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I originally made this vegan cheesecake recipe a long time ago using chocolate chips.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.
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.
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