9 years ago

Cookie Butter Cheesecake
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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Cookie Butter Cheesecake [Vegan]

Dairy Free

It's tough to say "no" to a big spoonful of cookie butter. Well, that battle just got tougher, with this thick, dense, tangy cookie butter cheesecake coming at ya! The perfection of vegan cheesecake has never been matched until now.

Ingredients You Need for Cookie Butter Cheesecake [Vegan]

For the Filling:

1 8-ounce package vegan cream cheese
1 1/2 cups vegan cookie butter, divided (use peanut butter if you can't find cookie butter)
1/2 14-ounce package firm tofu
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon vegan lactic acid (optional)
2 tablespoons vegan butter
1 cup non-dairy milk

For the Crust:

1 1/2 cups cookie crumbles
2 tablespoons vegan butter or coconut oil, melted

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How to Prepare Cookie Butter Cheesecake [Vegan]

Prepare the crust by combining the crushed cookies and the melted vegan butter or coconut oil.
Press it into the prepared 7-inch cake pan and freeze while you prepare the cheesecake batter.
Combine the lactic acid (if using) with the non-dairy milk.
Place all cheesecake ingredients (except the second measure of cookie butter) into a food processor and process until smooth.
Take out about 1/2 cup of batter and add the other measure of cookie butter (you may have to warm the cookie butter s lightly in the microwave to get it to a more mixable consistency).
Pour batter the remaining batter into prepared pan and then swirl in the concentrated cookie butter batter.
Bake in a water bath in a preheated 335°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
Remove from the oven and refrigerate overnight before unmoulding.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.