Vegan Cookie Dough Cheesecake

@cokocooks

In high school I remember making a random cookie dough cheesecake casserole that my mom pulled out of a magazine. I thought it was an interesting combination, but I love cookie dough with everything. Plus, the few times that I have been to The Cheesecake Factory the cookie dough cheese cake was always my first pick. After testing some easy cheesecake recipes, I finally came up with a recipe that I love. Now I want to make everything cheesecake. I decided to start with remaking the cookie dough cheesecake casserole, but this version is lightened up and vegan friendly.

Ingredients

The casserole starts with my vegan chocolate chip cookies. A super easy cookie recipe, and they have the perfect chewy texture to go with the fluffy cheesecake filling. The cheescake filling could honestly not be any easier. It all starts with some cream cheese. I love using kite hill for a vegan option. Then I added in some sugar free cheesecake pudding mix. This thickens the cheesecake while also adding some sweetness. Lastly, a little bit of dairy free milk brings everything together. Once that is blended together, then just layer that cheesecake in between the cookie. Does it get much better then that??

Anything cookie dough I’m already in, but adding a layer of this creamy cheesecake filling just takes it to another level. The cheesecake sets after it cools in the fridge and then you can cut it into bars. It makes them an easy summertime treat since they are best eaten cold.

It has been way too long since I have made cookie dough cheesecake, and I am so happy I brought it back with this remake. Not only is it lightened up and a little healthier, it taste just as good as I remember. If you are a cheesecake fan, you must make this treat. It definitely gives regular cheese cake a run for its money.  I would also highly suggest making a double batch of the vegan chocolate chip cookies and keeping it in the freezer. Then you can use it whenever you want some fresh cookies, or for a recipe like this. Happy baking!

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Vegan Cookie Dough Cheesecake

The sweet treat has two layers of cookie with a fluffy cheesecake filling in between.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 9

Calories 399kcal

Equipment

• 1 8x8 baking dish

Ingredients

Cheesecake layer

• .9 oz pkg cheesecake or vanilla instant pudding mix
• 2 8 oz pkg vegan cream cheese softened
• 2 tbsp diary free milk

Cookie layer

• 1/2 cup vegan butter softened
• 1/2 cup coconut sugar
• 1/2 cup lakanto monk fruit sweetener or cane sugar
• 2 tbsp room temperature coconut cream
• 1 1/4 cup gluten free flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp vanilla
• 1 1/2 tbsp arrowroot starch
• pinch of salt
• 1 cup vegan dark chocolate chips

Instructions

• Preheat oven to 350 degree and grease an 8x8 baking dish.
• In a large bowl beat butter, coconut cream, and sugars until smooth.
• Add in flour, baking soda, salt, vanilla, and arrowroot starch and mix till smooth.
• Fold in oats and chocolate chips. Then place half the dough in the bottom of the baking dish. Press down to make an even layer and set aside.
• In blender or food processor, blend the cheesecake ingredients until smooth.
• Pour the cheesecake mixture over the cookie dough and spread in an even layer. Then sprinkle remaining cookie dough over the top of the cheesecake mixture. It is okay if some of the cheesecake layer is still showing.
• Place in the oven and bake for about 28-30 minutes until the cheesecake layer is set, and cookie dough is golden. Let cool completely. I place mine in the fridge after it comes to room temperature.
• Slice in to bars and serve. Store leftovers in fridge for 3-5 days.

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g

ENJOY!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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