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**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.
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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!