Dairy-Free Cookies and Cream Cheesecake
Indulge in the luscious decadence of our Dairy-Free Cookies and Cream Cheesecake, a creamy and satisfying dessert that’s completely free of dairy yet bursting with rich flavor. Featuring a velvety cashew-based filling infused with coconut cream, vanilla, and a touch of zesty lemon juice, this no-bake cheesecake is perfectly complemented by a chocolate cookie crust made from dairy-free chocolate sandwich cookies. Each bite delivers the nostalgic cookies-and-cream experience you love, enhanced with chunks of cookies and dairy-free chocolate chips for added texture and allure. Perfect for those with dietary restrictions or simply seeking an elegant plant-based treat, this recipe is easy to prepare and ideal for celebrations, family gatherings, or anytime indulgence. Fully vegan, gluten-friendly, and freezer-friendly, this cheesecake ticks all the boxes for a guilt-free dessert that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 30 whole Dairy-free chocolate sandwich cookies
- 0.5 cup Dairy-free butter
- 2 cups Cashew nuts
- 1 cup Coconut cream
- 0.75 cup Maple syrup
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 0.5 cup Dairy-free chocolate chips
Instructions
Begin by preparing the cashew nuts: soak them in hot water for at least 1 hour, then drain and rinse thoroughly.
To make the crust, place 20 whole dairy-free chocolate sandwich cookies in a food processor and pulse until finely crushed.
Melt the dairy-free butter over low heat and add to the crushed cookies, mixing until a wet sand-like consistency is formed.
Press the cookie mixture evenly into the base of an 8-inch springform pan. Place it in the refrigerator to set while you prepare the filling.
For the filling, add the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil to a high-speed blender or food processor.
Blend the mixture on high until smooth and creamy, making sure there are no lumps.
Gently fold half of the remaining chocolate sandwich cookies (broken into chunks) and dairy-free chocolate chips into the creamy filling using a spatula.
Pour the filling over the chilled crust in the springform pan, spreading it evenly.
Break the rest of the chocolate sandwich cookies into smaller chunks and sprinkle them over the top of the cheesecake for added texture and decoration.
Cover the cheesecake with plastic wrap and place in the freezer for at least 4 hours or until firmly set.
Before serving, let the cheesecake sit at room temperature for about 20 minutes to soften slightly for easy slicing.
Slice and enjoy your dairy-free cookies and cream cheesecake!
Nutrition Facts
Calories |
9754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 557.1 g | 714% | |
| Saturated Fat | 228.2 g | 1141% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6666 mg | 290% | |
| Total Carbohydrate | 1192.8 g | 434% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 765.8 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 60.8 mg | 338% | |
| Potassium | 3730 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
