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]
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.
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Chocolate Cheesecake -
Chocolate Cookie
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