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Cookie Dough No Bake Cheesecake with Cool Whip

This cookie dough no bake cheesecake with cool whip is a healthy dessert, and just as decadent as eating raw cookie dough!
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Prep Time 1 hour
Cook Time 20 minutes
Freeze Time 8 hours
Total Time 9 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 347 kcal

Equipment

  • Food Processor
  • Springform Cake Pan 7” round

Ingredients
  

Crust

  • ¾ cup dry rolled oats
  • 1 tsp vanilla extract
  • 18 medium medjool dates pitted
  • ¼ cup raw unsalted cashews
  • Pinch pink salt

Filling

  • ¾ cup raw unsalted cashews boiled as per instructions below
  • ¼ cup refined coconut oil
  • ¼ cup canned coconut cream
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • ¼ cup oat milk
  • 1 cup medjool dates pitted
  • ½ cup semisweet vegan chocolate chips
  • ¼ tsp pink salt

Topping

  • ¼ cup semisweet vegan chocolate chips
  • 2 tbsp oat milk

Instructions
 

Crust

  • Blend all crust ingredients together in a food processor. The cashews for the base do not need to be soaked in boiling water, only the ones for the filling do.
  • Pat the crust down evenly into the cake pan.

Filling

  • In a pot of boiling water, add the cashews. Turn the heat off and keep the cashews completely submerged in boiling water for an hour to soften before using.
  • Open a can of refrigerated coconut milk, as described above, and scoop out the cream on top (this is the coconut cream).
  • Once the cashews and coconut cream are ready, blend all filling ingredients together in a food processor until a smooth cream forms (except the chocolate chips).
  • Once no chunks remain and it is a smooth cream, stir in the chocolate chips by hand.
  • Pour this filling over the crust.
  • Place the pan in the freezer

Topping

  • In a small pan over medium heat, stir together the chocolate chips and milk until the chocolate is completely melted into a sauce.
  • Take the cheesecake out from the freezer and pour this topping evenly over top.
  • Put it back in the freezer. Let this set for a couple hours (I recommend 6-8 hours).
  • Once the cheesecake is frozen, remove from the freezer and let it thaw until it is easy to cut through. I recommend running a knife under boiling hot water to be able to cut it.

Notes

Storage
  • Keep in an airtight container in the freezer. This will store well for a few weeks.
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