Vegan No Bake Cookie Dough Cheesecake
Ingredients
Chocolate Chip Crust
-
3
Tbsp.
coconut flour
-
⅔
cup
raw cashews
-
2
Tbsp.
vegan chocolate chips
-
2
Tbsp.
pure maple syrup
-
⅓
cup
almond flour
-
½
tsp.
vanilla extract
-
2
Tbsp.
refined coconut oil, melted
-
pinch
salt
Cookie Dough Cheesecake Filling
-
1 ½
cups
raw cashews, soaked in hot water for 1 hour
-
½
cup
refined coconut oil, melted
-
⅓
cup
coconut cream (solid part only)
-
½
cup
maple syrup or honey
-
3-4
Tbsp.
fresh lemon juice
-
1
Tbsp.
apple cider vinegar
-
2
tsp.
vanilla extract
-
⅓
cup
vegan chocolate chips
-
pinch
salt
Ganache Topping
-
½
cup
vegan chocolate chips
-
½
cup
coconut cream (solid part only)
-
2
tsp.
refined coconut oil
-
½
tsp.
vanilla extract
Instructions
- Toast cashews in a dry pan over medium heat until golden and fragrant, then let cool.
- Combine all crust ingredients in a blender or food processor and pulse until crumbly. Press into the bottom of a 7-inch springform pan and freeze for 15 minutes.
- Drain soaked cashews and blend all filling ingredients (except chocolate chips) until very smooth. Stir in chocolate chips.
- Pour filling over the crust and chill until firm, about 3-4 hours.
- For the ganache, microwave all ingredients until melted and smooth, then let cool slightly.
- Spread ganache over the cheesecake filling and chill until completely firm. Unmold and serve.
Nutrition Facts (estimated)
Servings
8 slices
Calories
680
Total fat
53g
Total carbohydrates
50g
Total protein
11g
Sodium
18mg
Cholesterol
0mg
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