A chocolate chip cashew cheesecake filling sits atop a crispy chocolate cookie crust. This creamy, dreamy cheesecake is the cookie lover's dream! Top with a dollop of coconut whipped cream and additional chocolate chips to really take this dessert to the next level.

Chocolate Chip Cheesecake With Chocolate Cookie Crust [Vegan]



For the Crust:
  • 2/3 cup whole wheat flour
  • A pinch of salt
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup olive oil
  • 3/4 cup cocoa powder
For the Cheesecake Filling:
  • 1 1/2 cups raw cashews
  • 15 ounces vegan yogurt
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon
  • 2 tablespoons cornstarch
  • A pinch of salt
  • 2 tablespoons maple syrup
  • 1/2 cup granulated sugar
  • 1 vanilla bean, scraped
  • 1 cup vegan chocolate chips


  1. Preheat oven to 325°F. Line the bottom of a 8 or 9-inch springform pan with a parchment paper circle, spray with nonstick spray, and set aside.
To Make the Crust:
  1. Stir together all of the crust ingredients in a large bowl until thoroughly combined. Press into the bottom of the springform pan and set aside until ready to fill with the cheesecake filling.
To Make the Filling:
  1. Combine all of the filling ingredients in a high powdered blender. Blend until smooth and creamy. Pour the filling into a large bowl and fold in the inside of the scraped vanilla bean and chocolate chips. Pour the filling into the prepared pan with crust.
  2. Bake for 1 hour and 20 minutes, or until the top is golden brown and the middle does not jiggle when shaken. Chill for at least 2 hours before serving.