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a dairy-free cookies and cream cheesecake on a wide wooden board in a horizontal shot, a smooth pale slice flecked with dark cookie pieces and crushed cookie topping, fresh berries scattered alongside on a rustic table, soft natural light, shallow depth of field, landscape orientation

Vegan Cookies and Cream Cheesecake

A luscious no-bake cheesecake with a cashew and coconut cream filling on a cookie crust.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 20 vegan chocolate sandwich cookies crushed
  • 1/4 cup coconut oil melted
  • 2 cups raw cashews soaked and drained
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 8 vegan chocolate sandwich cookies chopped

Method
 

  1. Mix crushed cookies with melted coconut oil and press into a springform pan.
  2. Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until completely smooth.
  3. Stir the chopped cookies into the filling by hand.
  4. Spread the filling over the crust and level the top.
  5. Freeze 4 hours until firm, then move to the fridge 30 minutes before serving.

Notes

Soak the cashews overnight for the silkiest blend.