If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
Who could say no to a cookie and cream cheesecake, especially when it's 100% plant-based? This no-bake cheesecake is super quick and easy to make and contains only a few 'easy to find' ingredients.
Who could say no to a cookie and cream cheesecake, especially when it's 100% plant-based? This no-bake cheesecake is super quick and easy to make and contains only a few 'easy to find' ingredients.
No-Bake Cookies and Cream Cheesecake [Vegan]
This Recipe is :
Ingredients
To Make the Base:
- 5 1/2-ounces of sandwich cookies
- 2-ounces of dairy-free butter (melted)
- 2 tablespoons of coconut oil
To Make the Filling:
- 6 1/3-ounces of cashew nuts (soaked overnight & drained)
- 2 cans of coconut cream (cream only)
- 5 tablespoons of maple syrup
- 1 teaspoon of vanilla bean paste
- 2 tablespoons of coconut oil (melted)
- 4 sandwich cookies (crushed)
To Top:
- Crushed sandwich cookies
- Melted dairy-free white chocolate
- Coconut cream
Preparation
To Make the Base:
- Line a medium sized cake tin with greaseproof paper.
- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
- Melt the butter and coconut oil.
- In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
Place into the freezer whilst you make the filling.
To Make the Filling:
- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, maple syrup, vanilla, melted coconut oil.
- Blend on high for around 5 minutes until smooth. Add a splash of water if needed.
- Fold in the crushed cookies until combined.
- Pour the filling into the base, level with a spoon or off-set spatula, sprinkle over crushed cookies (optional) and pop back into the freezer to set.
- Allow the cheesecake to set fully. This will take around 2-4 hours.
Notes
Store in a sealed container in the freezer and defrost fully before serving.
EXPLORE MORE RECIPES WITH THESE INGREDIENTS: