Like a cookie monster’s dream come true, the base of this cheesecake is not the same old graham cracker mush, but straight chocolate chip cookie dough, baked to crisp perfection on the bottom, yet still soft and chewy throughout. If there was ever a way to make something as untouchable as the classic CCC’s even better, I believe it would have to be this.

Chocolate Chip Cookie Dough Cheesecake

Cookie Dough Crust and Topping:

1 Tablespoon Margarine
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 1/2 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4-6 Tablespoons Soy Creamer
1/3 Cup Mini Chocolate Chips, or Finely Chopped Semi-Sweet Chocolate

Cheesecake Filling:

1 12-Ounce Package Extra-Firm Silken Tofu
2 8-Ounce Packages Vegan “Cream Cheese”
2/3 Cup Granulated Sugar
2 Teaspoon Vanilla Extract
Dash Salt

Preheat your oven to 350 degress degrees and lightly grease and flour a 9-inch round springform pan.

In your stand mixer, beat the margarine briefly to soften before adding in both sugars. Cream together thoroughly, until smooth, and then add in the flour, baking powder, and salt all at once. Mix on low speed to begin incorporating the dry goods, add in the vanilla, and slowly drizzle in the soy creamer, one tablespoon at a time, just until the dough comes together. Continue mixing until homogeneous, if necessary, and finally work in the chocolate chips, beating just until the pieces are evenly distributed throughout. Measure out 1/2 cup of the dough and set this aside for the topping.

Press the remainder of the dough into the bottom of your prepared springform pan, smoothing it out into an even layer, and bake for 15-18 minutes, until golden brown all over, and set aside to cool. Lower the oven to 325 degrees.

Moving on to the filling, drain the tofu of any excess water and blend it in your food processor or blender until completely smooth. Add in the “cream cheese” and blend once more. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, and salt. Scrape down the sides once more, checking for any pockets of unincorporated ingredients. Blend thoroughly to create a homogeneous mixture, and pour it on top of your cookie crust. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles. Smooth the top with your spatula.

Take out your reserved cookie dough, and roll it into small, marble-sized balls. Drop the dough balls randomly around the edges of the cheesecake before transferring it to the oven. Bake for approximately 45 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Be careful not to over-bake, as it will become firmer as it cools.

Let the cheesecake cool completely before moving it into the refrigerator, where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify. If you can’t wait, give it a minimum of 3 hours to reach the proper temperature.

Makes 12 to 16 Servings

Printable Recipe

To that end, it was a matter of luck that one of the most recent recipes that ended up being cut from Vegan Desserts fits perfectly into the requirements for this wheat-free holiday;  The fact that it happens to be delicious for the remaining 51 weeks of the year is an added bonus.  Combining simple but pleasing flavors, easy to whip up, and the perfect size to feed a small dinner party, the recipe could also be double to accommodate a larger crowd… Or so that you can freeze leftover mini cheesecakes to snack on throughout the week.

Being a non-drinker myself, I could have easily gone years without even knowing about the astringent citrus liqueur known as limoncello, had it not been for a friend’s request to make something with it. After doing a bit of research, through both reading and tasting, it turned out to be a whole lot like concentrated lemon juice with an extra kick. To allow this spirit to shine, a blank canvas like cheesecake seemed to be an excellent fit, and by making it into small bites, you can enjoy a little burst of flavor whenever you please.

Limoncello Cheesecake Bites

Almond Crust:

1/2 Cup Almond Meal
1 Tablespoon Granulated Sugar
2 Tablespoons Tapioca Flour
2 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted

Limoncello Filling:

8 Ounces (1 Cup or 1 Container) Vegan “Cream Cheese”
2 Tablespoons Cornstarch [Not Appropriate for Passover] or Potato Starch
1/4 Cup Granulated Sugar
1/3 Cup Limoncello (Homemade Version on Page __* of Vegan Desserts)
1/4 Teaspoon Vanilla Extract

*I’m not sure of the page number yet, since I haven’t seen the finished book yet! As soon as I get my first copy, this will be updated.

Preheat your oven to 350 and lightly grease and flour 12 mini muffin cups.

For the crust, simply combine all of the ingredients to form a moist but crumbly mixture, and firmly press 1 tablespoon of this into the bottom of each mini muffin cup. Stash the pan in your freezer while you assemble the filling.

Beat together the “cream cheese,” corn starch, and sugar in your stand mixer on low speed, or with a wide spatula, until smooth. Pour in the limoncello and vanilla, mixing until thoroughly combined. Distribute the filling between all of your crust-lined cupcakes, and bake for 15 – 20 minutes. Like a standard cheesecake, they will seem very loose when fresh out of the oven, but continue to firm up as they cool, so be careful not to over bake them. The cheesecake bites will puff significantly in the oven, but will fall as they cool.

After chilling in the fridge for at least an hour, slip a thin paring knife down the sides of each cheesecake bite and use it as a lever to remove them. Serve chilled or at room temperature.

Makes 12 Cheesecake Bites

Printable Recipe

Cherry Dream Cheesecake by Earth Cafe

now you can get a slice of one of the best desserts i’ve ever had for just $5.99 at whole foods. seriously, you can’t complain about that price when you take into consideration that this stuff is all raw, vegan, gluten-free and with no refined sugars or hydrogenated oils. this stuff is actually good for you…but it sure doesn’t taste like it.

well done, people. obviously The Man was listening to your complaints. maybe other stores will take whole foods’ lead and start dropping prices on vegan shiz as well!

Strawberry Fields Forever Cheesecake by Earth Cafe

when earth cafe first offered to send me some samples of their pies and desserts, i was a tad bit skeptical because i usually associate the word “raw” with “healthy/boring tasting.” wow, i couldn’t have been more wrong. each different flavor was incredibly luscious and rich, the kind of thing i would share with my non-vegan friends in order to “convert” them.

the first flavor i tried was the “strawberry fields forever” cheesecake (pictured above). any product named after a beatles song is gonna get extra credit in my book—just check out my site banner—but this cheesecake was AMAZING. extra thick with a moist center and the most delectable nutty topping.

Who's Your Daddy Pie by Earth Cafe

next up was the “who’s your daddy” pie, a raw vegan carob mousse. this was hands down the best dessert i’ve had in a long time. it was fluffy, rich, and packed with amazing chocolate-y flavor. i could have eaten like ten pieces of this daddy.

i also tried the “rockin raspberry”…

Rockin' Raspberry Cheesecake by Earth Cafe

and the “cherry dream” cheesecake…

Cherry Dream Cheesecake by Earth Cafe

both of these were incredible, with juicy bits of fruit throughout the center and thick nutty crusts.

Peach Passion Peace Pie by Earth Cafe

earth cafe also makes a peach flavored cheeesecake, called “peach passion peace pie”, which is super sweet, smooth, and silky.

Pumpkin Spice Life Pie by Earth Cafe

and lastly i tried the “pumpkin spice life pie”, which completely blew me away. this is some of the best pumpkin pie i’ve ever eaten, and i would definitely recommend it for a vegan thanksgiving gathering.

i have no idea how earth cafe can make something so delicious that’s completely raw, vegan, and not full of crap. and i can’t believe this incredible food has been right under my nose for so long and i never even tried it. have you guys had this stuff? i mean, it’s pretty amazing right?

you can find earth cafe products at places all around los angeles including whole foods, erewhon, locali, and even some restaurants and ralphs locations. also, WHOLE CHEESECAKES AND PIES ARE AVAILABLE through earth cafe’s website! did you hear that?! whole vegan cheesecakes! and i don’t know who in their right mind could pass up getting one of these pumpkin pies for thanksgiving. i know that’s what i’ll be doing. oh, and they freeze well for months, so it’s time to stockpile.

try this stuff from earth cafe and let me know what you think. i’m predicting you will be just as impressed as i was.