Gluten-Free German Chocolate Cheesecake
Gluten-Free German Chocolate Cheesecake Recipe made with a cookie crust topped with a traditional pecan and coconut frosting decadent treat.
Servings 8 servings
Calories 425kcal
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
Serving: 8servings | Calories: 425kcal | Carbohydrates: 40g | Protein: 7g