Chocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

Vegan cheesecake is made perfectly with yogurt and cashews, with a hint of vanilla bean and plenty of chocolate, all atop a vegan chocolate cookie crust.

For the Crust:
⅔ cup whole wheat flour
Pinch of salt
½ cup brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
¼ cup granulated sugar
¼ cup olive oil
¾ cup cocoa powder

For the Cheesecake Filling:
1½ cups raw cashews
15 ounces vanilla or plain almond milk yogurt (This is about 3 small containers of the yogurt. I used a combination of both vanilla and plain)
1 teaspoon vanilla extract
Juice of 1 lemon
2 tablespoons cornstarch
Pinch of salt
2 tablespoons maple syrup
½ cup granulated sugar
1 vanilla bean, scraped
1 cup semi sweet chocolate chips

View the full recipe at The Frosted Vegan →