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No-Bake Vegan Cookie Dough Cheesecake Recipe

Course: Dessert
Author: Public Lives, Secret Recipes

Ingredients

  • for the cookie dough:
  • ⅓ cup light brown sugar
  • ¼ cup granulated sugar
  • 3 tsp almond milk
  • 2 tsp pure vanilla paste (can sub for pure vanilla extract if you'd prefer)
  • a pinch of salt
  • ¾ cup chocolate chips, vegan
  • 1 cup all-purpose flour
  • ½ cup coconut oil
  • for the cheesecake:
  • 3¼ cups raw cashews, soaked 4 hours min.
  • ⅔ cup fresh lemon juice
  • ⅔ cup maple syrup
  • 1 cup full-fat coconut milk
  • 3 tsp water
  • 1 tsp vanilla bean paste (can sub for pure vanilla extract if you'd prefer)
  • chocolate chips, vegan

Instructions

  • In large bowl, combine all cookie dough ingredients & stir until dough forms.
  • Line bottom of springform pan with parchment paper & spray sides with baking spray. Press cookie dough into the bottom of the locked tray in an even layer covering the entire bottom.
  • Add all the cheesecake ingredients to blender except the chocolate chips & blend until smooth. Stir in the chocolate chips with a spatula & spread mixture over cookie dough. Place in freezer for 2 hours minimum. Serve & enjoy!

Notes

Supplies
  • large mixing bowl
  • measuring cup
  • whisk
  • springform pan
  • parchment paper
  • baking spray
  • blender
  • spatula