Dairy Free Cookie Dough Cheesecake Recipe By Tasty

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the cream cheese and sugar until fluffy.
• Add sour cream and vanilla. Mix thoroughly.
• Add the eggs, one at a time, mixing thoroughly after each one.
• Press a package of pre-made cookie dough into a springform pan.
• Pour the cheesecake mixture in.
• Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
• Bake for one hour, cool completely, then refrigerate overnight.
• Serve with chocolate syrup.
• Enjoy!

Steps:

• The night before you intend to make the "cheesecake," place the cashews in a medium bowl and cover with water. Soak overnight.
• To make the crust, add the walnuts, almonds, dates, coconut, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
• Press the crust into a 7-inch (18 cm) springform pan lined with parchment paper. Set aside at room temperature.
• To make the cookie dough, add the flour, coconut oil, maple syrup, vanilla extract, and salt to a medium bowl. Stir until a soft dough forms.
• Fold in the chocolate chunks, then cover and chill in the refrigerator while you make the filling.
• Drain the cashews and add to a food processor, along with the maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
• Remove the cookie dough from the refrigerator and use your hands to form ½-inch (1 cm) cookie dough balls. Sprinkle a handful of cookie dough balls over the crust, saving some for later.
• Pour the cashew filling gently and evenly over the cookie dough balls and crust. Gently spread the mixture to cover all of the cookie dough balls.
• Top with the remaining cookie dough balls, then cover and freeze for about 2 hours to set. Then, transfer to the refrigerator until ready to serve.
• Enjoy!