Gluten-Free German Chocolate Cheesecake German Chocolate Cheesecake Recipe with a cookie crust. It is topped with a traditional pecan and coconut frosting that is a gooey rich anytime treat. Moreover, it is a decadent no-bake and dairy-free dessert. Incidentally, it was my birthday cake. Discover the ultimate gluten-free German chocolate cheesecake recipe that promises a symphony of flavors and textures in each delectable bite. From the velvety chocolate filling to the crunchy cookie crust and rich coconut-pecan topping, this dessert is a must-try for all cheesecake enthusiasts!
Gluten-Free German Chocolate Cheesecake
Are you craving a decadent dessert that will satisfy your sweet tooth and impress your taste buds? Look no further than this mouthwatering gluten-free German chocolate cheesecake recipe! More importantly, get ready to indulge in a symphony of rich chocolate filling, crunchy cookie crust, and a luxurious coconut-pecan topping that will leave you wanting more. Therefore, I’ll walk you through the steps to create this irresistible dessert, from assembling to serving tips. Hence, get ready to treat yourself to a sweet escape with this delectable gluten-free German chocolate cheesecake – your taste buds will thank you!
Velvety Chocolate Filling
Now, let’s talk about the star of the show – the velvety chocolate filling that makes this gluten-free German chocolate cheesecake truly irresistible. Imagine sinking your fork into a luscious layer of rich and creamy chocolate goodness, perfectly complementing the tangy cream cheese base. Without a doubt, each bite is like a symphony of flavors dancing on your taste buds, leaving you craving for more.
First but not least, the combination of Cocoa, melted chocolate, and instant coffee will add a deep chocolate flavor that will have your guests craving more.
Crunchy Cookie Crust for Gluten-Free German Chocolate Cheesecake
Above all, to create the perfect foundation for our decadent gluten-free German chocolate cheesecake, we start with a crunchy cookie crust that adds a delightful contrast in texture to the creamy filling. The combination of buttery, nutty cookies with a hint of sweetness creates a delicious base that perfectly complements the rich flavors of the chocolate and cream cheese. Each bite of this irresistible dessert will have you savoring the delightful crunch of the cookie crust before diving into the velvety chocolate filling. Get ready to take your taste buds on a journey of contrasting textures and flavors with every heavenly bite of this indulgent cheesecake.
Rich Coconut-Pecan Topping
For my decadent gluten-free German chocolate cheesecake, I can’t forget the rich coconut-pecan topping that will elevate the flavors and textures to a whole new level. As a result, the combination of toasted coconut and crunchy pecans creates a nutty, sweet contrast that perfectly complements the creamy chocolate filling. Not to mention, a spoonful of this luscious topping adds a delightful crunch and burst of flavor that will have you coming back for more. Get ready to indulge in the ultimate dessert experience with this irresistible coconut-pecan topping.
First, toast the coconut and pecans to give a deeper earthy flavor.
Assembly and Serving Tips
In any case, for a flawless presentation, carefully remove the springform pan and gently transfer the gluten-free German chocolate cheesecake onto a serving platter. To create clean slices, use a sharp knife dipped in hot water and wiped dry between each cut. Garnish each slice with a sprinkle of toasted coconut and a drizzle of chocolate sauce for an extra touch of elegance. Invite your guests to indulge in this decadent treat and savor every bite of this gluten-free German chocolate cheesecake.
Consequently, another idea would be to drizzle chocolate over the entire cheesecake. Last but not least, vanilla ice cream would make a great pairing. However, it is plated or served it will be a hit.
In Conclusion
In summary, this gluten-free German chocolate cheesecake is a delectable treat that combines velvety chocolate filling, a crunchy cookie crust, and a rich coconut-pecan topping. Indulge in the decadent flavors and textures of this dessert today – your taste buds will thank you! Don’t hesitate to whip up this symphony of sweetness and satisfaction. Start baking now and savor every delicious bite. So why wait? Nonetheless, treat yourself to this irresistible dessert and make every moment a celebration of indulgence.
Furthermore, satisfy your dessert cravings with this irresistible gluten-free German chocolate cheesecake recipe. Enjoy the perfect combination of flavors and textures in every bite, from the crunchy cookie crust to the creamy chocolate filling and luscious coconut-pecan topping. Believe it or not, this is one of my favorite desserts. Nevertheless, it is a must-try for all cheesecake lovers!
Indulge in decadence with this irresistible gluten-free German chocolate cheesecake. Most importantly, don’t wait any longer to try this symphony of flavors and textures – your taste buds will thank you! Start baking today and enjoy the sweet satisfaction of this delectable dessert.
Gluten-Free German Chocolate Cheesecake
Crust Ingredients:
- 3/4 cup soft chewy chocolate cookies or chocolate chip cookie crumbs
- 1 tbsp melted coconut oil
Directions:
First and foremost, stir the cookie crumbs and coconut oil together. Second, oil a six-inch cheesecake pan. Third, press the crumbs combined with the coconut oil into the bottom of the cheesecake pan. Set the pan aside.
German Chocolate Cheesecake Filling Ingredients:
- 1 can Homemade Sweetened Condensed Coconut Milk
- 5 tbsp maple syrup
- 2 oz. homemade chocolate chips | bars or store-bought stevia-sweetened
- 1 large pinch of salt
- 2 tbsp Dutch Cocoa
- 1/2 tsp instant coffee granules
- 1 (8 oz) room-temperature dairy-free almond cream cheese
Directions:
First, pour the can of coconut milk into a small pan over medium heat. Second, slowly cook the coconut milk until it is reduced by about 1/3. Third, add in the maple syrup stirring until combined. Next, add the Dutch cocoa and pinch of salt to a sieve and slowly add it to the coconut milk. Once the cocoa powder has been incorporated add in the instant coffee stirring until incorporated. Next, turn off the heat and add in the dark chocolate. Let sit for approximately a minute or two. Lastly, stir the chocolate until it is smooth and melted. Allow the chocolate to cool.
In a separate bowl blend the cream cheese until smooth. Finally, pour the chocolate mixture into the smooth cream cheese. Lastly, continue to beat until well incorporated. Pour onto the crust in a 6-inch springform cheesecake pan. Place it into the fridge to set.
Gluten-Free German Coconut Chocolate Pecan Topping
- 1/4 cup evaporated coconut milk
- 1/2 tsp vanilla
- 1/2 cup maple sugar
- 1/3 cup toasted desiccated coconut
- 1/2 cup toasted pecans
- 1/8 tsp salt
Roasting the Coconut Directions:
First, preheat the oven to 325 F. Second, place a sheet of parchment paper down. Third, add the desiccated coconut to a 1/4 sheet pan and place it into the oven to roast. Next, cook for 5 minutes remove and stir. Finally, Continue cooking until it is not completely toasted after 10 minutes add another 2-5 minutes being careful not to burn it. Remove the parchment and allow it to cool. Make the frosting.
Roasting the Pecans
First, turn the oven up to 350 and preheat. Second, place the pecans onto a 1/4 sheet pan that was used for the coconut. Place the nuts into the oven and bake for 15 minutes string them every 5 minutes. Keep an eye on the nuts so that they don’t burn. Bake until you can smell the nuts. Once cool. Place the nuts into a small food processor and chop.
Making the Pecan Frosting
Next, stir together the sweetened condensed milk, coconut oil, and monk fruit sweetener. Stir until thick and bubbly. Remove from the heat and add in the chopped nuts, coconut, and vanilla. Allow to cool to room temperature before adding to the top of the cheesecake.
Gluten-Free German Chocolate Cheesecake Cream Cheese Frosting
- 3 oz. dairy-free cream cheese at room temperature
- 1 tbsp coconut oil
- 1/2 cup – 1 cup powdered monk fruit sweetener
- 2 tbsp cocoa powder
- 1 tsp vanilla
Directions
First, blend the cream cheese until smooth. Second, blend the cream cheese and the coconut oil until smooth. Lastly, add in the remaining ingredients and mix with a handheld mixer until thick and creamy. In conclusion, add the frosting to a frosting bag with the tip of choice adding frosting to the edges. If too thick add one tablespoon of nut milk and mix. If too, thin add one tablespoon of powdered monk fruit sweetener.
Gluten-Free German Chocolate Cheesecake
Ingredients
Cookie Crust Ingredients
- 3/4 cup Soft Chewy Chocolate Cookies or Chocolate Chip Cookie Crumbs See Recipe on my blog
- 1 tbsp melted coconut oil
German Chocolate Cheesecake
- 1 recipe Homemade Sweetened Condensed Coconut Milk See the recipe on my blog
- 5 tbsp maple syrup
- 2 oz. homemade chocolate chips | bars or store bought stevia sweetened See the recipe on my blog
- 1 large pinch of pink salt
- 2 tbsp Dutch cocoa
- 1/2 tsp instant coffee granules
- 1 8 oz. room temperature dairy-free cream cheese
Pecan Coconut Frosting
- 1/4 cup evaporated Coconut Milk
- 1 tsp vanilla
- 1/2 cup maple sugar
- 1/3 cup toasted desiccated coconut
- 1/2 cup toasted and chopped pecans
- 1/8 tsp pink salt
German Chocolate Cream Cheesecake Cream Cheese Frosting
- 3 oz. Diary-Free Cream Cheese at room temperature
- 1 tbsp coconut oil
- 1/2 - 1 cup powdered Monk Fruit Sweetener it depends on how sweet you like it
- 2 tbsp cocoa powder
- 1 tsp vanilla
Instructions
Cookie Crumb Crust
- First and foremost, stir the cookie crumbs and coconut oil together.3/4 cup Soft Chewy Chocolate Cookies or Chocolate Chip Cookie Crumbs, 1 tbsp melted coconut oil
- Second, oil a six-inch cheesecake pan.
- Third, press the crumbs combined with the coconut oil into the bottom of the cheesecake pan.
- Set the pan aside.
German Chocolate Cheesecake Filling
- First, pour the can of coconut milk into a small pan over medium heat.1 recipe Homemade Sweetened Condensed Coconut Milk
- Second, slowly cook the coconut milk until it is reduced by about 1/3.
- Third, add in the maple syrup stirring until combined.5 tbsp maple syrup
- Add the Dutch cocoa and pinch of salt to a sieve and slowly add it to the coconut milk.2 tbsp Dutch cocoa
- Once the cocoa powder has been incorporated add in the instant coffee and pink salt stirring until incorporated.1/2 tsp instant coffee granules, 1 large pinch of pink salt
- Next, turn off the heat and add in the dark chocolate.2 oz. homemade chocolate chips | bars or store bought stevia sweetened
- Let sit for approximately a minute or two.
- Lastly, stir the chocolate until it is smooth and melted.
- Allow the chocolate to cool.
- In a separate bowl blend the cream cheese until smooth.1 8 oz. room temperature dairy-free cream cheese
- Finally, pour the chocolate mixture into the smooth cream cheese.
- Lastly, continue to beat until well incorporated.
- Pour onto the crust in a 6-inch springform cheesecake pan.
- Place it into the fridge to set for 6 - 8 hours.
Toasting Coconut
- First, preheat the oven to 325 F.
- Second, place a sheet of parchment paper down.
- Third, add the desiccated coconut to a 1/4 sheet pan and place it into the oven to toast.
- Next, cook for 5 minutes remove and stir.
- Return to oven and continue to cook for another 2 - 5 minutes.
- Be careful not to burn it. Remove the parchment and allow it to cool. Make the frosting.
- Remove the parchment and allow it to cool.
Toasting Pecans
- First, turn the oven up to 350 and preheat.
- Second, place the pecans onto a 1/4 sheet pan that was used for the coconut. .
- Place the nuts into the oven and bake for 15 minutes string them every 5 minutes.
- Keep an eye on the nuts so that they don't burn.
- Bake until you can smell the nuts.
- Once cool place the nuts into a small food processor and chop.
Pecan Coconut Frosting
- Next, stir together the sweetened condensed milk, coconut oil, and monk fruit sweetener.1/4 cup evaporated Coconut Milk
- Stir until thick and bubbly.
- Remove from the heat and add in the chopped nuts, coconut, and vanilla.1 tsp vanilla, 1/2 cup toasted and chopped pecans, 1/3 cup toasted desiccated coconut
- Allow to cool to room temperature before adding to the top of the cheesecake.
German Chocolate Cream Cheesecake Cream Cheese Frosting
- First, blend the cream cheese until smooth.3 oz. Diary-Free Cream Cheese at room temperature
- Second, blend the cream cheese and the coconut oil until smooth.1 tbsp coconut oil
- Finally, add in the remaining ingredients and mix with a handheld mixer until thick and creamy.1/2 cup maple sugar, 1/8 tsp pink salt, 1/2 - 1 cup powdered Monk Fruit Sweetener, 2 tbsp cocoa powder, 1 tsp vanilla
- If too thick add one tablespoon of nut milk and mix.
- If too, thin add one tablespoon of powdered monk fruit sweetener.
- Place frosting into a frosting bag with tip of choose and frost the edges.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 425 | |
| % Daily Value * | |
| Total Fat 30 g | 47 % |
| Saturated Fat 9 g | 47 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 480 mg | 20 % |
| Potassium 313 mg | 9 % |
| Total Carbohydrate 40 g | 15 % |
| Dietary Fiber 9 g | 38 % |
| Sugars 23 g | |
| Protein 7 g | 14 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 44 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
A decadent No Bake dessert. A creamy diary-free cream cheese with deep chocolate flavor. Topped with a caramel, pecan, coconut frosting, and chocolate frosted edges.