If you made it to page two and are reading this, we may be soul sisters. The bond that connects us is our love for animals and this Vegan Chocolate Chip Cookie Dough Cheesecake. Maybe we should start our own group?
The cookies layer of this cheesecake is the very best part to me. I’m a crumb expert and this one definitely passes the test. Anyone can make a great cheesecake but getting the base right is the secret to perfection. This is a 10 out of 10!
You will need to plan ahead to make this vegan cheesecake recipe since the cashews have to be soaked for four hours. The best way to do this is soak them the night before so they are ready to go when you are the next day.
It’s also very important to remember to chill the coconut cream overnight as well. I tried this recipe without doing that the first time and it doesn’t work. Trust me. Remember to chill that coconut cream.
Vegan Chocolate Chip Cookie Dough Cheesecake
⅔ cup creamy almond butter
¼ cup refined coconut oil, melted and cooled*
¼ cup pure maple syrup
1 tsp pure vanilla extract
1 cup fine blanched almond flour
2 Tbsp coconut flour
¼ tsp baking soda
⅛ tsp sea salt
½ cup vegan chocolate chips
2 cups cashews, soaked for at least 4 hours (or overnight), rinsed well and gently dried with paper towel
¼ cup refined coconut oil, soft but solid
½ cup pure maple syrup
2 Tbsp fresh lemon juice
2 tsp pure vanilla extract
¼ tsp sea salt
Coconut Whipped Cream:
1 small can coconut cream, chilled overnight (about ⅔-3/4 cup)
1 tbsp pure maple syrup (or preferred sweetener)
¼ tsp vanilla
extra chocolate chips if desired
Chocolate Glaze (this is optional but totally amazing!)
¼ cup refined coconut oil
2 Tbsp raw cacao powder
2 Tbsp pure maple syrup
¼ tsp pure vanilla extract
This recipe is a brilliant creation of Paleo Running Momma. You can get the preparation instructions by clicking here.