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Friday, 12 January 2018

Easy no-bake cookies & cream cheesecake recipe

Vegan, no-bake, easy

Who could say no to a cookie & cream cheesecake, especially when its 100% vegan?
I am so happy to share this recipe with you guys, it's cheesecake perfection!
This no-bake cheesecake is super quick & easy to make and contains only a few 'easy to find' ingredients.
To make it lighter, I used coconut cream and soaked cashew nuts which give the perfect creamy filling for this indulgent cheesecake.

A divine crunchy rich and buttery cookie base with a silky, creamy and utterly mouth-watering cream filling with hidden crushed cookies, topped with more cookies, melted dairy-free white chocolate and cream stars! Are you drooling yet? :P
I used my Kitchenaid artisan Power Plus Blender to whizz up the filling. I am so impressed with how smooth and creamy this blender blends food, especially the nuts! Highly recommend!!! 

Cookies & cream are a match made in heaven and work beautifully in this decadent dessert. 
I'm a huge cheesecake fan and I have to say, this is probably the best no-bake cheesecake I've ever tried, it's scrumptious! You guys are going to love it! 

Preparation- Overnight
Freezing time- 2-4 hours (Or overnight)
Serves- 10
Level- Easy

Ingredients for the base
-160g of cookies (I use Choc'o - Oreo alternatives)
-60g of dairy-free butter (melted)
-2 tablespoons of coconut oil

Ingredients for the filling
-180g 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 cookies (crushed)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

-Melted dairy-free white chocolate
-Coconut cream 

To make the base
Step 1- Line a medium sized cake tin with greaseproof paper.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the butter and coconut oil.

Step 4- In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.

Step 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
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, maple syrup, vanilla, melted coconut oil. 

Step 2- Whizz up on high for around 5 minutes until smooth.
Add a splash of water if needed.

Step 3- Fold in the crushed cookies until combined.

Step 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.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).

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

I served my cheesecake with coconut cream stars around the edge of the cheesecake and a drizzle of dairy-free white chocolate.



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Holly Jade


  1. YUM! What a beautiful and so easy cake! I love oreos and this cake simply looks amazing ♥

    1. Thankyou so much Natalie, so kind of you! This cheesecake is delish, you'd love it! :D x

  2. It looks so good, and it was so easy to make! I have prepared one for my husband's birthday party. How long before serving do I need to take it out of the freezer?

    1. Hello, ahh thats amazing! Thankyou so much for choosing my recipe!!! Make sure to tag me in some photos on social media!
      I usually allow it to stand at room temp for around 2 hours before serving :)
      Enjoy x

  3. Hi! When it says coconut cream do you mean the thick part in a tin of coconut milk or a pack of coconut cream? Thanks!

  4. Hey,I tried out this cheesecake and loved it, thank you for the recipe ! I was especially impressed by its texture , so creamy and smooth. However the flavour is a bit too soft for me(if that makes sense) , I will defenitely add a layer of chocolate covered almond slices or a chocolate ganache next time.


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