Chocolate Chip Cookie Vanilla Cheesecake (Paleo & Vegan)

Ok so this is absolute genius! I’d never think of making a giant cookie base for a cheesecake, but now I don’t think I ever want a regular cracker or biscuit base again, haha!


Chocolate Chip Cookie Vanilla Cheesecake (Paleo & Vegan)

This chocolate chip cookie vanilla cheesecake starts with a thick vegan chocolate chip cookie layer topped with creamy cashew vanilla cheesecake, coconut whipped cream, more chocolate chips and a rich drizzle of chocolate. It's the perfect secretly healthy dessert for any special occasion! Gluten free, dairy free, paleo and vegan.

Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 12

INGREDIENTS

for the cookie layer:

  • 2/3 cup smooth almond butter
  • 1/4 cup refined coconut oil melted and cooled*
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup blanched almond flour
  • 2 Tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 cup chocolate chips dairy & soy free or chopped dark chocolate, divided

for the vanilla cheesecake layer:

  • 2 cups cashews soaked for at least 4 hours (or overnight), rinsed well and gently dried with paper towel
  • 1/4 cup refined coconut oil soft but solid
  • 1/2 cup pure maple syrup
  • 2 Tbsp fresh lemon juice
  • 2 tsp pure vanilla extract
  • 1/4 tsp sea salt

for the coconut whipped cream:

  • 1 small can coconut cream chilled overnight (about 2/3-3/4 cup)
  • 1 tbsp pure maple syrup or preferred sweetener
  • 1/4 tsp vanilla
  • extra chocolate chips if desired

for the chocolate glaze:

  • 1/4 cup refined coconut oil
  • 2 Tbsp raw cacao powder
  • 2 Tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract

INSTRUCTIONS

first, make the chocolate chip cookie layer:

  1. Preheat your oven to 350 degrees and line an 8” springform pan with parchment just on the bottom, or line a regular 8 inch pan with parchment on the bottom and sides
  2. Whisk together the almond butter, maple syrup, coconut oil, and vanilla until very smooth. Combine the dry ingredients in a separate bowl, then add to the wet and stir until a dough forms. Chill the dough if very sticky for about 5 minutes, then stir in 1/3 cup of the chocolate chips.
  3. Press into the bottom of the pan, then add the remaining chocolate chips on top and press in. bake in the preheated oven for 12-15 minutes (place the pan on a baking sheet in case of leaking if you’re using a springform pan) or until center is just barely set. To keep the crust chewy it's essential not to over-bake (under-baking just a bit is okay, since the cake will be stored chilled)
  4. After removing from oven, cool on wire rack in the pan.
  5. Get full instructions & recipes @ paleorunningmomma.com

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