocoa together, and set aside. Use your electric mixer with the whip attachment to thoroughly blend the oat flour, sugar, and potato. Make sure potato lumps are resolved. Add vegan cream cheese and blend, then add the vegan Ricotta, vegan sour cream, and Egg Replacer mixture along with vanilla. Whip until smooth, but don’t over whip. Pour batter onto crumb crust and smooth top. Bake for 56 minutes.

Allow to cool for about 90 minutes, and then refrigerate thoroughly before serving. Serve with a sprig of fresh mint or crumbled peppermint candy as a garnish. Nice!

(Lucy’s bakes delicious gluten free cookies. Please visit our store locator to find retailers in your area. Follow this link to sign up for our monthly newsletter. I write about a variety of topics and announce giveaways each month.)


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