Chocolate Cheesecake Recipe

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Bunner's Bake Shop CookbookThe first time I test-baked this cheesecake at the bakery, the staff were enchanted. It’s rich and thick like a true cheesecake should be and, somehow, the crust made out of the chocolate chip cookies tastes almost like a toffee chocolate bar. Of course, you could also use our Double Chocolate-Chip Cookies for the crust and it would be equally delicious, not to mention that you would be able to boast about having made a double chocolate cheesecake (or would it be a triple?). There are quite a few combinations possible here to motivate you to make this chocolate wonder time and again.

  • Yield: 1 (8-inch) cheesecake


  • 1½ cups chocolate chip cookie crumbs
  • 0.33 cup melted coconut oil
  • 1 cup vegan semi-sweet chocolate chips
  • 2 tablespoons melted coconut oil
  • 8 oz tubs Tofutti non-hydrogenated vegan cream cheese
  • ½ cup organic sugar 2 tablespoons agave nectar
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • 1 batch chocolate ganache
How to Make It
  1. Preheat the oven to 325°F. Spray an 8-inch springform pan with canola oil.
  2. For the crust
  3. In a large bowl, combine the cookie crumbs and oil. Mix with a fork, until the crumb mixture holds its shape when squeezed together. Using your hands, press the crumb mixture evenly over the base of the springform pan to create the crust.
  4. For the filling
  5. In a double boiler, melt the chocolate chips over medium heat, stirring every few minutes. (If you don’t have a double boiler, use a heatproof measuring cup placed in a saucepan filled with 1 to 2 inches of water.) Be sure not to splash any water on the chocolate or it will seize up and turn chunky. Once the chocolate is melted and silky, remove from the heat. Stir in the oil, then let cool for 5 to 10 minutes.
  6. In a food processor, combine the cooled chocolate, cream cheese, sugar, agave nectar, cocoa powder, vanilla, and salt, scraping down the sides of the work bowl as necessary. Using a spatula, scoop the filling onto the prepared crust and smooth it evenly over top.
  7. Bake for 30 minutes, then turn off the oven and let the cake rest in the hot oven for another 30 minutes. Chill the cheesecake in the refrigerator for 3 hours, and up to overnight.
  8. To remove the cake from the pan, run a sharp knife around the edge before releasing the sides of the springform pan. If using ganache, spread a thin layer on top of the cheesecake before serving. Let set in the refrigerator for 20 minutes. Then slice and serve.

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