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dairy-free cheesecake on a plate
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Dairy-Free Cheesecake

This dairy-free Cookie Dough Cheesecake is a delectable, beginner-friendly dessert that pairs the familiar comfort of cookie dough with the creamy indulgence of cheesecake. Made with almond flour, coconut oil, pure maple syrup, and a host of other vegan ingredients, it offers a wholesome yet satisfying sweet treat. The recipe creates a layered delight, with balls of chocolate chip-laden cookie dough nestling within a smooth, cashew-based cheesecake mixture atop a crisp almond crust. After a brief stint in the oven and some time to set in the freezer, the result is a dessert with contrasting textures and harmonious flavors, all while keeping the carb count and calories well under control. Perfect for any occasion, this dairy-free cheesecake is a testament to the joy of plant-based eating.
Prep Time20 minutes
Cook Time40 minutes
Chilling Time4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, dairy-free, Dessert, Recipe, vegan, vegetarian
Servings: 12 servings
Calories: 250kcal

Ingredients

For the Cookie Dough:

  • 1 cup almond flour
  • 1/4 cup coconut oil melted
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegan chocolate chips

For the Cheesecake:

  • 2 cups raw cashews soaked overnight and drained
  • 1/2 cup coconut milk
  • 1/3 cup coconut oil melted
  • 1/3 cup pure maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract

For the Crust:

  • 1 cup almond flour
  • 2 tablespoons coconut oil melted
  • 2 tablespoons pure maple syrup

Instructions

Prepare the Cookie Dough:

  • In a bowl, mix together the almond flour, melted coconut oil, maple syrup, and vanilla extract. Fold in the chocolate chips.
  • Form the dough into small balls and freeze for 20 minutes.

Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • Combine almond flour, melted coconut oil, and maple syrup in a bowl until a dough forms.
  • Press the dough into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then allow to cool.

Prepare the Cheesecake:

  • In a blender, combine the soaked and drained cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
  • Pour half of the cheesecake mixture over the cooled crust.
  • Sprinkle half of the cookie dough balls on top.
  • Pour the remaining cheesecake mixture over the cookie dough balls. Top with the remaining cookie dough balls.
  • Place in the freezer to set for 4 hours, or until firm. Remove from freezer 15-20 minutes before serving.

Notes

Net Carbs: 15 grams  Total Calories: 250