Choc Chip Cheesecake Slice (vegan)

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

Make this for parties, dessert or morning tea, and keep in the fridge or freezer until ready to serve.

*Start this recipe 1 day in advance. 

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

Ingredients for the topping

Vegan cheesecake

Cheesecake slice

Choc Chip Cheesecake Slice

Cheesecake slice

Vegan Slice


Vegan recipe

Choc Chip Cheesecake Slice

Cheesecake slice






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. 

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