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Vegan Cookie Dough Cheesecake
Dessert

Vegan Cookie Dough Cheesecake

1 u 30 minVoor 10Nutri-Score D€€
van @thebananadiaries6 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • vegan cookies (crushed into fine crumbs)Bakkerij250 g
  • vegan butter (melted)Zuivel80 g
  • vegan cream cheese (at room temperature)Zuivel450 g
  • coconut cream (full-fat, chilled and scooped from the can)Voorraadkast200 ml
  • caster sugarVoorraadkast150 g
  • cornstarchVoorraadkast20 g
  • vanilla extractVoorraadkast10 ml
  • lemon juice (freshly squeezed)Groente en fruit15 ml
  • plant milkDranken60 ml
  • vegan chocolate chipsVoorraadkast80 g
  • plain flour (heat-treated)Granen60 g
  • brown sugarVoorraadkast40 g
  • saltKruiden en specerijen1 g

per portie

Voedingswaarden

298kcal

Koolhydraten
29 g
Eiwitten
2 g
Vetten
20 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Springvorm
  • Mengkom ×2
  • Handmixer
  • Spatel
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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