Ultra rich and creamy raw vegan no bake cookie dough cheesecake that’s packed with homemade cookie dough in every bite! With a chewy and rich brownie cookie crust, this is the ultimate cookie dough lovers’ dessert! And it’s gluten free!

Raw Vegan No Bake Cookie Dough Cheesecake (Gluten Free)

This ultra smooth and creamy cookie dough cheesecake is the latest of my current cookie obsession. With a deliciously sweet and creamy cashew filling, globs of homemade raw vegan edible cookie dough throughout, and a chewy brownie crust, this is the ultimate cookie dough lover’s dessert.

This cookie dough cheesecake is no bake, easy, made with simply vegan ingredients, and is naturally gluten free, eggless, dairy free, and refined sugar free. Trust me, you’re just going to love this one!

slice of cookie dough cheesecake

I really wanted to keep this vegan cheesecake really simple and especially raw and gluten free. There is no refined sugar in here (actually, everything is sweetened with either coconut sugar, maple syrup, or dates!). And the only “flour” we’re using is oats. Make sure that you’re using gluten-free certified oats if you need it!

For this cookie dough cheesecake, you’ll need:

  • Rolled oats: ensure that you’re using gluten-free as needed. You can also use store-bought flour, but it’s a good idea to then heat-treat the flour.
  • Maple syrup
  • Dates: I used pitted medjool dates, and soaked them for 2 hours beforehand.
  • Cashews
  • Coconut cream: the new Native Forest coconut cream is absolutely delicious! No guar gum and the perfect flavor.
  • Coconut oil
  • Vanilla extract
  • Cocoa powder: this will be fore the brownie cookie crust.
  • Chocolate Chips
chocolate chip cookie dough ingredients

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.

This chocolate chip cookie dough cheesecake will be made with 3 components: the cookie dough, the crust, and the cheesecake filling. You’ll start by making the cookie dough, and move forward in that order!

For the cookie dough, we’re using homemade oat flour, coconut oil (or vegan butter), coconut sugar, and chocolate chips! If you’re using store bought oat flour, please make sure to heat-treat the flour (and this goes for any cookie dough decorations as well).

Simply whisk together the coconut oil and coconut sugar. Add in the vanilla and oat flour, then fold in the chocolate chips. You’ll store the cookie dough in the fridge while you prepare the remainder of the recipe.

how to make cookie dough

This part is also really simple and quick! You’ll make both components in a food processor, one after the other.

Start with the brownie cookie crust by pulsing the oats and cocoa powder sooth. Then add in the remaining ingredients and pulse together until you achieve a sticky dough. Press the dough into a springform pan and move onto the cheesecake filling.

how to make a brownie cookie curst

Once again, just simply pulse everything until smooth! The only note here is that you’ll definitely need to soak your cashews for at least 10 hours or preferably overnight. This will really soften the cashews and allow them to be pulsed to a smooth consistency, much like a regular cheesecake.

Now that you have all of the components made for this cookie dough cheesecake, it’s time to put everything together! Use a cookie scoop and scoop about 2 tbsp worth of dough per cookie dough ball. Roll the ball gently between your hands then place it onto the cheesecake filling. Repeat for 6-8 more cookie dough balls. You’ll have leftover cookie dough for topping!

Gently smooth the filling over the cookie dough, and place the cheesecake into the freezer to set.

cheesecake filling

How to thicken no bake cheesecake:

Typically, you can thicken and set a raw vegan no bake cheesecake pretty easily in the freezer.

  1. Simply freeze the cheesecake after pouring in the filling for at least 4 hours.
  2. Bring the cheesecake to sit at room temperature for 15-20 minutes before serving and enjoy!
slice of vegan cookie dough cheesecake

You are just going to absolutely love this raw vegan no bake cookie dough cheesecake recipe! It’s perfect for both the cookie dough lover and chocoholic.

Be sure to leave a review down below as to how it went!

Happy no bake cheesecake making!

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Raw Vegan No Bake Cookie Dough Cheesecake (Gluten Free)

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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slice of cookie dough cheesecake

Raw Vegan No Bake Cookie Dough Cheesecake (Gluten Free!)

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Ultra rich and creamy raw vegan no bake cookie dough cheesecake that’s packed with homemade cookie dough in every bite! With a chewy and rich brownie cookie crust, this is the ultimate cookie dough lovers’ dessert! And it’s gluten free!



Cookie Dough:

  • 100 grams coconut oil, room temperature
  • 50 grams coconut sugar
  • 1 1/2 tsp vanilla extract or 3/4 tsp vanilla powder
  • 125 grams homemade oat flour*
  • 1/4 cup vegan chocolate chips*

Brownie Cookie Crust:

  • 10 Medjool dates, soak overnight 
  • 200 grams gluten free rolled oats
  • 65 grams cocoa powder
  • 1/3 cup Native Forest Coconut Oil, room temperature

Cookie Dough Cheesecake Filling:

  • 16 ounces raw cashews, soaked overnight
  • 20 ounces Native Forest Simple Organic Coconut Cream, room temperature
  • 200 grams maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp lemon juice

Optional Toppings:


  1. Make sure that the cashews and dates are soaked overnight before beginning.
  2. Prep: measure out all ingredients before beginning. Line a 8″ springform pan with parchment paper and grease the sides of the pan. Set aside.
  3. Make the cookie dough: If not using homemade oat flour, you will need to heat-treat the flour. In a medium bowl, use a hand mixer to cream together the coconut oil, coconut sugar, and vanilla extract. Add in the oat flour, and use a rubber spatula to gently fold the flour into the cookie dough. Add a tablespoon of dairy-free milk here if needed, and mix until the dough is sticky, combined, and thick. Fold in the chocolate chips. Then scoop the dough into 2-tablespoon sized cookie dough balls. You should yield about 15 cookie dough balls. You can make more for the decoration of the cake! Place the cookie dough balls onto a plate and store in the fridge while you prepare the remainder of the recipe.
  4. Make the brownie crust: In a large food processor, pulse the oats until they’re almost a flour (but still with some oats left). Then add in the remaining crust ingredients together until it forms a thick dough. Press the dough into the bottom of the cake pan evenly. You can use the bottom of a ramekin to achieve a smooth crust. Work the dough up the sides of the pan. Set aside while you prepare the filling.
  5. Make the cheesecake filling: in a large food processor, pulse the cashews until smooth, then add in the coconut cream and pulse until smooth. Add in the remaining ingredients, and blend until smooth and creamy (there shouldn’t be any clumps of cashews). 
  6. Assemble the cookie dough cheesecake: pour the cheesecake filling into the springform pan. Then add 5 cookie dough balls on top of the cheesecake. Use a spoon to lightly press them down into the filling until they are covered by the filling. Add 3 more cookie dough balls and repeat. Place the cookie dough cheesecake into the freezer to chill for 4 hours or overnight.
  7. Serve the cheesecake: when ready, remove the cheesecake from the freezer. Allow it to sit at room temperature for 10 minutes. Then use a butter knife, and lightly run the edges of the pan to release the cheesecake from the pan. Then fully release the springform pan, and top the cheesecake with remaining cookie dough balls. Slice and serve!
  8. Storage: store any leftover slices in the freezer in an airtight container for up to 3 months.