PEANUT BUTTER COOKIE DOUGH CHEESECAKE (Vegan)
I don’t know why, but there’s something so festive about cheesecakes! I think it’s because they’re so indulgent and we associate this time of year with indulgence! I ran a poll on my instagram asking you guys which recipe you’d like to see first and this Peanut Butter Cookie Dough cheesecake took the lead. Of course, I have done what I do best and created a healthy, no-bake, vegan version of something which sounds all too good to be true. Starting with a crunchy, biscuit style base and then followed by a thick smooth cookie dough centre, topped with and a thick peanut butter cream. It’s no wonder you all went mad for this one 😉
For the base:
-20g Digestive biscuits
-15g Coconut oil (I use The Good Stuff)
-10g Maple syrup
Cookie dough filling:
-60g Almond Flour (I used Sukrin)
-20g Coconut Flour (I use The Good Stuff)
-40g Maple syrup
-40g Smooth Cashew butter
-2 TBS Almond milk
-1/2 TSP Vanilla extract
Peanut butter cream layer:
-60g Crunchy Peanut butter
-2 TBSP Coconut Cream (I used Blue Dragon)
-10g Icing sugar (I used Sukrin)
1.For the base, crush together your digestives and oats, mix in your melted coconut oil and syrup then press down firmly to set.
2.For the cookie dough layer, weigh out your flour then mix in your cashew butter and syrup. Add the vanilla then the milk till you reach desired consistency (you may want to add more milk depending on how much liquid your coconut flour absorbs). Layer onto the base and pop in the freezer for 20 mins.
3.For the final layer, add your cream to the peanut butter and beat through the icing sugar. Layer on to the cookie dough then tuck in straight away.
See, I told you it was almost too good to be true 😉
Hope you enjoy this recipe, less than 2 weeks till Christmas now and I cannot wait!