Vegan Cookie-Stuffed Cheezecake
Not sure what you’re going to make for Thanksgiving dessert this year? I’ve got you covered!
Today’s Vegan Cookie-Stuffed Cheezecake is the surprisingly easy-to-make, totally indulgent, impress-everyone-at-your-table dessert that we all deserve this year.
Between two layers of cheezecake, we’ve got a chocolate drizzle and cookie crumbles, then the whole thing is topped with another layer of chocolate drizzle, vegan whipped cream and more cookie crumbles. Do I even need to tell you that my family totally lost their minds when I brought this out for dessert after dinner recently? Ross thought I picked it up from a bakery, but unbeknownst to him, it actually only took me a few minutes to put together!
The secret ingredient is Daiya Cheezecake (which is also totally delicious on its own, without all the crazy toppings). You already know Daiya is my go-to for all things vegan cheeze (their pizza, mac n’ cheeze and salad dressings are also great!), but the cheezecake is definitely my favorite of all their products because it’s so creamy and flavorful and no one would ever guess it’s vegan, gluten-free and soy-free. You can find Daiya’s products in over 25,000 grocery stores in the U.S., including Sprouts, Target, Kroger, Safeway, Publix, and most natural grocery stores.
Daiya’s Cheezecakes come in five flavors: Pumpkin Spice (seasonal flavor, available for a limited time!), New York, Key Lime, Chocolate and Strawberry. They’re all delicious, but for the two cakes I made, I chose to layer Chocolate and New York, and Pumpkin Spice and Chocolate.
For the cookie crumble layer, you can use any type of soft cookie (avoid really crunchy cookies because the cake won’t be as stable!). I used my Classic Vegan Chocolate Cookies and the texture was perfect.
For the whipped cream, there are so many nondairy options at the store these days! You can easily grab a can or tub while you’re shopping, or here is my go-to Coconut Whipped Cream recipe (all you need is a can of coconut milk and maple syrup!).
- 2 Daiya Cheezecakes (flavor of your choice!)
- 2 cups vegan chocolate chips
- 2 cups soft cookie crumbles (see above for recommendation)
- 1 cup vegan whipped cream
- Place one Daiya Cheezecake on a plate or serving tray.
- Melt 1 cup of chocolate chips (either in the microwave or in a small saucepan on the stove). Use a fork to drizzle the chocolate over the cheezecake.
- Place ¾ of the cookie crumbles over the drizzled chocolate on the cheezecake. Use your hands to press everything down firmly so the layer is dense.
- Place the second Daiya Cheezecake over the cookie layer. Gently press it down so it’s tight on top of the cookie layer.
- Melt the remaining 1 cup of chocolate chips. Drizzle the chocolate over the second layer of cheezecake.
- Spoon the vegan whipped cream on top. Top with the remaining cookie crumbles. Enjoy!
This post was sponsored by Daiya. All opinions expressed are my own. Thank you for supporting the brands that support The Colorful Kitchen!
