Cookie butter cheesecake. Yes, it’s a thing. Yes, it’s easy. This brilliant concoction was designed to impress. A creamy cashew cheesecake filling swirled with cookie butter sits atop a simple date and nut crust. If you have extra cookie butter on hand, try "melting" it in the microwave and then swirling it on top!

No-Bake Cookie Butter Cashew Cheesecakes [Vegan]





  • 1 cup pitted dates, soaked for 10 minutes
  • 1/2 cup raw almonds
  • 1/2 cup walnuts
  • 1 1/2 cup cashews, soaked for 3-5 hours
  • Juice from 1 whole lemon
  • 1/3 cup melted coconut oil
  • 1/4 cup cookie butter
  • 1/3 cup agave nectar


  1. Line cupcake tin with paper cupcake liners
  2. In a food processor, add dates, almonds. and walnuts.
  3. Once mixed well, separate batter into 12 balls and press into the bottoms of your liners – freeze for 15 minutes
  4. While crust is freezing, add cashews, lemon juice, coconut oil, cookie butter, and agave to food processor – mix until well combined and smooth
  5. Take pan out of freezer, add to each cup
  6. Extra cookie butter on hand? Melt in the microwave and swirl onto the tops
  7. Stick in freezer and allow to set for at least an hour
  8. Serve chilled and store in freezer.