Cookie Dough Cheesecake
This No-Bake Cookie Dough Cheesecake is the ultimate plant-based indulgence — rich, creamy, and completely refined sugar-free. Made with wholesome ingredients like oats, almonds, and Medjool dates, it’s a dessert that feels just as good as it tastes. The buttery cookie dough base pairs perfectly with the velvety cheesecake filling, and the little cookie dough balls on top make every slice extra special. Best of all, it’s super simple to make, with no baking required! Perfect for sharing… or keeping all to yourself.
PREP TIME
25 minutes
COOK TIME
2 hours
INGREDIENTS
15
Serves: 8
Ingredients
COOKIE DOUGH BASE
- 200 grams200 grams200 grams Organic Pitted Medjool Dates - Thrive Market, soaked in boiling water for 20 mins to soften
- 1 cup1 cup1 cup Almond Flour
- 1.5 cup1.5 cup1.5 cup Oat Flour
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter, white almond butter or peanut butter
- 150 grams150 grams150 grams Plant-Based Butter, Unsalted, softened
- 40 grams40 grams40 grams Dark Chocolate, chopped
cheesecake filling
- 400 grams400 grams400 grams Vegan Cream Cheese, Plain
- 175 grams175 grams175 grams Cocojune Organic Coconut Yogurt, Plain
- 120 ml120 ml120 ml Maple Syrup, Pure
- 1.5 tsp1.5 tsp1.5 tsp Gourmet Madagascar Vanilla Bean Paste - With Real Vanilla Seeds - Vanilla Bean Kings
to serve
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Peanut Butter, drizzle
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Agave Nectar Syrup, dark chocolate
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Tin: Line a 8 inch circular cake tin with baking paper or lightly grease a springform tin.
- Make the Cookie Dough: Drain the water from the soaked dates, add to a blender and blend into a thick caramel paste. In a bowl, mix the paste with the softened butter and almond butter until smooth.
- Combine the Dough: In a separate bowl, mix the ground almonds and oats. Add the wet ingredients to the dry and stir until a cookie dough forms. Fold in the chopped dark chocolate.
- Create the Base: Press ¾ of the cookie dough mixture into the prepared tin, smoothing it out with a spatula to form an even base.
- Whip Up the Filling: In a bowl, whip together the plant-based cream cheese, coconut yogurt, maple syrup, and vanilla bean paste using a hand blender until smooth and creamy.
- Assemble the Cheesecake: Pour the cheesecake filling over the cookie dough base, spreading it out evenly with a spatula.
- Decorate: Using your hands, roll the remaining cookie dough into little balls and press them into the edge of the cheesecake. Crumble any leftover dough between the balls for a rustic finish.
- Chill & Set:Place the cheesecake in the fridge to set for at least 3-4 hours, or overnight for best results. Then slice and serve.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Cookies Dairy Free Egg Free Frostings & Toppings Gluten Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 487 |
| Fat: | 35 g |
| Carbohydrates: | 45 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 254 mg |
| Fiber: | 3 g |
| Sugars: | 36 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
One response to “Cookie Dough Cheesecake”
Leave a Reply
You must be logged in to post a comment.
wow this sounds absolutely divine!!