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