Vegan Cookie Dough Cheesecake has a tangy-sweet cheesecake filling made from cashews, dotted with chocolate chip cookie dough bites and a walnut & cookie dough-based crust. This vegan no-bake cookie dough cheesecake is the perfect vegan dessert.
Vegan | Gluten-free | Soy-free
You all know me by now, I love cookie dough! I love it so much that I try to incorporate it into everything. Can a vegan dessert be life-changing? Yup, this Vegan Cookie Dough Cheesecake is life-will-never-be-the-same-again quality. I mean, could you ever imagine that a dessert could contain the words cookie dough and cheesecake in it without any dairy or refined sugar or even gluten?
Well, it’s true, such a thing does exist, and it can all be yours with just a little effort. Lots of cookie dough flavor, lots of cookie dough chunks, lots to love; may you find the biggest chunk.
Oh! This is also a no-bake recipe, a dessert you can actually make in the summer without sweating your life away. Always a plus!
Ingredients
Cookie Dough
- Follow my recipe here.
Crust
- ½ of the cookie dough
- 1 ½ cups walnuts
- ¼ cup maple syrup
Cheesecake Filling
- 1 ½ cup raw cashews, softened
- 1 lemon, juiced
- ⅓ cup coconut milk
- 3 tbsp coconut oil
- ½ cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Procedure
- Make the cookie dough using this recipe. Divide dough in half. One half will be used for the chunks, the other half will be used for the crust.
- Make the crust: To a food processor add half of the cookie dough, walnuts, and maple syrup. Pulse until combined & crumbly; avoid blending too much, otherwise, you’ll end up with a paste. To a parchment paper-lined 18 cm springform pan, press the crust until evenly spread out. Place in the freezer, while making the filling.
- Make the chunks: Take the other half of the cookie dough, and create small balls with your hands. These will be the chunks inside of the cheesecake. Place in the freezer while working on the filling.
- Make the filling: To a food processor, add all of the ingredients. Process until very, very smooth, adding more maple syrup if desired.
- Take the crust out of the freezer, and place the chunks on top. Pour filling over crust and chill in freezer until firm, for about 3-4 hours or overnight.
- Serve, top with chocolate ganache, vegan whipped cream, and/or fruits, & ENJOY!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva
Ingredients
Cookie Dough
- Follow my recipe here.
Crust
- ½ of the cookie dough
- 1 ½ cups walnuts
- ¼ cup maple syrup
Cheesecake Filling
- 1 ½ cup raw cashews, softened
- 1 lemon, juiced
- ⅓ cup coconut milk
- 3 tbsp coconut oil
- ½ cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Procedure
- Make the cookie dough using this recipe. Divide dough in half. One half will be used for the chunks, the other half will be used for the crust.
- Make the crust: To a food processor add half of the cookie dough, walnuts, and maple syrup. Pulse until combined & crumbly; avoid blending too much, otherwise, you’ll end up with a paste. To a parchment paper-lined 18 cm springform pan, press the crust until evenly spread out. Place in the freezer, while making the filling.
- Make the chunks: Take the other half of the cookie dough, and create small balls with your hands. These will be the chunks inside of the cheesecake. Place in the freezer while working on the filling.
- Make the filling: To a food processor, add all of the ingredients. Process until very, very smooth, adding more maple syrup if desired.
- Take the crust out of the freezer, and place the chunks on top. Pour filling over crust and chill in freezer until firm, for about 3-4 hours or overnight.
- Serve, top with chocolate ganache, vegan whipped cream, and/or fruits, & ENJOY!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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