Gluten Free, Vegan Chocolate Cheesecake
This blog is written by celebrity chef and THOR Kitchen brand ambassador Chef Derrick Fox as he shares his favorite recipes with step-by-step directions, pictures and his signature style.
As a private chef, I learn everything about the tastes and flavors my clients love and the ones that they don’t like at all. I also have to pay especially close attention to special diets, food restrictions and allergies, which can sometimes feel like a never-ending mecca.
That’s part of the reason that I am brought on board as a private chef. They need an expert that can take those restrictions and still make them something delicious. I go out of my way to make my vegan, vegetarian, gluten free and dieting clients delicious meals that take their diet restrictions into account, but also will wow their taste buds.
I’ve also noticed that cutting out gluten and dairy from my diet just feels better. I feel lighter and more energetic!
Whether or not you follow a gluten free, dairy free or vegan diet, this recipe is delicious! Plus, I’m sure you have a friend who follows one of these diets that you can impress with this masterpiece.
|Gluten Free, Vegan Chocolate Cheesecake
|10 gluten free, vegan chocolate cookies (any brand)
|6 tbsp vegan butter, melted
|2 metal mixing bowls
|Chocolate Filling Ingredients
|7 oz. 70% dark chocolate
|16 oz. Kite Hill cream cheese
|10 oz. oat milk
|1 cup of raw cashews
|6 tbsp vegan butter
|1 tsp vanilla
|2 tsp monkfruit sugar
To prepare the pie crust: Preheat the oven to 375 degrees.
In a food processor, blend the cookies on high to make cookie crumbs. Add the melted butter and cookie crumbs into a mixing bowl and combine into a wet, sand-like consistency. Press the crumbs into your pie dish to fully cover the bottom and the sides of the dish. Bake for 15 minutes at 375 degrees.
Once cooked, leave the pie crust in the dish and let cool before adding the filling.
To prepare the filling: Place the cashews in a small pot, cover them with water and bring to a boil. Once boiling, lower the heat and simmer for 5 minutes. Strain the cashews from the water and set them aside.
Break up the chocolate into a medium metal mixing bowl and add the butter and vanilla.
In a small pot, bring the oat milk to a scald (you’ll see small bubbles on the side of the pot). Once at a scald, pour the oat milk over the chocolate and butter mixture, then immediately cover with plastic wrap. Let sit for 5 minutes, then mix until smooth.
In a blender, add the chocolate mixture, the cashews and the vegan cream cheese and blend until smooth. If you like your cake really thick, feel free to add more cream cheese!
Pour the blended chocolate cream cheese mixture into the chilled pie crust. Place in the fridge for 4-6 hours or overnight and enjoy!