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.
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? 😛
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!
Freezing time- 2-4 hours (Or overnight)
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
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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