Vegan Cookie Dough Cheesecake
This cookie dough cheesecake is one of those recipes I crossed paths with on Pinterest years ago. Since then, it's been sitting on one of my pinboards, waiting for its moment. However, since the mentioned recipe was not vegan, I had to re-adjust the ingredients and composition.
I started by combining our chocolate chip cookies recipe with a simple vegan cheesecake recipe. Then I had to find the right ratio. I also had different ideas for the decoration, so I ended up testing eight different versions of the cookie dough cheesecake in one (!) springform pan.
As you can imagine, this version with baked cookie dough on top was the winner.
And because there is no such thing as too much chocolate, I spread some dark ganache on top. Although it sounds fancy, making a vegan ganache is actually pretty simple: heat the plant-based cream and stir in the chocolate until you have a smooth chocolate cream.
If you want, you can save some of the cookie dough and add it raw, rolled into balls, as the final topping on top. However, this only works if you serve the cake right away - after a few hours, unfortunately, the raw dough won't look pretty.
If cookies + chocolate + cheesecake are a bit much for you, you could try our cheesecake with cherries, our cheesecake in a jar with strawberries, cheesecake muffins or maybe a pumpkin cheesecake.
Vegan Cookie Dough Cheesecake
Ingredients
For the cookie dough:
- 200 g (1.66 cups) wheat flour (type 405) or spelt flour (type 603)
- 90 g (0.5 cup) sugar
- 125 g (1 stick) vegan butter
- 8 g (1.5 tsp) vanilla sugar
- 5 g (1 tsp) baking powder
- 2 tbsp applesauce
- 150 g (0.33 lb) chocolate drops (bake-stable)
- 1 pinch of salt
For the cheesecake:
- 800 g (3.33 cups) soy yogurt
- 200 g (0.5 lb) plant-based cream cheese
- 100 g (0.5 cup) sugar
- 56 g (2 oz) vegan vanilla pudding powder
- 125 g (1 stick) vegan margarine (melted)
- 1 tbsp lemon juice
- lemon zest
Also:
- 100 ml (0.5 cup) plant-based cream
- 100 g (3.5 oz) vegan dark chocolate
Instructions
Preheat oven to 180 °C / 350 °F (top and bottom heat). Then grease a springform pan (∅ 28 cm / 11 inches) and line the bottom with parchment paper.
Combine flour, sugar, vegan butter, salt, vanilla sugar, baking powder, and applesauce in a large bowl. Mix in the chocolate drops as well. Divide the cookie dough in half, dust it with a bit of flour, and roll out each half into a circular shape until it is about the size of the springform pan. Place one half in the bottom of the pan and press down lightly.
Mix soy yogurt, plant-based cream cheese, sugar, vegan vanilla pudding powder, margarine, lemon juice, and lemon zest for the cheesecake batter. Then pour the batter onto the cookie base in the springform pan. Put the remaining cookie dough on top as the last layer and bake the cake at 180 °C / 350 °F (top and bottom heat) for 50 minutes.
Let the cake cool for at least 2 hours. When cooled, heat the cream in a saucepan. Remove from the heat and add the dark chocolate. Once the chocolate melts, stir well. Allow the ganache to cool, then spread over the cake.
