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These No-Bake Vegan Chocolate Chip Cookie Dough Cheesecakes have a gluten-free and paleo cookie dough crust with a luscious cashew cheesecake filling. With dripping dark chocolate ganache on top, these make a decadent treat you'll make again and again!

No-Bake Vegan Chocolate Chip Cookie Dough Cheesecakes


In these No-Bake Vegan Chocolate Chip Cookie Dough Cheesecakes, vanilla cashew cheesecake tops a gluten-free & paleo chocolate chip cookie dough crust. Topped with dark chocolate ganache, these mini cheesecakes make a decadent treat you’ll make again and again!



For the crust

  • ¼ cup (50g) coconut oil, use refined for no coconut flavor
  • ¼ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • 1 tablespoon dairy-free milk of choice
  • 1 cup (96g) blanched almond flour
  • ⅓ cup (2 ounces) mini chocolate chips or chopped dark chocolate

For the filling

  • 2 cups raw cashews, soaked in water for 4 to 12 hours, drained and rinsed before using
  • ⅓ cup (112g) pure maple syrup
  • ¼ cup canned full-fat coconut milk, use the coconut cream on top
  • ¼ cup (50g) coconut oil, melted (use refined for no coconut flavor)
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon sea salt

For the topping

  • ½ cup (3 ounces) dark chocolate, in chips or chopped finely
  • ¼ cup full-fat coconut milk
  • Mini chocolate chips, to garnish


  1. Line a muffin pan with 8 muffin/cupcake liners. You can also use a 6-inch springform pan for a larger cheesecake. Set aside.
  2. For the crust, combine the coconut oil and coconut sugar in a small mixing bowl. Stir until combined. Add the vanilla extract, salt, and milk and stir in incorporate. Mix in the almond flour and chocolate chips.
  3. Divide evenly between the pans and press into the bottom. Set aside.
  4. In a food processor or high-powered blender, combine all of the ingredients in the filling. Turn the food processor or blender on medium-high and blend for about three minutes or until the mixture is silky smooth and creamy.
  5. Divide the filling between the prepared crusts. Place in the refrigerator for at least 2 hours to set completely. If you make one large cheesecake, you will need at least 4 hours to set.
  6. For the chocolate topping, place the dark chocolate in a bowl. Heat the coconut milk in the microwave for about 30 seconds, or until steaming. Pour over the chocolate and let it sit for a minute, and then whisk until smooth. Garnish each of the cheesecakes with the chocolate ganache and a sprinkle of mini chocolate chips, if desired.
  7. Serve chilled, and store in the refrigerator or freezer. The cheesecakes will soften if left at room temperature – these are meant to stay cold! Enjoy :)

Keywords: vegan, no bake, chocolate chip, cookie dough, paleo, chocolate, dessert, cheesecake