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]

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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


To Make the Base:

  1. Line a medium sized cake tin with greaseproof paper.
  2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
  3. Melt the butter and coconut oil.
  4. In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
  5. 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:

  1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, maple syrup, vanilla, melted coconut oil.
  2. Blend on high for around 5 minutes until smooth. Add a splash of water if needed.
  3. Fold in the crushed cookies until combined.
  4. 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.
  5. Allow the cheesecake to set fully. This will take around 2-4 hours.


Store in a sealed container in the freezer and defrost fully before serving.


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