Best 2 Vegan Cookies And Cream Cheesecake Recipe By Tasty Recipes
Indulge in the delightful symphony of flavors with our irresistible Vegan Cookies and Cream Cheesecake Recipe. This delectable dessert combines the classic charm of a creamy cheesecake with the playful crunch of chocolate cookies, resulting in a harmonious balance of textures and flavors.
This recipe features a rich and creamy cheesecake filling, crafted using a combination of cashews, coconut cream, and vegan cream cheese, ensuring a smooth and velvety texture. The addition of vanilla extract and lemon juice adds depth and brightness to the filling, creating a harmonious flavor profile. The Oreo cookie crust, made from crushed Oreo cookies and vegan butter, provides a sturdy and flavorful base for the cheesecake, complementing the creamy filling perfectly.
For those seeking a gluten-free alternative, we offer a dedicated gluten-free Oreo cookie crust recipe, ensuring that everyone can enjoy this delightful treat. Additionally, we include a step-by-step video guide to assist you in creating this masterpiece, making it accessible to bakers of all skill levels.
Whether you're a seasoned baker or just starting out, our Vegan Cookies and Cream Cheesecake Recipe is sure to impress. With its combination of creamy, crunchy, and chocolatey goodness, this dessert is a true crowd-pleaser, perfect for any occasion. Dive into the world of vegan baking and experience the joy of creating this exquisite delicacy.
COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY
Here's what you need: cream cheese, salted butter, sugar, flour, cookies
Provided by Hector Gomez
Categories Desserts
Yield 12 cookies
Number Of Ingredients 5
Steps:
- In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
- Add flour to cream cheese mixture and continue to blend together until fully combined.
- Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
- Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
- Preheat oven to 350°F(180°C).
- Roll batter into small balls and place on a parchment lined baking sheet.
- Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
- Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
- Place cookies on a cooling rack and rest for at least 5 minutes.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
VEGAN COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY
Here's what you need: cashews, coconut oil, vegan chocolate sandwich cookies, coconut cream, lemon juice, vegan chocolate sandwich cookie
Provided by Camille Bergerson
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a bowl, soak cashews in boiling water for 1-2 hours.
- Prepare the bottom of a 9-inch (23 cm) springform cake pan with parchment paper.
- In the bowl of a food processor, blend 20 cookies for 30 seconds, then pour in coconut oil and continue blending until the mixture resembles coarse crumbs.
- Press the crumbs into the bottom of the cake pan to form an even layer.
- Freeze for 1 hour, or until the filling is prepared and ready.
- Scrape the filling from 10 sandwich cookies and reserve both the filling and cookies.
- Drain cashews and add to the bowl of a food processor. Blend until nuts start to ball up and stick together, approximately 30 seconds to 1 minute.
- Add coconut cream and cookie cream filling to the cashews and blend until fully incorporated, then add lemon juice and continue to blend until smooth. It will resemble slightly coarser hummus.
- Once smooth, crumble in half of the reserved scraped cookies and pulse until incorporated, but not crushed.
- Remove the crust from the freezer and smooth out half of the filling over the bottom. Crumble the remaining scraped cookies on top, then smooth out remaining filling over it. Decorate as desired.
- Freeze for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 13 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, Sugar 14 grams
Tips:
- Make sure all of your ingredients are at room temperature before you start baking. This will help the ingredients mix together more smoothly and evenly.
- Use a high-quality vegan cream cheese. This will make a big difference in the flavor and texture of your cheesecake.
- Don't overmix the batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help the cheesecake set properly and develop its full flavor.
Conclusion:
This vegan cookies and cream cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by vegans and non-vegans alike. So next time you are looking for a special treat, give this recipe a try!
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