Easy Cookie Dough Cheesecake Slice

I couldn’t wait to get this recipe up for you guys, because since first making it, i’ve already remade it twice! It’s super quick and easy, yet so so satisfying. The bottom cookie dough base is baked for 10 minutes and then topped with an easy cheesecake filling, and then covered in chocolate ganache. I set these in the freezer, and even though the bottom layer is baked, the texture is incredible straight from the freezer; super moist (I said it, i’m sorry!).

I used almond butter for both the cookie dough base and cheesecake layer as I felt it gave a real “cookie dough” flavor to them! However, cashew butter would be amazing, as would sunbutter for all of my nut-free friends out there! Honestly, you could sub in anything and they’d be great!

For the vegan cream cheese, I use the brand Miyokos Creamery, as I have found this company, to not only use the best ingredients, but to have the best taste as well. If you aren’t vegan, you can totally use real cream cheese! Be sure to tag me @danishealthyeats on Instagram if you give them a go! Enjoy!

Cookie Dough Cheesecake Slice

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Yield: 8

Author: Dani

Prep time: 15 MSet Time: 1 hourTotal time: 1 H & 15 M

This cheesecake slice is not only extremely easy, but so decadent! Soft baked cookie base (that is even great frozen!), covered in a quick cheesecake layer, and topped with chocolate ganache! Paleo and vegan!

Ingredients:

cookie dough base

• 1 cup oat flour (Or almond flour)
• 1 cup almond flour
• 1/3 cup Almond Butter
• 1/4 cup maple syrup
• 1 tsp vanilla & pinch of sea salt

Cheesecake filling

• 1/2 cup almond butter
• 1/4 cup vegan cream cheese
• 1/4 cup maple syrup (more as needed)
• 1/2 tsp vanilla & pinch of sea salt
• Plant milk, as needed

Chocolate Ganache

• 1 1/2 cups chocolate chips
• 1 tbsp coconut oil

Instructions:

1. Combine all base ingredients until dough forms. Bake at 325F for 10 minutes or until cooked through. Make sure not to over-bake! It's better to leave it slightly under-done rather than over-done. Remove & let cool completely.
2. Make the cheesecake by combining all ingredients in a large bowl or good processor, or by hand, mixing until completely smooth. Spread evenly over the cooked cookie dough base.
3. Make the ganache by combining the chocolate and coconut cream together in a microwave safe bowl. Heat for 20 second increments, Stirring between each one, until completely smooth and thick. Spread over cheesecake layer.
4. Place in the freezer until set. Cut into bars. Enjoy!

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