Are you ready to indulge in a dessert that’s not only delicious but also guilt-free? Say hello to the Vegan No Bake Cookie Dough Cheesecake Paleo! This mouthwatering treat combines the rich flavors of cookie dough with a creamy cheesecake filling, all while being completely dairy-free and paleo-friendly. With just 20 minutes of prep time, you can whip up this decadent dessert that will leave your taste buds dancing and your friends begging for the recipe. Get ready to impress at your next gathering with this show-stopping cheesecake that’s as easy to make as it is delightful to eat!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup cashew cream
- 1/2 cup chocolate chips
Instructions
- Begin by preparing the base: In a medium mixing bowl, combine almond flour with melted coconut oil and maple syrup. Mix thoroughly until a crumbly, cohesive mixture forms.
- Line an 8-inch springform pan or cake pan with parchment paper, ensuring complete bottom coverage and slight overhang for easy removal.
- Press the almond flour mixture firmly and evenly into the bottom of the prepared pan, creating a compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure an even surface.
- For the cheesecake filling, blend cashew cream until smooth and creamy, ensuring no lumps remain. Add additional maple syrup if desired for sweetness.
- Gently fold chocolate chips into the cashew cream mixture, reserving some for topping.
- Pour the cashew cream mixture over the prepared almond flour crust, spreading evenly with a spatula.
- Sprinkle remaining chocolate chips on top for decoration and added texture.
- Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, to set completely.
- Before serving, remove from springform pan, slice into 8 equal portions, and serve chilled.
Tips
- Use Quality Ingredients: For the best flavor, choose high-quality almond flour and pure maple syrup. The taste of your cheesecake will greatly depend on the quality of the ingredients you use.
- Chill Time is Key: Although you can eat the cheesecake after chilling for 4 hours, letting it sit overnight will enhance the flavors and give it a firmer texture, making it easier to slice.
- Customize Your Toppings: Feel free to get creative with your toppings! You can add crushed nuts, shredded coconut, or even a drizzle of almond butter for an extra touch of flavor.
- Make Ahead: This cheesecake is perfect for meal prep! Make it ahead of time for parties or as a sweet treat throughout the week. Just store it in an airtight container in the fridge.
- Blend Cashew Cream Well: Ensure your cashew cream is blended until completely smooth to achieve that creamy cheesecake texture. If you have a high-speed blender, use it for the best results.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 6g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 0mg
