Try a slice of this decadent no-bake vegan cookies and cream cheesecake.
I originally made this vegan cheesecake recipe a long time ago using chocolate chips. But decided I didn’t like the texture. Chocolate chips go very, very hard when they are in the freezer. It sort of wrecked the smoothness of the filling. I told myself the next time I made it I would find a way to get the real cookies and cream experience.
I ended up making a massive batch of banana flour double chocolate cookies. I made so many because I was completely out of my depth experimenting with the vegan cheesecake recipe since I had never used banana flour before. I decided to repurpose a few of them and made cookie sandwiches with peanut butter. And then I remembered this no-bake cookies and cream cheesecake idea!
The banana flour cookies worked great because banana flour is drier than most flours. And the cookies come out with a firmer texture. This means that they won’t disintegrate when mixed with the cheesecake filling. It turned out absolutely perfect! The cookie chunks held their shape but at the same time blended seamlessly with the filling, just like the real cookies and cream. I could not get enough of this vegan cheesecake. Plus there is something about cookies and cream that makes me feel like a child again and I love that.
You do not have to use my banana flour cookies in this recipe, you can use any vegan chocolate cookie you want, but I would suggest trying to find one with a dry, hard texture. Enjoy! It’s hard to resist that second slice.
No-Bake Vegan Cookies and Cream Cheesecake
Ingredients
- BASE:
- 1 cup almond meal
- ¼ cup cacao powder
- 1 tsp maple syrup
- 3 TBSP coconut oil
- FILLING:
- 2 cups cashews (soaked in water for at least 4 hours)
- ¼ cup lemon juice
- ½ cup water
- ½ TBSP vanilla extract
- 1½ TBSP coconut oil
- ½ cup maple syrup
- ½ cup broken chocolate cookie chunks: About two cookies. Recipe link provided in description or use cookies of choice
Instructions
- For the base: in a bowl mix the base ingredients with a fork until the mixture comes together and becomes sticky
- Press on to the base and sides of a small spring form pan and set aside. I just use my fingers for this but you can use the bottom of a glass or tablespoon.
- For the filling: In a blender blend all filling ingredients except cookie chunks until smooth and creamy.
- Gently fold in your cookie chunks with a spatula. Reserve some of the cookie chunks to sprinkle on top of the cake
- Pour your filling over the base of your cake. Sprinkle with a few extra cookie chunk pieces.
- Freeze the cake in the freezer for at least four hours or overnight until set.
- Allow to thaw slightly before serving.
6.4.5
Try making some of my other vegan dessert recipes! Try this no-bake vegan cashew tart with macadamia nuts and kiwi. It features a combination of kiwi, lemon coconut, and macadamia, but you can customize it with your favorite fruits!
Looking for another dairy-free cheesecake recipe? Whip up my no-bake macadamia and caramel cheesecake! This raw, vegan dessert is decadent and sweet. Try eating just one slice!
This recipe was republished with permission from Hazel and Cacao.
Credit: Source link
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