Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake Allyson Kramer

If you’ve ever perused the archives on this site, it wouldn’t take long to notice that I am a die-hard fan of cheesecake. I adore all kinds: carrot cake cheesecake, apple pie cheesecake, pear and ricotta cheesecake, even egg nog cheesecake.

This delicious recipe combines two of my favorite things, chocolate chip cookie dough and the creamy decadence of cashew based cheesecake. It’s brilliant because it’s a bit more nutritious than regular cheesecake, with cashews and agave or maple syrup in place of cheese and refined sugar, and better yet… it’s simple! Just whiz all the filling ingredients until smooth and voila! You have created one fine treat–suitable for solo enjoyment or impressing your friends.

Chocolate Chip Cookie Dough Cheesecake

Yield: 10 servings

For the Filling:

  • 4 cups cashews, unsalted and unroasted
  • 1/2 cup lemon juice
  • 1 cup water
  • 1 tablespoon vanilla extract
  • 1 1/4 cups coconut oil (use refined for no coconut flavor)
  •  1 cup agave or maple syrup
  • 1 teaspoon salt
  • 1 cup nondairy chocolate chips

 

For the Crust:

  • 1 cup almond meal
  • 1/4 cup dark cocoa powder
  • 1 teaspoons agave or maple syrup
  • 3 tablespoons coconut oil

Place the cashews into a medium sized bowl and cover with water. Lightly cover with a clean kitchen towel and let rest at least 2 hours, up to 3. Drain cashews and transfer into a food processor. Add in the lemon juice and 1/2 cup water and blend until well combined, scraping down the sides of the bowl as needed. Add the remaining 1/2 cup water, vanilla extract, coconut oil, agave and salt and blend very well, scraping sides often, until very smooth, about 5 to 7 minutes. Transfer to a high speed blender for extra smooth batter. Fold in chocolate chips.

To make the crust, simply blend the almond meal and cocoa powder using a fork. Stir in the agave and coconut oil until well mixed and then press the crust evenly into a 6 or 8 inch spring-form pan using your fingertips or a flat bottomed glass to make a thin crust up the sides of the pan.

Spread the cheesecake batter evenly into the crust. Cover loosely and place in freezer for at least 6 hours, up to overnight. Transfer to refrigerator and let thaw 2 hours before running a flat knife around the edge to release and then slicing. Serve very cold and store in freezer for 1 week, and refrigerator up to 3 days.

 

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