Go Back

**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
Ingredients Equipment Method

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

Equipment

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

Method
 

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