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No-Bake Cookies N' Cream Cheesecake (Gluten & dairy-free options)

This easy but decadent, No-Bake Cookies & Cream Vegan Cheesecake is a healthier take on the classic Oreo Cheesecake - rich, creamy, perfectly chocolatey, and tastes every bit as indulgent as a classic cheesecake—without the refined sugar or the oven. It's easily made vegan, dairy-free, gluten-free, and grain-free!
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Ingredients
  

Crust

  • 1 box Simple Mills double chocolate cookies or sandwich cookies
  • 3 tbsp coconut oil, melted

Filling

  • 1 1/3 cups cashews
  • 16 oz vegan or regular cream cheese *I use KiteHill!
  • 1/2 cup thick coconut yogurt or greek yogurt
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 3 tbsp coconut oil, melted
  • 1 box Simple Mills Sandwich Cookies, chopped up
  • 1/4 cup peanut butter

Chocolate ganache

  • 6 oz chocolate chips
  • 2/3 cup coconut cream (solid part from the top of a can of full-fat coconut milk
  • pinch of salt

Instructions
 

Base

  • Add the cookies and coconut oil to a food processor. Process until sand-like texture.
  • Pour the crumbs into the bottom of a greased springform pan or lined cake pan, pressing it firmly into the bottom.
    For a thicker cheesecake, I recommend using a 7″ pan (this is what I used!). Set aside.

Filling

  • Add all of the cheesecake filling ingredients, besides the cookies and peanut butter, to a food processor or high powered blender (if using a blender, use a large blender like a Vitamix. Smaller blenders like the beast blender will not work).
  • Blend until completely smooth and creamy and no lumps remain. Then, add the crushed cookies and drizzle over the peanut butter. Gently fold them into the filling. Spread the filling evenly over the crust.
  • Place the cheesecake in the freezer for an hour or so until it's firm to touch.

ganache

  • Place the chocolate in a heatproof bowl and set aside. Pour the coconut cream into another heatproof bowl and Microwave on high in 30-second increments until melted and hot, but not boiling. Alternatively, you can heat it on the stovetop until hot, but not boiling.
  • Pour the cream over the chocolate and place a plate over top of the bowl. Let it sit for 5 minutes. Remove the plate and stir until the chocolate melts completely. Keep stirring until the mixture is completely smooth, thick, and glossy.
  • Pour the ganache over the chilled cheesecake, tilting the pan to spread it out evenly.
  • Place the cake back in the fridge or freezer until ready to serve.
  • When ready to serve, add more crushed cookies and whipped cream if you'd like (or decorate any way you'd like!).
  • This can be stored in the fridge or freezer. I prefer to store it in the freezer as the texture isn't as soft and makes it easier to slice. You can let it thaw for 10 minutes or so prior to eating for a softer texture.

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