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Vegan & Gluten Free Chocolate Chip Cookie Cheesecake
servings
10 people
time
500 min
This No-Bake Vegan & Gluten-free Chocolate Chip Cookie Cheesecake is super creamy and delicious! The cookies give this cake its tasty flavour and also a crunchy texture to the crust!
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Preparation
in 20 minutes
Cooling
in 480 minutes
- Mix all the ingredients of the crust together. Line a bottom of a small springform cake pan (about 20 cm) with parchment paper and press the crust on top. Let set in the fridge while you make the filling.
- Whisk the whipping cream until peaks form.
- Add the cream cheese and mix until smooth.
- Add the confectioners’ sugar and vanilla extract and stir until combined.
- Fold in the crushed cookies and chocolate chips.
- Pour the mixture on top of the crust. Cover the pan and put the cake into fridge to set for at least 8 hours, rather overnight.
- Carefully unclasp sides of the cake pan. Serve with some vegan whipping cream and more chocolate chip cookies, for example! Enjoy!:)
Ingredients
For the crust:
200
g
crushed
80
g
coconut oil, melted
For the filling:
300
ml
whipped cream, vegan
400
g
cream cheese, vegan
50
g
confectioner's sugar
2
tsp
vanilla extract
100
g
crushed
100
g
chocolate chips, vegan
For the decoration:
50
ml
whipped cream, vegan
Nutritional & Dietary
Gluten free
Lactose free
No eggs added
No milk added
No sesame added
No yeast added
Wheat free
Vegan
