Vegan Chocolate Chip Cookie Dough Cheesecake

Because you already know that cookie dough makes everything better, don't you? This is just such a perfect combination. Here comes the recipe;

INGREDIENTS;

Crust & Cookie Dough Topper
;
About 100-150 Grams of Non Dairy Butter
2 DL of Brown Sugar
1-2 Tbsp of Non-Dairy Milk (add more if needed)
2 DL of All Purpose Flour
1 Tsp of Vanilla Powder
Pinch of Salt
Chocolate Chips or Chocolate Chunks

Filling;
250 ML of Soy Whipped Cream (I used Alpro)
150 Grams Vegan Cream Cheese (I used Bute Island)
1,5 DL Sugar
2 tsp Vanilla Sugar or Vanilla Essence
DIRECTIONS;

1. Start with the cookie dough. Mix the butter with the milk, brown sugar and vanilla powder. Once it's mixed, add the flour and salt and mix again, then add in the chocolate chips/chunks.

2. Push out the cookie dough in a baking tin lined with parchment paper until it's even and cover the bottom.  Roll about 6-10 small cookie dough balls and put in the fridge to use as toppers.

3.  On to the cheesecake filling. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar and vanilla and mix again.

4. Cover the cookie dough bottom with the filling and make sure it's kinda even. 

5. Leave in the fridge for 3-4 hours, or over night!

6. Melt some chocolate and drizzle over the cake, and place the cookie dough balls on the cake.

7. Enjoy!