If you’ve got a soft spot for dessert (especially the kind that’s rich, creamy, and secretly wholesome), you’re in for a treat. This no-bake Cookie Dough Cheesecake from Nicole—blogger, recipe creator, and yoga teacher—is one of those recipes that looks impressive but comes together with minimal fuss.
Made with nourishing ingredients like oats, almonds, and Medjool dates, this dessert skips the refined sugar and oven time, but delivers big on flavour and indulgence. The buttery cookie dough base and fluffy cheesecake filling are topped with adorable cookie dough bites that make each slice feel extra special. Ideal for sharing… but no judgment if you keep it all to yourself!
No-Bake Cookie Dough Cheesecake
Rich, creamy, and completely plant-based. No oven required
Ingredients
Serves: 8
Cookie Dough Base
-
200g Organic Pitted Medjool Dates (soaked in boiling water for 20 mins)
-
1 cup Almond Flour
-
1 1/2 cups Oat Flour
-
1 Tbsp Almond Butter (or peanut butter)
-
150g Plant-Based Butter, Unsalted, softened
-
40g Dark Chocolate, chopped
Cheesecake Filling
-
400g Vegan Cream Cheese, Plain
-
175g Organic Coconut Yogurt, Plain
-
120ml Pure Maple Syrup
-
1 1/2 tsp Vanilla Bean Paste
To Serve
-
2–4 Tbsp peanut butter, for drizzling
-
2–4 Tbsp agave nectar or vegan dark chocolate syrup
Cooking Method
-
Prepare the tin: Line an 8-inch circular cake tin with baking paper or lightly grease a springform tin.
-
Make the cookie dough: Drain the soaked dates and blend into a thick caramel paste. Mix this with softened butter and almond butter until smooth.
-
Combine the dough: In a separate bowl, mix almond and oat flours. Stir in the wet ingredients until a cookie dough forms. Fold in chopped chocolate.
-
Create the base: Press ¾ of the dough into the tin to form an even base.
-
Whip up the filling: Blend the cream cheese, coconut yogurt, maple syrup, and vanilla bean paste until smooth and creamy.
-
Assemble the cheesecake: Pour the filling over the base and smooth it out.
-
Decorate: roll remaining dough into small balls and place around the cheesecake’s edge. Crumble any extra dough in between.
-
Chill & set: Refrigerate for at least 3–4 hours, or overnight for best results. Slice, drizzle, and enjoy!
Want more like this?
Follow Nicole on Instagram for more wholesome, plant-based dessert inspiration: https://www.instagram.com/prettywildkitchen/
And don’t forget to tag us @wearenothingfishy when you try it—we’d love to see your creations!