Small Batch Molten Cookie Dough Cheesecake – No eggs, No dairy!
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For those obsessed with this cookie dough cheesecake but want a small batch version, this is for you. This ridiculously easy small batch cookie dough cheesecake has all of the delicious features of the classic: molten edible cookie dough stuffed in a silky vanilla bean cheesecake batter atop a cookie dough crust- but make it small batch!
And the best part- you don’t need any eggs, nor dairy, nor even a water bath!
A note from Britt: Cannot get over how EASY this small batch cheesecake is!
It’s been 3 years since I published my very favorite cookie dough cheesecake (which I’m so grateful to say, has been a favorite of yours as well!). But I’ll be honest- I’ve found myself craving reason after reason to make another.
And no, I didn’t want to wait a birthday or holiday. So the only way to justify putting in any effort for a cheesecake with only two mouths to feed at home (my husband and I lol) is to make it small batch. Now, before you go judging me, yes, I do also share with my neighbors, family, and friends. Even the small batch versions, I promise!
I made a small batch brownie version and a small batch BROOKIE version (oh my goodness). However, it never dawned on me to make a small batch cookie dough cheesecake. That is, until I reshared the full batch on Instagram recently! I just sat there watching my Reel, wanting a dang slice!
So here it is. And it’s absolutely fantastic. You don’t need any eggs nor even any real dairy cream cheese! We have my homemade vegan cream cheese for that, but store bought also works wonderfully! And it’s made entirely without a water bath!
Here’s what you need to know:
- We’re baking it in a loaf pan: I did say small batch, and it’s true to its word! Any loaf pan will do!
- No eggs, no dairy: We’re swapping in my favorite vegan egg replacement for vegan cheesecakes, which is cornstarch (or arrowroot starch!). And the dairy replacements are so incredibly simple- all very familiar ingredients, just dairy-free!
- The texture is ridiculously creamy yet stable: Like a true cheesecake!! The edible cookie dough stays soft to slice through too, so it’s just one delicious bite after the next!
- You don’t need a water bath: Most cheesecakes require a water bath to maintain moisture, but since vegan cheesecakes are already super moist and we’re making this more of a Basque-style cheesecake (bake at super high temps for a short amount of time), we don’t need one.
- The hardest part is allowing it to set: And I know that actually is a struggle! I so want cheesecakes to be a quick dessert, but you still do need to let this one set for at least 4 hours in the fridge before you enjoy. So make it as a weekend treat in the morning, and it’s ready to serve by the evening!
And yes, you can make it gluten-free. BUT you still need to heat-treat the flour for the edible cookie dough on TOP of the cheesecake.
I’ll still be making the full batch when we have big gatherings. But this small batch cheesecake is perfect for just you and me 😉
Overview: How to make a small batch cookie dough cheesecake:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Final tips & tricks:
Use room temperature ingredients: This makes all the difference for the cheesecake batter coming together, especially! The cream cheese will much more easily integrate with the remaining cheesecake ingredients!
You don’t need heat-treat the flour for the actual cheesecake: Since the cheesecake reaches a high temperature during the baking process, the flour in the cookie dough will be edible.
Mini vegan chocolate chips work best: I’ve tried this recipe with regular-sized chocolate chips, and just didn’t like the results as much. They either dragged through the cheesecake too much or there wasn’t enough chocolate in each bite (I’m a chocolate kinda gal!).
Don’t skip the flour in the cheesecake batter! I know, it’s such a small amount, and yes we do have cornstarch aiding us. But a traditional Basque style cheesecake does use a touch of flour. Plus, it really does serve its purpose in this small batch cookie dough cheesecake by adding just a bit more stability to the overall structure of the cheesecake.
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Small Batch Molten Cookie Dough Cheesecake – No eggs, No dairy!
- Prep Time: 20
- Cooling Time: 240
- Cook Time: 26
- Total Time: 4 hours 46 minutes
- Yield: 6 1x
- Category: Cheescake, small batch
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
For those obsessed with this cookie dough cheesecake but want a small batch version, this is for you. This ridiculously easy small batch cookie dough cheesecake has all of the delicious features of the classic: molten edible cookie dough stuffed in a silky vanilla bean cheesecake batter atop a cookie dough crust- but make it small batch! And the best part- you don’t need any eggs, nor dairy, nor even a water bath!
Ingredients
Cookie Dough Base & Dough Balls:
- 1 cup (125 g) heat-treated all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
- 6 tbsp (85 g) unsalted vegan butter, melted and cooled to room temperature
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (75 g) light brown sugar
- 3 tbsp (45 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (85 g) mini vegan chocolate chips
Vanilla Chocolate Chip Cheesecake:
- 16 ounces (450 g) vegan cream cheese, room temperature
- 1/4 cup (60 g) dairy free yogurt, room temperature
- 1/2 (120 mL) vegan heavy cream, room temperature
- 3/4 cup (150 g) organic granulated sugar
- 5 tbsp (60 g) cornstarch or arrowroot starch
- 1 tbsp (12 g) flour
- 1/2 cup vegan mini chocolate chips
Toppings:
- 1/2 batch vegan chocolate ganache
- 1/2 batch of the above cookie dough recipe, using heat-treated flour
Instructions
- Prep: Preheat the oven to 400F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list. We’ll make the cookie dough, then brownie batter, and finally the cheesecake batter.
- Make the cookie dough: In a small bowl, whisk together the vegan butter, sugar, light brown sugar, dairy free yogurt, vanilla extract, and sea salt. Then switch to a silicone spatula, and add in the flour. Fold in the flour JUST until combined, then pour in the chocolate chips, and fold to distribute. Take a third of the cookie dough and press it into the bottom of the cheesecake loaf pan. Place both the cookie dough loaf pan into the fridge to chill while you make the cookie dough balls and the cheesecake batter.
- Form the cookie dough balls: If your cookie dough is still a bit too soft, you can place it into the fridge for 5 minutes before proceeding. Otherwise, using a teaspoon scoop, scoop the cookie dough onto a baking sheet lined with parchment paper or a plate. Roll each teaspoon dollop into a ball. Place the plate or baking sheet into the fridge to continue chilling while you make the cheesecake batter.
- Make the Basque cheesecake batter: In a food processor or in a medium bowl with a hand mixer, add in all cheesecake ingredients, except for the chocolate chips, and blend until smooth. Once blended and smooth, carefully remove the blade of the food processor and add in the chocolate chips. Fold the chocolate chips into the batter.
- Assemble: Remove the cookie dough loaf pan from the fridge, as well as the cookie dough balls. Pour a third of the cheesecake batter on top of the cookie dough crust, and spread the batter to the edges of the pan. Place about half of the cookie dough sprinkled on top of the cheesecake batter, then pour the second third of the cheesecake batter on top. Press another half of cookie dough into the cheesecake batter, and spread the remaining third of the cheesecake batter on top. You can make a half batch of the cookie dough this time using heat-treated flour for decorating the cheesecake while the cheesecake bakes.
- Bake: Place the cheesecake pan into the oven to bake for 24 minutes. Then turn the oven onto broil, and broil for 1-2 minutes, until it begins to just burn on the top. Remove from the oven.
- Cool: Remove the cheesecake from the oven and allow it to cool for 20-30 minutes before covering and placing into the fridge to chill for at least 4 hours or overnight.
- Slice and serve: When ready to serve, top with vegan chocolate ganache and additional cookie dough for decoration, slice, and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days.
Notes
Gluten free: I like King Arthur Measure for Measure gluten-free flour here!
See blog post for all tips & tricks!
Do I have to used vegan or organic in this recipe
Hi Susan! So I’ve only ever tested this recipe with vegan (but you can use non-organic or organic). I can’t guarantee it will work with non-vegan ingredients, but in theory it should!