Cookie Dough Cheesecake Vegan & Skin Friendly

Because it's the weekend! And because everyone loves cheesecake and cookie dough right!?



200g mixed nuts

4 heaped tbsp coconut oil

200g chopped dried dates

2 tbsp cacao powder


300g cashew nuts 

1 tsp vanilla essence

1 tin coconut milk (place in the fridge so that the cream rises to the top of the tin)

1 tbsp maple syrup

3 tbsp coconut oil

Squeeze of lemon



100ml coconut oil

4 tbsp cacao powder

2 tbsp maple syrup (more if you prefer it sweeter)

1 pinch of salt


4 tbsp melted coconut oil

4 tbsp gluten free flour (rice flour is good)

2 tbsp maple syrup



Blitz the ingredients together in a food processor and press them onto the bottom of a cake tin (use a spring form tin to make life easy) Save a couple of tablespoons of mixture to decorate the top of the cake. Pop the tin in the freezer


Soak the cashews for an hour by adding them to a nutribullet and covering in boiling water. After an hour add the cream off the coconut milk, vanilla, maple and lemon juice. Don't worry about draining the cashews. Blitz together for a couple of minutes until perfectly smooth. Pour over the base layer and return to the freezer for at least 1 hour


Melt the chocolate ingredients together over a very low heat stirring constantly. Allow to cool a little. Pour over the middle layer and save some to pour into a separate silicone tray (you need this for the cookie dough choc chunks) return both to the freezer


Stir all the ingredients together to form a dough, break up the frozen chocolate into small pieces and press into the dough. Roll into a ball and pop in the fridge

Break the chilled cookie dough over the cheesecake prior to serving.

Remove your cheesecake from the freezer and allow to thaw for approx 1 hour before serving 

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1 comment

  • I made this for a birthday party, really lovely recipe, very indulgent and enjoyed by everyone!! Great to make a successful vegan cake that everyone enjoyed. Thank you!!

    Claire Connor

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