Vegan No Bake Cookie Dough Cheesecake (Paleo, Raw)

First off: no to real cheesecakes. Not only are they totally not vegan or paleo whatsoever, but the water baths! The cracks! The overnight cooling! It’s really just much too much for me, especially after a couple water bath leaks that absolutely ruined a couple of my vegan pumpkin cheesecakes a while back. I swore them off ever since and committed to the raw vegan cheesecake way of life.

Secondly: No bake. Cookie. Dough. Cheesecake. No bake cookie dough cheesecake! No… vegan no bake cookie dough cheesecake! Paleo no bake cookie dough cheesecake! Raw no bake cookie dough cheesecake! Absolutely guilt-free this-is-a-fine-breakfast-food refined-sugar-free dairy-free gluten-free grain-free vegan no bake cookie dough cheesecake! There’s only one caveat…

It does not taste healthy. Nah, it’s sweet and creamy and loaded with crunchy chocolate chips, topped with a creamy chocolate ganache, and poured over a chocolate chip crust. It’s heady with vanilla extract and rich maple syrup to mimic the taste of that cookie dough you loved to nosh on as a kid (slash yesterday), but it’s tart and creamy like a regular cheesecake at the same time.

Ingredients

• Chocolate Chip Crust
• 3 Tbsp. coconut flour
• 2/3 cup raw cashews
• 2 Tbsp. vegan chocolate chips
• 2 Tbsp. pure maple syrup
• 1/3 cup almond flour
• 1/2 tsp. vanilla extract
• 2 Tbsp. refined coconut oil melted
• pinch salt
• Cookie Dough Cheesecake Filling
• 1 1/2 cups raw cashews soaked in hot water for 1 hour
• 1/2 cup refined coconut oil melted
• 1/3 cup coconut cream solid part only
• 1/2 cup maple syrup or honey use maple syrup if vegan, plus more to taste
• 3-4 Tbsp. fresh lemon juice
• 1 Tbsp. + 1/2 tsp. apple cider vinegar
• 2 tsp. vanilla extract
• 1/3 cup vegan chocolate chips
• pinch salt
• Ganache Topping
• 1/2 cup vegan chocolate chips
• 1/2 cup coconut cream solid part only
• 2 tsp. refined coconut oil
• 1/2 tsp. vanilla
• Equipment Needed
• high speed blender
• 7-inch springform pan

Instructions

1. Make the crust: Place cashews in a dry pan over medium heat. Toast about 5 minutes or until golden and fragrant on all sides. Remove from pan and let cool slightly.
2. Combine all crust ingredients in a blender or food processor. Pulse until crumbly. Press mixture into the bottom of a 7-inch springform pan. Freeze for 15 minutes while you make the filling.
3. .....................................

for full recipes please see : 40aprons.com

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