Vegan Cookies and Cream Cheesecake

Indulge in the ultimate treat with this Vegan Cookies and Cream Cheesecake, a decadent dessert that combines rich, creamy texture with the nostalgic crunch of chocolate sandwich cookies. Perfect for plant-based eaters and dessert lovers alike, this cheesecake features a no-fuss cookie crust made with vegan chocolate sandwich cookies and melted coconut oil, topped with a velvety filling of dairy-free cream cheese, full-fat coconut milk, and a hint of maple syrup for natural sweetness. Sprinkled with chopped cookies for a satisfying crunch and baked to perfection, this dessert is as beautiful as it is delicious. Whether you're hosting a party or craving a guilt-free indulgence, this vegan cheesecake is a show-stopping centerpiece that proves you don’t need dairy to create a crowd-pleasing masterpiece.

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 24 pieces Vegan chocolate sandwich cookies
• 0.5 cups Coconut oil, melted
• 16 ounces Vegan cream cheese
• 1 cup Full-fat coconut milk
• 0.5 cup Maple syrup
• 1 teaspoon Vanilla extract
• 2 tablespoons Lemon juice
• 2 tablespoons Cornstarch
• 8 pieces Vegan chocolate sandwich cookies (for topping)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a food processor, finely crush 24 vegan chocolate sandwich cookies until they resemble sand. Reserve about 2 tablespoons for topping.

Step 3

Transfer the crushed cookies to a mixing bowl and add the melted coconut oil. Mix until well combined.

Step 4

Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the fridge to set while you prepare the filling.

Step 5

In a blender or food processor, combine the vegan cream cheese, coconut milk, maple syrup, vanilla extract, lemon juice, and cornstarch. Blend until the mixture is smooth and creamy.

Step 6

Pour the cream cheese mixture over the chilled crust, spreading it out evenly.

Step 7

Roughly chop the remaining 8 vegan chocolate sandwich cookies and sprinkle them over the top of the cheesecake mixture.

Step 8

Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.

Step 9

Turn off the oven and let the cheesecake cool inside it for 1 hour. Then remove it from the oven and let it cool to room temperature.

Step 10

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.

Step 11

Before serving, sprinkle the reserved crushed cookie crumbs over the top of the cheesecake.

Step 12

Remove the sides of the springform pan, slice, and enjoy your vegan cookies and cream cheesecake!

Nutrition Facts

Serving size	(2039.1g)

Amount per serving	% Daily Value*
Calories	8378.7

Total Fat 522.2g	0%
Saturated Fat 342.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 6437.7mg	0%
Total Carbohydrate 936.9g	0%
Dietary Fiber 37.5g	0%
Total Sugars 547.3g
Protein 70.1g	0%

Vitamin D 0IU	0%
Calcium 522.7mg	0%
Iron 47.6mg	0%
Potassium 2595.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 3.2%

Carbs: 42.9%