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Vegan Cookie Dough Cheesecake
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Vegan Cookie Dough Cheesecake

1 h 30 minPara 10Nutri-Score D€€
de @thebananadiaries6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • vegan cookies (crushed into fine crumbs)Panadería250 g
  • vegan butter (melted)Lácteos80 g
  • vegan cream cheese (at room temperature)Lácteos450 g
  • coconut cream (full-fat, chilled and scooped from the can)Despensa200 ml
  • caster sugarDespensa150 g
  • cornstarchDespensa20 g
  • vanilla extractDespensa10 ml
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • plant milkBebidas60 ml
  • vegan chocolate chipsDespensa80 g
  • plain flour (heat-treated)Cereales60 g
  • brown sugarDespensa40 g
  • saltEspecias1 g

por ración

Nutrición

298kcal

Carbohidratos
29 g
Proteínas
2 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol ×2
  • Batidora de varillas
  • Espátula
  • Horno

paso a paso

Preparación

  1. Make the cookie crust

    • Crush the vegan cookies into fine crumbs and mix with the melted vegan butter.
    • Press the mixture firmly into the base and up the sides of a springform pan.
    • Chill the crust while you prepare the filling.
    Paso 1

  2. Prepare the cookie dough

    • Mix the heat-treated plain flour with the brown sugar and salt.
    • Stir in a little vegan butter and plant milk until a soft dough forms, then fold in the chocolate chips.
    • Roll the dough into small balls and chill.
    Paso 2

  3. Beat the cheesecake batter

    • Beat the vegan cream cheese with the caster sugar until smooth and fluffy.
    • Add the coconut cream, cornstarch, vanilla extract, lemon juice and plant milk and beat until silky.
    • Fold in the remaining chocolate chips.
    Paso 3

  4. Assemble and bake

    • Pour the batter over the chilled crust and smooth the top.
    • Press the cookie dough balls into the batter.
    • Bake at 175 °C until the edges are set and the center still slightly jiggles.
    Paso 4

  5. Cool and serve

    • Turn off the oven and let the cheesecake cool inside with the door ajar.
    • Chill for several hours until fully set before releasing the pan and slicing.
    Paso 5
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