No-Bake Vegan Cheesecake with Peanut Butter Cookie Dough (Gluten-Free!)

No-Bake Vegan Cheesecake with Peanut Butter Cookie Dough (Gluten-Free!)

if you’re looking for an ultra-creamy, indulgent dessert that’s vegan, gluten-free, and no-bake, this cheesecake with cookie dough is a dream come true.

it’s rich and smooth, with a sweet cookie dough base that gives you a little chocolatey crunch in every bite.

each slice has a perfect balance of sweet and salty flavors, and the peanut butter cookie dough filling mixed into the cheesecake adds even more texture and fun.

taste and texture

this cheesecake is pure dessert bliss!

the filling is smooth and creamy, with the slightly tangy taste of dairy-free cream cheese blending beautifully with the peanut butter.

the cookie dough base adds a deliciously chewy, chocolatey texture that’s both satisfying and nostalgic, thanks to the mini chocolate chips and peanut butter.

the extra cookie dough bits inside the filling create a surprise in every bite, giving that classic cookie dough experience inside a rich cheesecake base.

key ingredients and why they work

• vegan cream cheese: this is the heart of the cheesecake filling, giving it that rich, tangy flavor and velvety texture that melts in your mouth.
• dairy-free yogurt: adds creaminess and a little tang, making the filling lighter while still rich.
• maple syrup: naturally sweetens the cheesecake and adds depth to the flavor.
• peanut butter: brings that irresistible, nutty richness to the cookie dough and filling, making each bite indulgent and satisfying.
• mini vegan chocolate chips: they add sweetness and a pop of chocolatey goodness, which really complements the peanut butter and adds texture to the cookie dough.

substitutions and variations

• peanut butter: if you want a different flavor, you can swap the peanut butter for almond or cashew butter, though keep in mind this will change the taste slightly.
• maple syrup: feel free to substitute with agave syrup or date syrup if you prefer another natural sweetener.
• oat flour: if you don’t have oat flour, almond flour alone could work, but it definitely alter the texture. you will have to adjust all of the other ingredients too! if using oat flour, you can also blend rolled oats into a fine flour if store bought is not an option!
• dairy-free yogurt: a thick coconut yogurt is best here, but you can also try almond or cashew yogurt for different flavors.

how to make it

1. make the cookie dough base and mix-ins: in a mixing bowl, combine gluten-free oat flour, almond flour, peanut butter, maple syrup, dairy free milk, vanilla extract, and a pinch of salt. mix until a thick dough forms, then fold in the mini vegan chocolate chips. reserve about 1/3-1/2 of the dough to mix into the cheesecake filling and press the rest into an 8-inch springform pan. freeze this while you prepare the filling.
2. prepare the filling: in a large mixing bowl, beat the vegan cream cheese until smooth. add the dairy-free yogurt, maple syrup, and vanilla extract, and beat again until creamy.
3. assemble: pour the filling over the cookie dough base in the springform pan and smooth the top. break small pieces off the reserved cookie dough, roll into balls and add them into the filling mixture. add any filling left on top- it’s ok if the cookie dough shows! this way, every slice of cheesecake has a bit of cookie dough goodness. drizzle with melted chocolate for an extra treat, if you like.
4. chill: cover and chill the cheesecake in the freezer for at least 4 hours, or until completely set.

storage

store any leftovers in the fridge for up to 5 days or in the freezer for up to a month.

if frozen, let each slice sit at room temperature for 10-15 minutes before enjoying. this way, the filling softens and becomes creamy, and the cookie dough is just right.

this no-bake vegan peanut butter cheesecake with cookie dough is a crowd-pleaser and perfect for any time you want a dessert that’s indulgent, rich, and satisfying.