Chocolate Chip Cookie Dough Cheesecake

Posted by in Cheesecake, Chocolate, Cooking, Sweets | 0 comments
















Hello & Happy Friday!!






Since I have been bogged down with grad school I thought it would be wonderful to share a recipe that I created.. nearly 8 months or more ago lol.. 



To be exact, this was one of the first recipes I ever tried before pursuing a focus in recipe development. (true story)




In essence, simply exploring cashew cheesecakes paved the way to really believe that vegan foods don’t have to be complex to be beautiful and flavorful..but that they can be effortless, and fun!





Whether you’re an iron chef or a complete newbie in the kitchen, you too can whip of some fab vegan eats and not even break a sweat.. 











Another thing I realized when I first starting cooking and taking images, was that I literally took only a handful where today I take as many as I can to achieve the best possible angles to share. 


Needless to say, these are just about all the images I got of this perf vegan Chocolate Chip Cookie Dough Cashew Cheesecake.. 


I hope this recipe inspires you to get in the kitchen and of course to indulge, because hey hey hey.. 



It’s Friday!!









Why this recipe rocks:






Affordable (minus the cashews)

Versatile (use the foundation of recipe to create whatever blend you like)

Great for entertaining

Great for kids

More nutrient dense than typical cheesecake 




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Vegan Chocolate Chip Cookie Dough Cheesecake








Yields 4 mini cheesecakes

Chocolate Chip Cookie Dough Cheesecake

25 minPrep Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 cup cashews
  • 1 can coconut (solid portion only)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp chocolate stevia (optional)
  • 2 tsp arrowroot
  • 1/2 cup coconut palm sugar
  • Topping
  • 1/2 cup Lilli's vegan chocolate chips
  • 1/2 tbsp arrowroot
  • 1 tsp vanilla extract
  • 1/2 cup butter (room temp)
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1/2 cup coconut palm sugar
  • 1/3 cup coconut milk/milk substitute
  • Crust
  • 5 dates
  • 1 tsp cinnamon
  • 1/2 cup cashews (soaked overnight)
  • 2 tbsp coconut palm sugar
  • 1 tbsp cacao


  1. in a food processor combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish or muffin pan and store in freezer. Place wax paper underneath to ease the process or removing the cheesecakes.
  2. In a food processor combine all of the cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with cashew cheesecake and place back in freezer.
  3. For the topping, place the butter and palm sugar in a mixer and blend until smooth. Then add everything else mix for an additional 3 minutes.Take the cookie dough and make thin flat discs with it and lightly press on top and top with chocolate chips, the place back in the freezer again. (you can mix the chips into the dough instead if preferred)
  4. Freeze for at least two hours, then enjoy!





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