Chocolate Chip Cookie Dough Cheesecake

This delightful Chocolate Chip Cookie Dough Cheesecake combines the rich flavors of dairy-free cheesecake with the irresistible taste of cookie dough, making it a perfect dessert for any sweet tooth. Each bite is a creamy, dreamy indulgence that satisfies both cheesecake and cookie lovers alike.

Ingredients

• Dairy-free cream cheese - 150 grams
• Coconut cream - 50 grams
• Maple syrup - 60 ml
• Vanilla extract - 1 teaspoon
• Almond flour - 50 grams
• Coconut flour - 20 grams
• Brown sugar - 30 grams
• Dairy-free chocolate chips - 50 grams
• Salt - a pinch
• Coconut oil - 30 grams
• Oats - 20 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the almond flour, coconut flour, brown sugar, oats, and a pinch of salt to create the crust mixture.
3. Melt the coconut oil and mix it with the crust ingredients until well combined.
4. Press the crust mixture into the bottom of two small springform pans (or one larger, if preferred) evenly and firmly.
5. Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool.
6. In another bowl, beat the dairy-free cream cheese, coconut cream, maple syrup, and vanilla extract until smooth and creamy.
7. Fold in the dairy-free chocolate chips into the cheesecake mixture gently.
8. Pour the cheesecake mixture over the cooled crust, smoothing out the top with a spatula.
9. Chill the cheesecake in the refrigerator for at least 2 hours or until set.
10. Once set, slice and serve cold, optionally garnished with extra chocolate chips.

Nutrition

• Calories: 450
• Protein: 6 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Dairy-free ingredients can be easier on digestion for lactose-intolerant individuals.
• The use of almond flour and oats provides a source of fiber, promoting digestive health.

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