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No Bake Salted Chocolate Cheesecake with a Cookie Dough Crust

No Bake Salted Chocolate Cheesecake with a Cookie Dough Crust

Along with Brussels sprouts, mushrooms and beets, cheesecake is a food that I hated as a child and now love as an adult. The downside is that cheesecake doesn’t really love my body back thanks to all the dairy. I’ve been seeing lots of vegan alternatives to cheesecake so when I got a chance to cook with some P.S. Snacks cookie dough, I figured it was a perfect 

No bake salted chocolate cheesecake with a cookie dough crust. This is a vegan and gluten free cheesecake that is creamy and decadent, but with natural sugars.

This dairy free cheesecake gets its creaminess from cashews and coconut milk so it’s is still decadent. Instead of using a standard cheesecake crust and baking it I kept it all no bake and used some edible cookie dough as a crust. Be sure to sprinkle some coarse sea salt  or Malden salt on top of the chocolate layer so that you get that salty sweet combo in every bite!

No bake salted chocolate cheesecake with a cookie dough crust. This is a vegan and gluten free cheesecake that is creamy and decadent, but with natural sugars.
Yield: One 7" diameter cheesecake

No Bake Chocolate Cheesecake with Cookie Dough Crust

prep time: 20 minscook time: total time: 20 mins

ingredients:

instructions:

  1. Take a 7" non-stick spring form pan and press cookie dough into the bottom in an even layer and place in the freezer to set
  2. While the cookie dough is setting, drain and rinse cashews and place cashews, cocoa powder, coconut oil, maple syrup, salt and coconut milk in a food processor. Process until very smooth and fully combined. This will take 3-5 minutes.
  3. Remove springform pan from the freezer and pour cheesecake filling into the pan
  4. Smooth the filling into an even layer with a flat spatula and sprinkle with sea salt
  5. Place in the freezer and  allow to harden for at least 12 hours. Before serving, remove from freezer and allow to thaw for 10 to 15 minutes
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