Gluten-Free Vegan No Bake Cookie Dough Cheesecake

Indulge in a decadent, guilt-free treat with this gluten-free vegan no bake cookie dough cheesecake. Creamy cashew cheesecake filling paired with a cookie dough crust, this dessert is sure to satisfy your sweet cravings without any gluten, dairy, or refined sugars.

Ingredients:

• 2 cups raw cashews, soaked for 4 hours or overnight
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup dairy-free chocolate chips
• 1/4 cup creamy almond butter

Instructions:

In a food processor, blend soaked cashews, melted coconut oil, maple syrup, almond milk, vanilla extract, and salt until smooth and creamy

In a separate bowl, combine gluten-free rolled oats, almond flour, coconut sugar, dairy-free chocolate chips, and creamy almond butter

Mix the dry ingredients with the cashew mixture until well combined

Press the mixture into the bottom of a springform pan, creating an even crust

Place the cheesecake in the freezer to set for at least 4 hours or until firm

Once set, remove from the freezer, slice, and serve chilled

Enjoy!