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sliced peanut butter cookie dough cheesecake

Ultra Creamy Baked Peanut Butter Cookie Dough Cheesecake – Vegan & Dairy Free!

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  • Author: Britt Berlin
  • Prep Time: 45 minutes
  • Cooling Time: 300
  • Cook Time: 65
  • Total Time: 6 hours 50 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Inspired by my viral vegan cookie dough cheesecake, I give you this ridiculously creamy peanut butter cookie dough cheesecake!! With a double layered oreo cookie & peanut butter cookie dough crust, rich peanut butter cheesecake batter baked with globs of molten peanut butter cookie dough, and simple 2 ingredient dairy free chocolate ganache, this is strictly for peanut butter and cookie dough lovers only!! And you’ll never believe it’s made without eggs and dairy free!

Ingredients

Scale

Oreo Cookie Crust:

  • 15 (250 g) Oreo cookies
  • 1/3 cup (70 g) vegan butter, melted

Peanut Butter Cookie Dough:

  • 2 1/4 cups (275 g) heat-treated all purpose flour*
  • 1/4 tsp sea salt
  • 1 cup (226 g) unsalted vegan butter, melted
  • 2/3 cup (150 g) creamy unsalted peanut butter
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 1/3 cup (85 g)  dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1 cup (170 g) vegan chocolate chips

Peanut Butter Cheesecake Batter:

  • 1/2 batch of the peanut butter cookie dough above
  • 24 ounces (720 g) vegan cream cheese, room temperature
  • 1/2 cup (120 g) vegan dairy free yogurt, room temperature
  • 1 cup (240 g) creamy peanut butter
  • 1 cup (240 mL) heavy vegan cream, cashew cream, or a thick  unsweetened dairy free milk, room temperature
  • 1 cup (200 g) organic granulated sugar
  • 8 tbsp (80 g) arrowroot starch or cornstarch
  • 1 tbsp vanilla extract
  • 1 cup (170 g) mini vegan chocolate chips

Toppings:

  • 1 batch vegan ganache, for topping
  • Vegan peanut butter cups (see blog post)
  • Leftover cookie dough

Instructions

  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. This helps the cheesecake as it’s cooling from cracking too much.  Preheat the oven to 400F. Make sure the flour is heat-treated.
  2. Make the crust: In a large food processor, process the Oreos and melted vegan butter together until you reach a wet crumb. Press the crumbs into the springform pan, and place the springform pan into the oven with a baking sheet underneath it to prevent any drips. Bake for 10 minutes. Remove from the oven and reduce the heat to 350F. Keep the oven on. Set aside while you prepare the cookie dough.
  3. Make the peanut butter cookie dough: In a large bowl, whisk together the vegan butter, salted, creamy peanut butter, light brown sugar, sugar, dairy free yogurt, and vanilla extract. Add in the heat-treated flour, and use a silicone spatula to fold into the dough. Then add in the chocolate chips, and fold until evenly distributed.
  4. Make the cookie dough balls: Line a baking sheet with parchment paper. Divide the dough in half, and from one half of the dough, scoop the cookie dough into 1 tbsp sized dough balls. This half will be used for the filling. The remaining half will be pressed into the Oreo cookie crust. Place the baking sheet into the fridge to chill.
  5. Make the cheesecake filling: In a large food processor, add all ingredients, except for the chocolate chips, for the cheesecake batter to the food processor and blend until creamy. Stop the food processor to scrape down the sides as needed. Remove the blade from the food processor, then pour in the chocolate chips. Use a silicone spatula to fold the chocolate chips evenly into the batter
  6. Assemble the cookie dough cheesecake: You should have your Oreo cookie crust, half of the cookie dough still in a bowl, the cookie dough scooped onto the baking sheet, and the batter. Press the remaining half of the peanut butter cookie dough that’s in the bowl on top of the cookie cookie crust. It should spread quite easily if it’s been left at room temperature. Then pour half of the cheesecake filling into the springform pan, and smooth the top. Sprinkle about one third to half of the reserved cookie dough balls for the cheesecake on top of the filling. Spoon the remaining filling on top, and sprinkle with the remaining cookie dough balls (or save some for topping after!), gently pressing them down into the top of the cheesecake.
  7. Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
  8. Bake the cheesecake: Carefully place the baking sheet into the oven on the low rack. Then place the cheesecake onto the middle rack and quickly close the oven to bake for 65-70 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour. The water should also be completely dissolved.  The cheesecake should still be very wiggly. This is completely fine and should be that way.This cheesecake will not seem cooked at all when you first turn off the oven.
  9. Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then place the cheesecake into the fridge to chill for 4 hours, preferably overnight.
  10. Serve and enjoy! When ready to serve, top with homemade vegan ganache and the remaining cookie dough balls! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.

Notes

See blog post for all tips and tricks!

Find it online: https://thebananadiaries.com/vegan-baked-peanut-butter-cookie-dough-cheesecake/