Dairy-Free Cookie Dough “Cheesecake”
featured in 4 Dairy Free Desserts
This creamy cheesecake is the perfect indulgence for those who are dairy-free. With a cookie dough crust and a smooth, rich filling, this dessert is sure to satisfy any sweet tooth.
Tasty Team
77% would make again
Inspired by facebook.com
Ingredients
for 12 servings
Crust
- ¾ cup walnuts (75 g)
- ½ cup almonds (70 g)
- 1 cup pitted dates (170 g)
- ¼ cup shredded coconut (25 g), optional
- ½ teaspoon vanilla extract
- 1 splash water
- 1 pinch salt
Cookie Dough
- ¾ cup flour of choice (95 g)
- ¼ cup melted coconut oil (60 mL)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup dairy-free dark chocolate chunks (85 g)
Cheesecake Filling
- 2 ½ cups raw cashews (325 g)
- ½ cup maple syrup (170 g)
- ¼ cup coconut oil (60 mL), melted
- ¼ cup lemon juice (60 mL)
- 2 teaspoons vanilla extract
Nutrition Info
- Calories 403
- Fat 27g
- Carbs 38g
- Fiber 4g
- Sugar 21g
- Protein 6g
Estimated values based on one serving size.
Preparation
- The night before you intend to make the “cheesecake,” place the cashews in a medium bowl and cover with water. Soak overnight.
- To make the crust, add the walnuts, almonds, dates, coconut, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
- Press the crust into a 7-inch (18 cm) springform pan lined with parchment paper. Set aside at room temperature.
- To make the cookie dough, add the flour, coconut oil, maple syrup, vanilla extract, and salt to a medium bowl. Stir until a soft dough forms.
- Fold in the chocolate chunks, then cover and chill in the refrigerator while you make the filling.
- Drain the cashews and add to a food processor, along with the maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
- Remove the cookie dough from the refrigerator and use your hands to form ½-inch (1 cm) cookie dough balls. Sprinkle a handful of cookie dough balls over the crust, saving some for later.
- Pour the cashew filling gently and evenly over the cookie dough balls and crust. Gently spread the mixture to cover all of the cookie dough balls.
- Top with the remaining cookie dough balls, then cover and freeze for about 2 hours to set. Then, transfer to the refrigerator until ready to serve.
- Enjoy!
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Inspired by facebook.com