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sliced vegan cookie dough cheesecake

Small Batch Molten Cookie Dough Cheesecake – No eggs, No dairy!

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  • Author: Britt Berlin
  • 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

Scale

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:

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Equipment

Notes

Gluten free:  I like King Arthur Measure for Measure gluten-free flour here! 

See blog post for all tips & tricks!

Find it online: https://thebananadiaries.com/small-batch-cookie-dough-cheesecake/