Vegan Cookie Dough Cheesecake

The Vegan Cookie Dough Cheesecake is a great dessert option for vegans, as this recipe contains all the vegan-friendly ingredients. There will be no guilty feelings for vegans when having such a tasty dessert. 4 hours and 35 minutes will be the total time you will require to prepare this tasty Vegan Cookie Dough Cheesecake. The list for equipment is not too much for this dessert, and the ingredients are simple as well. Overall, the outcome will be a creamy cheesecake with a sweet taste. Make this delicious cheesecake for celebrations, birthdays, events, occasions, or for a family gathering. This cake pairs well with tea as well.

STATS:

• Prep time: 25 minutes
• Serving size: 1 slice
• Cuisine: American
• Cook time: 10 minutes
• Chilling duration: 4 hours
• Total time: 4 hours & 35 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 12 slices
• Calories: 350 kcal

EQUIPMENT:

• Parchment paper
• Measuring cups & spoons
• Spatula
• Blender
• Mixing bowls
• Springform pan

INGREDIENTS:

CRUST:

• One and 1/2 cups of crushed graham crackers (vegan)
• 2 tbsp maple syrup
• Quarter cup of melted coconut oil

CHEESECAKE LAYER:

• 1 tablespoon of lemon juice
• 1 1/2 cups canned coconut cream (full-fat)
• Half cup of maple syrup
• 1 cup cashews (soaking duration will be 4 hours)
• 2 teaspoons extract of vanilla

COOKIE DOUGH:

• Half cup flour (all-purpose) (heat-treated)
• 1/4 cup soft vegan butter
• Quarter cup of brown sugar
• 1/2 tsp vanilla extract
• 2 tbsp plant-based milk
• 1/3 cup vegan chocolate chips

INGREDIENT NOTES:

VEGAN GRAHAM CRACKER CRUMBS:

• These will be the basis of the dessert as they make the crust of the cheesecake. For an alternative option, use digestive biscuits.

COCONUT OIL:

• For making the crust, we will need coconut oil so that the crushed crackers easily stick together. Olive oil can work fine as well as an alternative.

MAPLE SYRUP:

• The sweet flavor in the cheesecake layer comes from the use of maple syrup. Date syrup can also work fine as an alternative.

FULL-FAT COCONUT CREAM:

• The cheesecake layer of this dessert will get a creamy element with the use of full-fat coconut cream. Cashew cream can be an alternative option.

CASHEWS:

• These are often used in vegan cheesecake recipes to have a smoother consistency. Soaked almonds can also be an alternative for this.

HEAT-TREATED ALL-PURPOSE FLOUR:

• You need to use heat-treated flour so that you can directly use the flour in your cheesecake.

VEGAN BUTTER:

• The soft surface comes along when we include butter in the dough. For this recipe, we will be using vegan butter. If you need a substitute for this, you can utilize coconut oil.

PLANT-BASED MILK:

• The cookie dough will not become dry when we add plant-based milk to it. Use any vegan milk for this purpose.

VEGAN CHOCOLATE CHIPS:

• Vegan chocolate chips will help in bringing a nice chocolate feeling to the dessert.

INSTRUCTIONS:

1. First, you need to make the crust of this cheesecake by mixing all of its ingredients.
2. After mixing all the ingredients, press them into the pan.
3. Refrigerate the crust inside the springform pan.
4. Then, use a blender to combine the items for the cheesecake layer.
5. After blending them smoothly, transfer this mix to the top of the chilled crust.
6. Lastly, take a bowl to include in the items for the cookie dough layer and mix them.
7. Start making tiny balls from the dough mix and spread them over the cheesecake.
8. Then comes the refrigeration of the cheesecake for 4 hours.
9. Get the dessert out & cut it up to enjoy.

SERVING SUGGESTIONS:

• You can try spreading some vegan chocolate on top of the cheesecake for a fancy look.
• Including berries on top of the dessert will also give it a nicer presentation.

TIPS:

• When using the coconut cream, be sure to choose the one that has full-fat in it so that the overall feeling of the dessert becomes fancy.
• Chilling duration overall for this dessert is actually 4 hours, but you can try keeping it in the refrigerator for one night.

STORAGE INFORMATION:

FRIDGE:

• 5 days can be the maximum limit to keep this dessert inside a tight vessel.

FREEZER:

• 2 months is the maximum limit to keep this dessert inside the freezer.

FAQs:

What can I do to remove the use of nuts from this dessert?

• Cashews are the only nuts that might bother you, so to have an alternative for that, try coconut cream in place of them.

NUTRITIONAL INFORMATION:

Calories: 350 kcal

Net carbs: 28 g

Iron: 2 g

Total carbs: 30 g

Vitamin A: 500 IU

Fiber: 3 g

Calcium: 40 g

Protein: 6 g

Sodium: 50 g

Potassium: 250 g