Chocolate & Beer Cheezecake

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Chocolate & Beer Cheezecake

Prep time


Cook time

1 1/2Hours




  • Crust
  • 1 10-Ounce Bag Frito-Lay Potato Chips reserve a few chips for garnish
  • 1/2 Cup Gluten-Free Flour Blend
  • 1/2 Teaspoon Salt
  • 5 Tablespoons Dairy-Free Butter melted
  • Filling
  • 2 6-Ounce Containers Dairy-Free Vanilla Yogurt
  • 1 8-Ounce Container Dairy-Free Cream Cheese
  • 2 Large Eggs
  • 1/3 Cup Cocoa Powder
  • 3/4 Cup Gluten-Free Beer
  • 1 Cup Dairy-Free Chocolate Chips melted, plus extra for garnish
  • 1/2 Cup Agave add 2 extra tablespoons for added sweetness
  • 1 Tablespoon Corn Starch
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Instant Coffee
  • 1/4 Teaspoon Salt
  • Peanut Butter Ganache
  • 1/3 Cup Peanut Butter creamy
  • 6 Tablespoons Dairy-Free Creamer
  • 5 Tablespoons powdered sugar
  • 1/2 Teaspoon Vanilla Extract


  1. Preheat oven to 350ºF. Prepare a 9” springform pan for a water bath by covering the outside of the pan with foil, up and around the sides (but not into the inside of the pan), to ensure no water will leak into the cheezecake.
  2. Line the bottom of the springform pan with parchment paper. Lightly grease the sides of the pan.
  3. Crush chips in a food processor or grinder until it turns into fine crumbs.
  4. Combine chip crumbs, flour, salt, and melted vegan butter in a bowl and mix very well.
  5. Press mixture into the bottom of your springform pan.
  6. Bake crust for 10 minutes in the preheated oven. While the crust is baking, prepare your filling.
  1. Blend all ingredients in a blender until smooth. Pour onto prepared crust.
  2. Place springform pan in a larger baking dish (like a roasting pan), and fill the large pan up with water, about halfway up the springform pan.
  3. Bake for 1 hour and 15 minutes. A toothpick will not come out completely clean, but the cheezecake will continue to set as it cools.
  4. Once the cheezecake filling has cooled, prepare the peanut butter ganache.
Peanut Butter Ganache
  1. Combine all ingredients in a small bowl, and stir until smooth.
  2. Pour ganache over cheezecake, and spread with a spoon to the edges of the cake.
  3. Refrigerate the cheezecake overnight.
  4. When ready to serve, remove cheezecake from springform pan, and top with crumbled reserved potato chips and vegan chocolate chips.
Chocolate & Beer Cheezecake
Nutrition Facts
Chocolate & Beer Cheezecake
Amount Per Serving
Calories 300 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Sodium 395mg 16%
Total Carbohydrates 35g 12%
Sugars 14g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.