Dessert

June 20, 2022

No Bake Cookie Dough Vegan Cheesecake

I've been a long time fan of cheesecake and I'm always looking to try new recipes and create different variations as well. When I first visited Cheesecake Factory years ago, I was pretty much in heaven. And if you're a fan of vegan cheesecake and cookie dough, you're in luck! Because this no bake vegan cheesecake is super creamy and rich and loaded with all the raw cookie dough flavour. And even though I've been such a fan of cheesecake over the years, I actually prefer a no bake vegan cheesecake over the real thing. This cookie dough cheesecake takes a bit of time to prepare, but it's mostly hands off and completely worth it when you take that first bite.

no bake vegan cheesecake

Ingredients

Here is everything you'll need to make this delicious, creamy cashew based vegan cheesecake.

  • raw cashews: this will be used in both the cookie dough balls throughout the cake and to make the creamy cheesecake filling.
  • rolled oats: for the cookie dough balls
  • maple syrup: to sweeten the cheesecake
  • cashew butter: this is used in the cookie dough balls and the crust, you can also use almond butter if you prefer.
  • vanilla extract
  • kosher salt and ground nutmeg
  • chocolate chips: for the cookie dough balls
  • blanched almond flour: for the base of the no bake vegan cheesecake.
  • coconut oil: to help hold the crust together and to provide richness to the cheesecake filling.
  • dark chocolate (70%): for the crust
  • coconut cream/coconut milk: this will be used for the filling and the chocolate topping.
  • fresh lemon juice: to provide some acidity and balance to the cheesecake filling.
no bake vegan cheesecake

How to Make the Cookie Dough Balls

The first thing you'll need to do for this recipe is to make the cookie dough balls. These are studded throughout the cake so whenever you take a bite, you get a delicious taste of raw cookie dough.

These raw cookie dough balls are super easy to make.

Simply put all of the ingredients for the balls, except the chocolate chips, in a food processor or blender and pulse until the dough comes together.

cookie dough in bowl

Remove the dough, put it in a bowl, and add in the chocolate chips. Form into about 16 balls with your hands and flatten them slightly into discs and place in the fridge.

cookie dough balls on plate flattened

How to Make the No Bake vegan Cheesecake

The next step is to make the no bake cookie dough crust for the cheesecake.

Line an 8-inch square baking pan with parchment paper, letting some paper hang over all sides to make removal easier.

Put all of the ingredients for the crust, except the chopped dark chocolate, in a medium-sized bowl and stir with a spoon until the dough comes together. Fold in the chopped chocolate.

crust ingredients in bowl

Press the crust mixture into the prepared pan, starting in the center and moving outward. Press down firmly with your fingers until smooth. Then place the pan in the fridge while you prepare the filling. 

crust in pan

Next, let's make the cashew cheese cake filling

Put all of the filling ingredients in a high-powered blender and blend until completely smooth and creamy, two to three minutes. 

filling ingredients in blender

Pour just over half of the filling over the crust.

Top the filling evenly with the flattened cookie dough balls and press down slightly if needed, but not so deep that they go through to the crust.

cookie dough balls added to cheesecake

Pour the remaining filling over the cookie dough balls and then place the pan in the fridge to firm up, about 1 to 2 hours. 

cheesecake layer added on top of balls

The last step is to make the chocolate ganache topping.

Melt the chocolate and coconut milk over a double boiler and whisk for three to five minutes, until smooth. Let stand for one to two minutes.

Remove the cheesecake from the fridge and pour the ganache over the top in an even, smooth layer. Place the pan back in the fridge to set, for at least 4 hours, ideally overnight. 

Time to serve:

Remove the cheesecake using the overhanging parchment paper, slice into squares, and serve.

Store leftovers in an airtight container in the fridge for up to four days, or freeze for longer.

no bake vegan cheesecake

Why You'll Love This No Bake Vegan Cheesecake

  • Creamy and so delicious (anyone will love it!)
  • Refined sugar free so it's not as sweet as traditional cheesecake.
  • Don't need to turn your oven on = perfect as a summer treat!
  • Easy to make and pretty hands off.
  • It tastes like cookie dough!
no bake vegan cheesecake

Tools For Making This Cookie Dough Cheesecake

In order to make this no bake raw cookie dough cheesecake, it will be easier if you have a few tools.

Tips

  • Prep ahead of time: this no bake vegan cheesecake needs to sit overnight, so it's best tp prep ahead of time so that when it comes to putting it together, it's an easy process.
  • Refrigerate overnight: for best results, allow the cookie dough cheesecake to sit overnight before slicing into squares. This allows time for the cheesecake to set.
  • Wet your knife: when ready to slice the cheesecake, wet a sharp knife beforehand and wipe between slicing.
no bake vegan cheesecake

How to Store

You can store leftover slices in the fridge for up to three days.

Or store leftover slices in a freezer safe container or in a plastic freezer bag for up to three months.

Other No Bake Recipes to Try

no bake vegan cheesecake

If you make this no bake cookie dough cheesecake, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

No Bake Cookie Dough Vegan Cheesecake

This rich and creamy no bake vegan cheesecake has balls of cookie dough studded throughout the cake and a cookie dough crust! It's a perfect no bake vegan dessert.

Prep:
35
min
cook:
7
min
total:
42
min
servings:
12
Author:

Jaclyn

Ingredients

For the Cookie Dough Balls:

For the Cookie Dough Crust:

For the Cashew Cream Cheese Filling:

For the Ganache Topping:

Instructions

For the Cookie Dough Balls:

  1. Put all of the ingredients for the balls, except the chocolate chips, in a food processor or blender and pulse until a dough comes together.
  2. Remove the dough, put it in a bowl, and fold in the chocolate chips. Form into about 16 balls with your hands and flatten them slightly into discs and place in the fridge.

For the Cookie Dough Crust:

  1. Line an 8-inch square baking pan with parchment paper, letting some paper hang over all sides to make removal easier.
  2. Put all of the ingredients for the crust, except the chopped dark chocolate, in a medium-sized bowl and stir with a spoon until the dough comes together. Fold in the chopped chocolate.
  3. Press the crust mixture into the prepared pan, starting in the center and moving outward. Press down firmly with your fingers until smooth. Then place the pan in the fridge while you prepare the filling. 

For the Cashew Cream Cheese Filling:

  1. Put all of the filling ingredients in a high-powered blender and blend until completely smooth and creamy, two to three minutes. 
  2. Pour just over half of the filling over the crust.
  3. Top the filling evenly with the flattened cookie dough balls and press down slightly if needed, but not so deep that they go through to the crust.
  4. Pour the remaining filling over the cookie dough balls and then place the pan in the fridge to firm up, about 1 to 2 hours. 

For the Ganache Topping:

  1. Melt the chocolate and coconut milk over a double boiler and whisk for three to five minutes, until smooth. Let stand for one to two minutes.
  2. Remove the cheesecake from the fridge and pour the ganache over the top in an even, smooth layer. Place the pan back in the fridge to set, for at least 4 hours, ideally overnight. 
  3. Remove the cheesecake using the overhanging parchment paper, slice into 2-inch squares, and serve.
  4. Store leftovers in an airtight container in the fridge for up to four days, or freeze for longer.

Notes

Coconut cream: If you can’t find canned coconut cream, just use a can of coconut milk. Refrigerate it overnight and then, when you open the can, just scoop out the hardened coconut cream. Or just use canned coconut milk; the filling won’t be as creamy and thick, but it works.

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