Choc Chip Cheesecake Slice (vegan)

cooking Time

0:20

serves

preparation Time

1:00

A combination of crumbly cookie, creamy cheesecake and sweet butterscotch, this slice makes all your dessert dreams come true, without being overpowering. The base is an adaptation of my favourite chocolate chip cookie recipe, and the filling uses ingredients from my favourite online vegan store,Vegan Perfection.

Ingredients for the cookie base

150g vegan butter
225g caster sugar
25g brown sugar
1 tsp vanilla or hazelnut extract
310g plain flour
1/4 tsp bicarbonate of soda
1/2 tsp salt
2 tbs soy milk
150g vegan chocolate chips

Ingredients for the cheesecake filling

150g icing sugar
250g vegan cream cheese, at room temperature
1 x 400ml tin Coconut Whipping Cream

Ingredients for the topping

3 tbs Coconut Butterscotch Sauce, warm
Flaked almonds, optional

Instructions for the cookie base

In a stand mixer fitted with the paddle attachment or large bowl and using a hand mixer, beat butter, sugars and vanilla until smooth.
Add flour, soda and salt and beat for 30 seconds, and then add milk.
Once mixture is well combined, add chocolate chips and mix for 20 seconds.
Wrap dough and place in the fridge for 24 hours.
Once ready to use, remove dough from the fridge and set aside for 30 minutes.
Meanwhile, preheat oven to approximately 200 degrees Celsius and line a large baking tray with baking paper.
Press cookie dough into tray and press down until even.
Bake for approximately 20 minutes, or until dough starts to brown.
Set aside to cool completely.

Instructions for the cheesecake filling

Using a stand or handheld mixer, blend all ingredients until smooth.
Spread over cookie base and smooth.
Place in the fridge to set for at least 2 hours.

Instructions for the topping

Drizzle heated sauce over cheesecake filling and place in the fridge to set for a further 30 minutes.
Top with almonds if desired and cut into pieces to serve. Store in the fridge.