Magic Chocolate Cheesecake

Staff Writer
Magic Chocolate Cheesecake

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

Deliver Ingredients


For the crust

  • 2 packages of Lucy’s Chocolate Cookies or Lucy’s Chocolate Merry Mint Cookies
  • 1/4 Cup melted vegan margarine

For the cheesecake

  • 1/4 Cup melted vegan margarine
  • 1/2 Cup cocoa
  • 1/4 Cup gluten-free oat flour
  • 3/4 Cups organic sugar
  • 1 small- to medium-sized potato, cooked and peeling removed
  • 2 (8-ounce) packages vegan cream cheese
  • 8 Ounces vegan ricotta cheese
  • 1/2 Cup vegan sour cream
  • Egg replacer
  • 4 Teaspoons vanilla extract

For the egg replacer

  • 1/3 Cup soy milk
  • 4 1/2 Teaspoons egg replacer


For the crust

Use a food processor, or your favorite cookie crushing method, to make cookies 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 the cheesecake

Mix the margarine and cocoa together and set aside. Use your electric mixer with the whip attachment to blend thoroughly the oat flour, sugar, and potato. Make sure potato lumps are resolved.  dd 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 overwhip. 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.  

For the egg replacer

Heat soy milk in microwave for 32 second.s Stir with a folk until smooth and set aside to thicken.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.