Indulge in a delectable treat with this rich and creamy Vegan Chocolate Cookie Cheesecake. It's a perfect blend of crunchy cookie crust and smooth, luscious filling, topped with a silky ganache that melts in your mouth. This recipe is not only a delight for vegans but for anyone who loves a touch of chocolatey luxury in their desserts. Remember to share this recipe with your friends and bookmark our site for more irresistible dessert recipes!
Ingredients
Crust:
- 16 chocolate sandwich cookies (160g), gluten-free if necessary
- 50 g vegan margarine
- A pinch of sea salt
Filling:
- 16 chocolate sandwich cookies (160g)
- 200 g cashews, pre-soaked
- 300 g vegan cream cheese
- 120 g vegan Greek-style or plain yogurt
- 118 ml pure maple syrup
- 55 g solid coconut oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons vanilla extract
Garnish:
- 75 g vegan dark chocolate
- 75 g canned full-fat coconut milk, chilled
- 8 chocolate sandwich cookies (80g)
Instructions
- For the Crust: Line a 7" or 8" cake tin with parchment paper. Crush the cookies and sea salt in a food processor. Blend in vegan margarine until the mixture sticks together. Press into the base of the cake tin and freeze.
- For the Filling: Chop the cookies for texture. Blend the remaining filling ingredients until smooth. Mix with chopped cookies and pour into the crust. Freeze for at least 4 hours.
- For the Garnish: Chop the chocolate. Warm the coconut milk, then pour over the chocolate to melt. Stir and cool. Pour over the set cheesecake and decorate with cookie pieces.
- Let the cheesecake defrost for about an hour at room temperature. Use a hot, wet, sharp knife for slicing.
Enjoy this Vegan Chocolate Cookie Cheesecake, and don't forget to share it with your loved ones. For more scrumptious dessert recipes, keep our site bookmarked!
