Cheesecake and cookie dough are two of my favourite things, so why not combine them? This cookie dough cheesecake recipe comes from two of my existing ones, the base is a batch of cookie dough pressed and set, topped with a plain vanilla cheesecake.
After making my white chocolate peppermint cheesecake last year and finally figuring out how to make a good cheesecake that sets properly without coconut, I wanted to play with that recipe to make a simple vanilla topping that could be added to any base, or used as a base to add any flavour to. And that’s exactly what we’ve got here
This cheesecake is extremely indulgent, and you may notice that it serves quite a lot for a relatively small batch. That’s because anything more than a small square is probably going to be too sickly for the average person. I have a very sweet tooth when it comes to dessert, and a small square is enough.
Nutritional Information
Each cheesecake square contains 5g of protein, 1.5g of fibre and 1mg of iron.
Ingredients and Substitutions
For reference, to make this recipe coconut free, I used the Nush cream cheese. As others often contain coconut oil, they set differently. If you opt to use a cream cheese that does contain coconut, you may not need the corn flour in this recipe.
The nut butter in the cookie dough base can be any nut butter of your choice or a nut free alternative like Wowbutter.
How to store and does it keep?
Store in an airtight container in the fridge and it will keep for up to a week.
You can freeze this dish, but if you opt to freeze it, defrost it before serving.
Cookie Dough Cheesecake Recipe
Delicious double chocolate cookie dough base topped with a creamy vegan vanilla white chocolate cream cheese layer.
This recipe is gluten free, dairy free and vegan. It does contain nuts. It can be soy free depending on your choice of dairy alternatives.
Cookie Dough Cheesecake Recipe
Ingredients
Base
- ¼ cup vegan butter
- ¼ cup nut butter I used almond
- ½ cup golden caster sugar
- 1 tsp vanilla extract
- 1 tbsp vegan milk of choice preferably something sweetened
- 1 cup oat flour
- ⅓ cup chocolate chips I used 50/50 dark and vegan white
Cheesecake
- 150 g cashews soaked overnight
- 150 g vegan cream cheese
- 100 g vegan white chocolate
- 2 tbsp vegan cream
- 100 g icing sugar
- 1 tbsp corn flour
Instructions
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Take an 8” cake tin. I opted for a square to make these slices/ bars, but you can also opt for a round one to make a regular cheesecake. If you’re opting for a round one, I’d opt for one with a push out base.
Base
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Mix your butters and sugar in a food processor until thoroughly combined and smooth. Add in the milk, vanilla and continue to mix. Slowly add in the flour, bit by bit, until combined and smooth. Stir in the chocolate chips. Take the cookie dough and press it evenly into the base of your tin. Place the tin in the fridge while you prep the filling layer.
Filling
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Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.
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Drain the cashews and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vegan cream, cornflour and melted white chocolate. Blend on high speed for around 5 minutes, or until smooth.
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Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon.
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Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).
This sounds and looks delicious! 😀