Vegan Cookie Crust Cheesecake

Vegan Cookie Crust Cheesecake Recipe
Who doesn't love cheesecake?! PlantBasedJane whipped up an allergy-friendly, sweet tooth satisfying no-bake Vegan Cookie Crust Cheesecake that will indulge any dessert craving. It's the perfect blend of creamy and crispy with a kick of cinnamon from our Crunchy Ginger Snap or Soft Baked Pumpkin Spice cookies! It's easy and delicious, so it's the perfect treat to whip up anytime! 

Vegan Cookie Crust Cheesecake (no bake!)

Yields 4 mini pies

INGREDIENTS:

  • 1 box Partake cookies (your choice of Ginger Snap or Pumpkin Spice)
  • 1/4 cup vegan butter
  • 8 oz vegan cream cheese
  • 1 tsp vanilla extract
  • 1-2 tbsp maple syrup

  • 1 tbsp agar agar
  • 3 tbsp warm plant milk
  • 4 mini pie tins

DIRECTIONS:

  1. Use a rolling pin to crush the cookies in a bag.
  2. Add crumbled cookies to a bowl of 1/4 cup melted vegan butter and mix to combine. Disperse crumbs evenly into mini pie tins and press down all sides. Place in the fridge for 30 minutes.
  3. Add vegan cream cheese to a bowl and mix in maple syrup and vanilla extract.
  4. Warm the plant milk and slowly mix into agar agar. Add to cream cheese mix and stir. 
  5. Take crusts out of the fridge and evenly distribute the filling. Place in fridge for up to 3 hours.

Enjoy!