Dairy-Free Cookies and Cream Cheesecake
Indulge in the creamy decadence of this Dairy-Free Cookies and Cream Cheesecake, a guilt-free treat that’s perfect for vegans or anyone avoiding dairy. This no-bake dessert combines a rich, chocolatey cookie crust with a luscious filling crafted from soaked cashews, coconut cream, and a touch of maple syrup for natural sweetness. Crushed dairy-free chocolate sandwich cookies and chocolate chips are folded into the silky filling, adding delightful bursts of texture and flavor. Topped with cookie chunks for extra crunch, this cheesecake is as stunning as it is delicious. With just 30 minutes of preparation and no oven required, it’s the ultimate make-ahead dessert that’s perfect for special occasions or everyday indulgence.
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Ingredients
- 30 whole Dairy-free chocolate sandwich cookies
- 0.5 cup Dairy-free butter
- 2 cups Cashew nuts
- 1 cup Coconut cream
- 0.75 cup Maple syrup
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 0.5 cup Dairy-free chocolate chips
Directions
Step 1
Begin by preparing the cashew nuts: soak them in hot water for at least 1 hour, then drain and rinse thoroughly.
Step 2
To make the crust, place 20 whole dairy-free chocolate sandwich cookies in a food processor and pulse until finely crushed.
Step 3
Melt the dairy-free butter over low heat and add to the crushed cookies, mixing until a wet sand-like consistency is formed.
Step 4
Press the cookie mixture evenly into the base of an 8-inch springform pan. Place it in the refrigerator to set while you prepare the filling.
Step 5
For the filling, add the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil to a high-speed blender or food processor.
Step 6
Blend the mixture on high until smooth and creamy, making sure there are no lumps.
Step 7
Gently fold half of the remaining chocolate sandwich cookies (broken into chunks) and dairy-free chocolate chips into the creamy filling using a spatula.
Step 8
Pour the filling over the chilled crust in the springform pan, spreading it evenly.
Step 9
Break the rest of the chocolate sandwich cookies into smaller chunks and sprinkle them over the top of the cheesecake for added texture and decoration.
Step 10
Cover the cheesecake with plastic wrap and place in the freezer for at least 4 hours or until firmly set.
Step 11
Before serving, let the cheesecake sit at room temperature for about 20 minutes to soften slightly for easy slicing.
Step 12
Slice and enjoy your dairy-free cookies and cream cheesecake!
Nutrition Facts
| Serving size | (2042.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9754.3 |
| Total Fat 557.1g | 0% |
| Saturated Fat 228.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 6666.2mg | 0% |
| Total Carbohydrate 1192.8g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 765.8g | |
| Protein 82.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 435.9mg | 0% |
| Iron 60.8mg | 0% |
| Potassium 3730.3mg | 0% |
Source of Calories