Desserts ·

Molten Cookie Dough Cheesecake (Dairy-free, Egg-free)

Recipe by The Banana Diaries

We can’t stop making this INSANE dairy-free cookie dough cheesecake from  Britt at The Banana Diaries. Just take a look at this picture and tell me you aren’t already drooling. Make this ASAP and make your cookie dough dreams come true!

 

Recipe image from: The Bananas Diaries

 

Ingredients:

Cookie Dough Base & Dough Balls:

  • 1 cup  all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled
  • 6 tbsp unsalted vegan butter, melted and cooled to room temperature
  • 1/4 cup  granulated sugar
  • 1/3 cup light brown sugar
  • 3 tbsp dairy-free yogurt or unsweetened applesauce, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup mini vegan chocolate chips

 

Vanilla Chocolate Chip Cheesecake:

  • 16 ounces  vegan cream cheese, room temperature
  • 1/4 cup  dairy free yogurt, room temperature
  • 1/2  vegan heavy cream, room temperature
  • 3/4 cup  organic granulated sugar
  • 5 tbsp  cornstarch or arrowroot starch
  • 1 tbsp flour
  • 1/2 cup vegan mini chocolate chips

Toppings:

 

Instructions

  1. Prep: Preheat the oven to 400F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list. We’ll make the cookie dough, then brownie batter, and finally the cheesecake batter.
  2. Make the cookie dough: In a small bowl, whisk together the vegan butter, sugar, light brown sugar, dairy free yogurt, vanilla extract, and sea salt. Then switch to a silicone spatula, and add in the flour. Fold in the flour JUST until combined, then pour in the chocolate chips, and fold to distribute. Take a third of the cookie dough and press it into the bottom of the cheesecake loaf pan. Place both the cookie dough loaf pan into the fridge to chill while you make the cookie dough balls and the cheesecake batter.
  3. Form the cookie dough balls: If your cookie dough is still a bit too soft, you can place it into the fridge for 5 minutes before proceeding. Otherwise, using a teaspoon scoop, scoop the cookie dough onto a baking sheet lined with parchment paper or a plate. Roll each teaspoon dollop into a ball. Place the plate or baking sheet into the fridge to continue chilling while you make the cheesecake batter.
  4. Make the Basque cheesecake batter: In a food processor or in a medium bowl with a hand mixer, add in all cheesecake ingredients, except for the chocolate chips, and blend until smooth. Once blended and smooth, carefully remove the blade of the food processor and add in the chocolate chips. Fold the chocolate chips into the batter.
  5. Assemble: Remove the cookie dough loaf pan from the fridge, as well as the cookie dough balls. Pour a third of the cheesecake batter on top of the cookie dough crust, and spread the batter to the edges of the pan. Place about half of the cookie dough sprinkled on top of the cheesecake batter, then pour the second third of the cheesecake batter on top. Press another half of cookie dough into the cheesecake batter, and spread the remaining third of the cheesecake batter on top. You can make a half batch of the cookie dough this time using heat-treated flour for decorating the cheesecake while the cheesecake bakes.
  6. Bake: Place the cheesecake pan into the oven to bake for 24 minutes. Then turn the oven onto broil, and broil for 1-2 minutes, until it begins to just burn on the top. Remove from the oven.
  7. Cool: Remove the cheesecake from the oven and allow it to cool for 20-30 minutes before covering and placing into the fridge to chill for at least 4 hours or overnight.
  8. Slice and serve: When ready to serve, top with vegan chocolate ganache and additional cookie dough for decoration, slice, and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days.

 

Back to Our Favorite Recipes