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Chocolate Chip Cheesecake With Chocolate Cookie Crust
[Vegan]

AT By: Abby Thompson

Author Bio

Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love... Read More

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A slice of vegan chocolate chip cheesecake with a dark chocolate cookie crust, topped with melted chocolate chips, on a white plate.

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Chocolate Chip Cheesecake With Chocolate Cookie Crust [Vegan]

Dairy Free

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.

Ingredients You Need for 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

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How to Prepare Chocolate Chip Cheesecake With Chocolate Cookie Crust [Vegan]

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:

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:

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.
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.