Vegan No-Bake Cookie Dough Cheesecake

This Vegan No-Bake Cookie Dough Cheesecake is a dreamy, indulgent dessert featuring a creamy cashew-based cheesecake filling, a rich cookie dough crust, and chocolate chip cookie dough bites swirled throughout.

Made entirely without dairy, eggs, or refined sugar, this plant-based cheesecake is the perfect no-bake treat for special occasions or anytime you crave a decadent yet wholesome dessert.

Kitchen Equipment Needed

• Food processor or high-speed blender
• 8-inch springform pan or pie dish
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Parchment paper

Ingredients Overview

• Cashews & Coconut Cream: Create a smooth, dairy-free cheesecake base.
• Almond Flour & Maple Syrup: Form the base of the cookie dough crust and bites.
• Chocolate Chips: A delicious, classic addition for that cookie dough flavor.

Ingredients

For the Cookie Dough Crust

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup mini vegan chocolate chips

For the Cookie Dough Bites

• 1/2 cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup mini vegan chocolate chips

For the Cheesecake Filling

• 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight)
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

For Garnish (Optional)

• Melted vegan chocolate drizzle
• Extra cookie dough bites
• Crushed nuts

Directions

Step 1: Prepare the Cookie Dough Crust

1. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir until a dough forms.
2. Fold in the mini chocolate chips.
3. Press the mixture firmly into the bottom of a lined 8-inch springform pan. Place in the freezer while preparing the filling.

Step 2: Make the Cookie Dough Bites

1. In a separate bowl, mix almond flour, coconut oil, maple syrup, vanilla extract, and salt. Stir until combined.
2. Fold in the chocolate chips and roll into small bite-sized balls. Refrigerate until ready to use.

Step 3: Blend the Cheesecake Filling

1. Drain and rinse the soaked cashews.
2. Blend cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, lemon juice, and salt in a food processor until completely smooth. Scrape down the sides as needed.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled crust, smoothing out the top.
2. Gently press some cookie dough bites into the filling.
3. Freeze for at least 4 hours or until firm.

Step 5: Serve & Garnish

1. Remove cheesecake from the freezer and let sit for 10 minutes before slicing.
2. Drizzle with melted chocolate and top with extra cookie dough bites if desired.
3. Serve chilled and enjoy!

Prep Time

20 minutes (plus soaking time)

Chill Time

4 hours

Total Time

4 hours 20 minutes

Nutrition (per slice, ~10 servings)

• Calories: ~320
• Fat: ~24g
• Carbohydrates: ~25g
• Protein: ~6g

Expert Tips

• For a Softer Texture: Let the cheesecake sit at room temperature for 15 minutes before serving.
• Extra Cookie Dough Flavor: Swirl chunks of cookie dough into the filling before freezing.
• For a Nut-Free Option: Substitute cashews with silken tofu or sunflower seeds.

FAQs

Can I use a different sweetener?
Yes! Agave syrup or date syrup work well as substitutes for maple syrup.

How long does this cheesecake last?
Store in the fridge for up to 5 days or freeze for up to 2 months.

Can I make this without coconut?
Yes! Replace coconut cream with almond milk and coconut oil with vegan butter.

Storing & Freezing

• Storing: Keep in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze for up to 2 months. Let thaw for 10-15 minutes before slicing.

Substitutions & Variations

• Gluten-Free: Already gluten-free with almond flour.
• Peanut Butter Twist: Add a swirl of peanut butter to the filling.
• Berry Topping: Serve with a raspberry compote for extra freshness.

**Vegan No-Bake Cookie Dough Cheesecake**

This **Vegan No-Bake Cookie Dough Cheesecake** is a dreamy, indulgent dessert featuring a creamy cashew-based cheesecake filling, a rich cookie dough crust, and chocolate chip cookie dough bites swirled throughout. Made entirely without dairy, eggs, or refined sugar, this plant-based cheesecake is the perfect no-bake treat for special occasions or anytime you crave a decadent yet wholesome dessert.

Print Recipe Pin Recipe

Equipment

• - Food processor or high-speed blender
• - 8-inch springform pan or pie dish
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Parchment paper

Ingredients

  

• #### **For the Cookie Dough Crust**
• - 1 1/2 cups almond flour
• - 1/4 cup coconut oil melted
• - 3 tablespoons maple syrup
• - 1 teaspoon vanilla extract
• - 1/4 teaspoon salt
• - 1/3 cup mini vegan chocolate chips
• #### **For the Cookie Dough Bites**
• - 1/2 cup almond flour
• - 2 tablespoons coconut oil melted
• - 2 tablespoons maple syrup
• - 1/2 teaspoon vanilla extract
• - 1/4 teaspoon salt
• - 1/4 cup mini vegan chocolate chips
• #### **For the Cheesecake Filling**
• - 1 1/2 cups raw cashews soaked for at least 4 hours or overnight
• - 1/2 cup coconut cream
• - 1/4 cup maple syrup
• - 2 tablespoons coconut oil melted
• - 2 teaspoons vanilla extract
• - 1 tablespoon lemon juice
• - 1/4 teaspoon salt
• #### **For Garnish Optional**
• - Melted vegan chocolate drizzle
• - Extra cookie dough bites
• - Crushed nuts

Instructions

 

• #### **Step 1: Prepare the Cookie Dough Crust**
• In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir until a dough forms.
• Fold in the mini chocolate chips.
• Press the mixture firmly into the bottom of a lined 8-inch springform pan. Place in the freezer while preparing the filling.
• #### **Step 2: Make the Cookie Dough Bites**
• In a separate bowl, mix almond flour, coconut oil, maple syrup, vanilla extract, and salt. Stir until combined.
• Fold in the chocolate chips and roll into small bite-sized balls. Refrigerate until ready to use.
• #### **Step 3: Blend the Cheesecake Filling**
• Drain and rinse the soaked cashews.
• Blend cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, lemon juice, and salt in a food processor until completely smooth. Scrape down the sides as needed.
• #### **Step 4: Assemble the Cheesecake**
• Pour the cheesecake filling over the chilled crust, smoothing out the top.
• Gently press some cookie dough bites into the filling.
• Freeze for at least 4 hours or until firm.
• #### **Step 5: Serve & Garnish**
• Remove cheesecake from the freezer and let sit for 10 minutes before slicing.
• Drizzle with melted chocolate and top with extra cookie dough bites if desired.
• Serve chilled and enjoy!