Vegan cookie dough

  • 1 1/2 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons gluten free flour or regular flour
  • 3 teaspoons dairy free chocolate chips


  • 1 1/2 cups pecans
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons coconut oil melted
  • Pinch of salt

For the cheesecake filling:

  • 1 1/2 cups cashews soaked for approximately 1 hour in hot water and drained
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil
  • 1/2 cup plus 2 tablespoons full fat coconut milk use the thickened solids for best results
  • 1/4 cup maple syrup
  1. Line a 6×6 baking dish with parchment paper, leaving a bit of overhang. Set aside.

For the vegan cookie dough:

In a small bowl, mix together coconut oil, maple syrup, vanilla and flour until a dough forms. Mix in chocolate chips. Transfer to the refrigerator to chill while making the crust and cheesecake filling.

For the crust:

Add pecans, maple syrup, coconut oil and salt to a food processor and pulse until a loose dough forms. Pat into the baking dish in an even layer and chill while making the filling.

For the cheesecake filling:

Add soaked cashews, lemon juice, coconut oil, coconut milk solids and maple syrup to a blender and blend until silky smooth (this may take up to a couple of minutes depending on the strength of your blender). Pour filling over crust.

Remove cookie dough from refrigerator and roll into several tiny balls (about the size of a marble or smaller). Poke cookie dough balls into the cheesecake filling, distributing evenly. Loosely cover with plastic wrap and pop into the freezer for about 4-5 hours or until set.

To serve, remove from baking sheet using the parchment paper for assistance and place onto a cutting board. Cut into 9 large squares or 12 smaller bars.

Recipe by Le Petit Eats