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Vegan Cookie Dough Cheesecake is an easy for a healthy(ish) dessert recipe. Big chunks of gluten-free cookie dough and swirled through cheesecake filling.


8 servings

Total time

90 minutes




  • 2 cups raw cashew pieces (soaked in hot water for 1 hour OR room temp water for 4 hours)
  • 1 cup full fat coconut milk (from a can)
  • ½ cup packed pitted dates
  • ⅓ cup melted cacao butter
  • ¼ cup maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • ½ cup cookie butter
  • 1½ cup walnuts
  • ½ cup packed pitted dates
  • ½ cup unsweetened coconut flakes
  • 2 tablespoons melted cacao butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt


  1. Add all of the crust ingredients into a food processor fitted with the S blade. Process until the mixture it broken down and holds its shape when pressed. Pour the crust mixture into a 9 inch spring form pan. Press the crust into an even layer. Place in the fridge to chill.
  2. Drain the cashews and add them into a high speed blender with the coconut milk, dates, cacao butter, maple syrup, lemon juice, and vanilla extract.

    Blend until smooth. Pour the filling mixture over the crust. Using a teaspoon, dollop on bits of the cookie butter spread. Using a dowel or knife, swirl the cookie dough into the cheesecake to evenly distribute it.

    For looks, dollop more cookie dough onto the top of the cheesecake, if desired. Place in the fridge overnight to firm up. The next morning, slice and serve.
  3. View the recipe instructions at Catching Seeds

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