BY Follow Your Heart
| Moderate | Vegan
No-Bake Cookies & Cream Cheesecake
INGREDIENTS
- 4 – 8 oz containers Follow Your Heart Dairy-Free Cream Cheese
- 15 vegan chocolate sandwich cookies
- 1 ½ cup coconut butter (coconut butter is AKA coconut manna. It’s not the same thing as coconut oil) You can find this at most natural food stores and in some conventional stores
- ½ cup water
- ¼ cup lemon juice (approx. 2 lemons)
- 2 tbsp natural vanilla extract
- 1 ½ cup sugar
- ½ cup refined coconut oil
- Crumbled chocolate sandwich cookies for garnish
Crust
- 20 vegan chocolate sandwich cookies
- ¼ cup vegan butter (melted)
INSTRUCTIONS
- Preheat oven to 350° F.
- Spray 9” springform pan with oil.
Crust
- Place 20 cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a zip lock bag (let all the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.
- Pour cookie crumbs into medium bowl. Add the melted butter and stir until well-combined.
- Pour buttery cookie crumbs into springform pan and use your hands or the clean bottom of a glass or measuring cup to pack crumbs tightly into the bottom and up the sides of your pan.
- Bake crust for 12 min. in preheated oven.
Cheesecake
- Place 15 cookies in food processor (do not remove the cream filling) and pulse until broken up but do leave some larger pieces. They can also be broken up in a zip lock bag if you do not have a food processor. Set the cookies aside to use later.
- In a high-powered blender or food processor, add the coconut butter, water, lemon juice, vanilla and sugar. Blend until completely smooth (about 2 minutes in food processor or 1 minute in a high-powered blender).
- In a large bowl with an electric mixer, mix cream cheese until smooth.
- Add the smooth coconut butter mixture and beat until fully incorporated.
- Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
- Fold in the cookie pieces.
- Spread into prepared crust and let sit covered in the fridge for at least 3 hours, but overnight is even better.
- Decorate with remaining cookies or however you like!
No-Bake Cookies & Cream Cheesecake
BY Follow Your Heart
| Moderate | Vegan
