I made this vegan cookies and cream cheesecake for my nephew’s birthday last weekend. The cookie crumbs made the cheesecake crunchy, and he said it was the best birthday dessert he had ever had.
Decadent Vegan Cookies and Cream Cheesecake Recipe
This vegan cheesecake features a luscious, creamy filling made with soaked cashews and blended with crushed cookies. The crunchy crust adds a delightful texture, and the recipe is easy to follow, making it perfect for both novice and experienced bakers.
Ingredients
- 1 ½ cups pitted dates
- 1 cup crushed vegan chocolate cookies
- 1 cup raw cashews, soaked for 4 hours and drained
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup crushed vegan chocolate cookies (for topping)
- A pinch of salt
Instructions
- Prepare the Crust: In a food processor, blend the pitted dates and crushed vegan chocolate cookies until mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a springform pan to form the crust.
- Make the Filling: In the same food processor, blend soaked cashews, coconut cream, maple syrup, vanilla extract, and salt until completely smooth and creamy.
- Assemble: Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula. Sprinkle crushed vegan chocolate cookies over the top for added texture.
- Chill: Refrigerate the cheesecake for at least 4 hours or until set. For best results, let it chill overnight.
- Serve: Once set, remove the cheesecake from the springform pan and slice. Serve chilled and enjoy your creamy vegan cookies and cream cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 16g
- Protein: 5g
- Carbohydrates: 40g
I keep the cheesecake in the fridge for up to five days. The crumbs stay crunchy, and I serve slices chilled.
