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Vegan Cookie Dough Cheesecake
Dessert

Vegan Cookie Dough Cheesecake

1 h 30Pour 10Nutri-Score D€€
par @thebananadiaries6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • vegan cookies (crushed into fine crumbs)Boulangerie250 g
  • vegan butter (melted)Produits laitiers80 g
  • vegan cream cheese (at room temperature)Produits laitiers450 g
  • coconut cream (full-fat, chilled and scooped from the can)Épicerie200 ml
  • caster sugarÉpicerie150 g
  • cornstarchÉpicerie20 g
  • vanilla extractÉpicerie10 ml
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • plant milkBoissons60 ml
  • vegan chocolate chipsÉpicerie80 g
  • plain flour (heat-treated)Céréales60 g
  • brown sugarÉpicerie40 g
  • saltÉpices1 g

par portion

Nutrition

298kcal

Glucides
29 g
Protéines
2 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier ×2
  • Batteur électrique
  • Spatule
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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