Cookie Dough No Bake Cheesecake with Cool Whip

No Bake Cheesecake with Cool Whip

Cookie Dough No Bake Cheesecake with Cool Whip ... From the moment I started learning to bake way (back in seventh grade), I had somewhat of an obsession with cookie dough. Also with no bake desserts, because who doesn’t want to whip up desserts without the whole oven hassle? With me devouring sleeves of Oreo and chocolate chip cookies dipped in milk with no regrets, I was nicknamed the “Cookie Monster” in elementary school. To this day, anything involving cookie dough is something I’m down for. So it was no wonder when I decided to try out a no bake recipe for cookie dough cheesecake – that’s actually good for you! Serve it on special occasions, summer days or just a great recipe to make on those sitting-on-the-couch-watching-a-movie days.

When it comes to non-traditional cheesecakes, I think this one takes the cake. It doesn’t use dairy ingredients such as dairy cream cheese, greek yogurt or sour cream, as other desserts might. It isn’t even a baked cheesecake, as is custom. But the mock cream cheese filling that cashews and lemon juice provide (that slightly “cheesy” taste) is an amazing combination of nature’s finest, raw ingredients that provide the creamy dessert texture. I also had a blast finishing probably a third of this entire cheesecake in one sitting, it’s very decadent. It’s no bake, no cook, just blend and freeze.

Why You’ll Love This No Bake Cheesecake with Cool Whip

• Cookie Dough Lovers: Licking the back of a spoon of cookie dough is what defines desert for me. If this is you (and even if it isn’t), this no bake cheesecake recipe will unite cookie dough lovers and haters alike!
• Health Packed: We are using pretty simple ingredients. Oats, dates, cashews, coconut milk, lemon juice and basically everything in here is packed with nutrients. You can even find refined sugar free chocolate chips if you want it to be made of completely natural sugars from dates. The cream cheese mixture is one you’ll want to eat off the spoon!
• Goodbye Graham Crackers: I love a good crust made of graham cracker crumbs, the traditional type with melted butter dripping off your fingers as you pat it down into the pan. But this crust uses oats, cashews and dates. Pretty nutrient dense!
• No Baking Required: This cheesecake is a no cook, no bake version only! I don’t love turning on the oven in the summer, making a water bath for cheesecake or peeling baked goods out of a tray and waiting for them to cool. This is much easier!
• Decadent: This cheesecake is so decadent, just a tenth of this cake will make you full. What’s not to love about a whole food ingredients based cookie dough filling, chocolate ganache and no bake crust?

I haven’t tried these substitutions so I can’t vouch for them, but leave a comment below if a substitute works for you! Any substitute will change the texture and flavour of the recipe to an extent, so try at your own risk.

Substitutions: Crust

Rolled Oats: Do not use steel cut oats, but rolled oats or quick oats should both work in terms of blending to the same consistency.

Medjool Dates: These are the best dates for using in raw recipes. They are large, caramel-type soft dates that are easy to blend. They are found in Middle Eastern grocery stores. Some general supermarkets carry the medjool type, but most I have seen don’t.

Cashews: This recipe depends on cashews, so I do not recommend substituting anything for this. You specifically need unsalted, raw cashews (not browned, just the pure white ones). For the filling, ou will need to boil these for some time in boiling water to use them as per the instructions below. If they aren’t softened, this recipe won’t work! For the crust, you can use them raw without boiling.

Substitutions: Filling

Coconut Cream: Leave a can of coconut milk (full-fat coconut milk) in the fridge. For best results, just leave it overnight. If you open the can, then you can scoop up the cream that rises to the top. This is coconut cream! Make sure you are using *canned* and *full-fat* coconut milk. I love Thai Kitchen brand!

Oat Milk: I find oat milk to have the most neutral taste and be the thickest and creamiest of the non-dairy milks. Feel free to try using a different non-dairy milk.

Vanilla Extract: Vanilla is a key component to cookie dough. This is what brings your dough from good to give me the entire bowl. Make sure you don’t skip this part! For more authenticity, try using a real vanilla bean scraped instead. Note that it would be more concentrated, so start out with a lot less and add more to taste. I mean, have you ever tasted a lemon cake without lemon extract? The extract is the secret ingredient to a fresh and tangy lemon flavour! Point made.

Notes

• This cheesecake stores well in an airtight container in the freezer. It may melt if kept in the refrigerator, but I haven’t tried refrigerating it. I do not recommend wrapping it in plastic wrap or foil, or the filling gets stuck all over the wrapping.
• If you can’t find medjool dates, then other types don’t blend as well and will probably not make the most creamy filling.
• A high speed food processor with a large bowl works best, or you may be left with chunks of dates that aren’t blending well (even if you use medjool).
• You can find refined sugar free vegan semisweet chocolate chips at some grocery stores, or online like this one.
• Springform pans work best with these no-bake cakes because the sides come right off once it is set. A regular cake pan won’t be able to get the entire cake out of the mold perfectly.
• To make mini cheesecakes, use cupcake liners in a muffin tray. Making an even layer, pat down the crust into each muffin tin, medium thick. Pour the cheesecake filling three-quarters of the way into each tin if doing it this way.
• For the cream on top, I used a vegan whipped topping by Gay Lea – coconut whipped cream as shown here.
• More delicious topping ideas are extra shaved chocolate on top of the whipped cream, or a chocolate drizzle over top!

Cheesecake Recipes

Looking to add more no bake, vegan (and secretly healthy) cheesecake recipes to your list for next time? Check these out! (May I say that I do think cheesecake is the perfect dessert …) They all use the same handful of ingredients, so you can make multiple flavours without buying too many different items.

Tiramisu Cheesecake: This multi-layered cheesecake is a coffee and chocolate delight!

Key Lime Pie Cheesecake: Tangy and a summer favourite, this key lime pie cheesecake uses fresh limes for a refreshing dessert! I love serving this with some fresh fruit on top.

Raspberry Lemon Cheesecake: Raspberries are in for summer, so you can’t forget to use them up in a delicious sweet and tangy raspberry lemon cheesecake! It reminds me of a raw version of Ina Garten’s cheesecake recipe. Serve with fresh berries: raspberries (of course), but also strawberries! Maybe even *gasp* open a can of cherry pie filling, warm it up and serve some on top. (So much for no refined sugar though).

No Bake Funfetti Oreo Cake Balls: One of my favourite dessert recipes to make for an event. These no bake cake balls are like a cross between eating raw cookie dough and a cheesecake puff!

Chickpea Chocolate Chip Cookie Dough

If you make this recipe, leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Let’s get onto this No Bake Cheesecake with Cool Whip recipe!