How to Make Cherry-Melon Cheesecake with Cherry-Mushroom Buttercream (Vegan)

I’ve never been one to let my desserts be boring, so it wasn’t hard to figure out how to make a delicious Cherry-Peel-Mango cheesecake without using a cookie cutter or cookie-munching machine.

This was my first attempt at making cheesecake and, as a bonus, I got to try a variety of cheesecake toppings and flavors.

And hey, it was a whole lot cheaper than a cheesecake pan, which is a win for me.

This recipe was a keeper for me, so I was eager to make it again for the holidays!

Make the crust: 1 tablespoon coconut oil 1 teaspoon pure vanilla extract 2 cups (3 sticks) unsalted butter, softened to room temperature (1 stick is about 1 1/2 tablespoons) 1 cup granulated sugar 1/4 cup milk 1 1 / 2 cups all-purpose flour (1 cup) 2 teaspoons baking powder 1/8 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees Fahrenheit.

Grease a 9×13 inch pan or 9×14 inch loaf pan.

In a large bowl, whisk together the coconut oil, vanilla, and sugar until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy.

Add the granulated sugars and continue to beat until combined.

Add in the milk, flour, baking powder, and salt.

Mix until smooth.

Spoon batter into the prepared pan and bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.

Let cool for at least 10 minutes before slicing and serving.

The topping: In a small bowl, mix together the chocolate chips, chocolate sauce, and cream cheese until smooth, about 1 minute.

Spread the mixture over the top of the cheesecake.

Sprinkle the chocolate over the cheesecakes.

The cake will look a bit runny if the chocolate sauce is too thin, so try adding more chocolate sauce.

Store in an airtight container in the refrigerator for up to 3 days.

Recipe Notes For more dairy-free cheesecake, use vegan butter or cream cheese instead of coconut oil and try this easy Cherry-Pine-Mauve-Mallow-Creme.

You can also make this recipe without coconut oil using unsweetened cocoa powder instead of the coconut milk. 3.5.3208