Vegan Cookie Dough Cheesecake

Have you ever made a recipe so good you never wanted to make it again because you knew you would immediately eat it all?

And then have you ever combined this with something else ridiculous and made something that could only be described as an abomination?

Not the best picture, but I guarantee it was almost too good.  I have the excuse that I made it for my friend’s birthday and we got into a discussion about Veganism and I think after this he believes he wouldn’t miss anything if he decided to go veg.

If you’re wondering, it all started with these.  There was about 10 of them and Adam and I ate them in two days.  Oops.  So then I thought, cheesecake and cookie dough, what’s wrong with that?

Well nothing was wrong with that, so here’s the recipe:

For the crust:

  • 1/3 cup melted vegan margarine (or a little less or more)
  • 1 cup crushed vegan chocolate cookies (trader joe’s cat cookies are what I used!)

Crush the cookies, and don’t do this:

Then combine with the margarine, press into the bottom of the springform pan (it’s a good idea to line the bottom with parchment to make your life easier.) Then bake at 375 for maybe 10-15 minutes, or until the crust is firm and crunchy.  While it’s baking, work on the cheesecake filling:

For the Cheesecake filling:

  • 1/2 block tofu (silken would be best, I only had  firm- not ideal)
  • 1 container vegan cream cheese (tofutti is a good brand)
  • 1/4 cup vegan chocolate, melted
  • 1 cup sugar, or a little less to taste
  • 1 teaspoon vanilla extract

This was what I used to make 4 mini cheesecakes, using these adorable pans my mom got me, but I believe it would have also been correct for a normal sized pan.  Puree everything together and put on top of the crust, bake at 375 for another 20 minutes or until it’s fairly firm in the middle.  While it’s baking, make the cookie dough:

For the Cookie Dough:

  • ½ cup vegan margarine
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons water
  • 1 ¼ cups all-purpose flour
  • 1/3 cup semisweet mini vegan chocolate chips

Cream the margarine and brown sugar, then add everything but the chips, folding them in at the end.  By the way, vegan chocolate chips are easy to find, just double check they aren’t milk chocolate.  The ingredient list is a good thing to check in general if you’re vegan or trying to be.  When the cheesecake filling is ready, spread this on top.  At this point I added a thin layer of melted chocolate.  It was a little hard though, so you could also make a chocolate ganache instead (thin the melted chocolate with almond milk.)  At this point you chill the whole cake overnight or at least for a few hours.  A little secret: if you need it ready sooner, put it in the freezer.  And if you aren’t going to use it immediately, you can freeze it for a while.

Let me just say that after you eat it you will feel like this:

This entry was posted in Chef Chloe, chocolate, Cookie Dough, cookies, dessert, Uncategorized, vegan and tagged , , , , . Bookmark the permalink.

2 Responses to Vegan Cookie Dough Cheesecake

  1. Mom says:

    Sounds sooo good! I may have to try it…

  2. Hallo. I find your blog and i like your post! Good job 😉 Have you a lot more articles or blog posts or other, submit. Please send me? I like it!

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