Small Batch Molten Cookie Dough Basque Cheesecake
Small Batch Molten Cookie Dough Basque Cheesecake
Ingredients
For the Edible Cookie Dough
- 1/2 cup all-purpose flour, heat-treated
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/4 cup vegan butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon plant-based milk
- 1/8 teaspoon salt
- 1/4 cup mini chocolate chips
For the Basque Cheesecake
- 8 ounces vegan cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup vegan sour cream
- 1/2 teaspoon vanilla bean paste
- 1/4 cup mini chocolate chips
For the Topping
- 1/4 cup vegan chocolate ganache
- 1/2 cup vegan whipped cream
- 2 tablespoons mini chocolate chips, for garnish
Instructions
- 1
To heat-treat the flour for the edible cookie dough, spread it on a baking sheet and bake at 300°F for 5-7 minutes, or microwave on high for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F. Let cool completely.
⏱️ 10 min•🌡️ 300
- 2
In a medium bowl, cream together the softened vegan butter, light brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract, plant-based milk, and salt. Gradually mix in the heat-treated flour until just combined. Fold in 1/4 cup of mini chocolate chips.
⏱️ 8 min
- 3
Line a 9x5 inch loaf pan with parchment paper, allowing the paper to overhang on the long sides for easy removal. Press about 1/3 of the edible cookie dough evenly into the bottom of the prepared loaf pan to form the base. Roll the remaining cookie dough into small, uniform balls (about 1/2 inch in diameter). Place these cookie dough balls on a separate plate or small baking sheet lined with parchment paper.
⏱️ 7 min
- 4
Preheat your oven to 400°F. In a large mixing bowl, combine the softened vegan cream cheese, granulated sugar, and cornstarch. Whisk until completely smooth and free of lumps. Stir in the vegan sour cream and vanilla bean paste until well combined. Gently fold in 1/4 cup of mini chocolate chips.
⏱️ 10 min•🌡️ 400
- 5
Pour the cheesecake batter over the cookie dough base in the loaf pan. Gently place the prepared cookie dough balls into the cheesecake batter, distributing them evenly throughout. Use a spatula or the back of a spoon to gently spread the batter, ensuring the cookie dough balls are partially submerged.
⏱️ 5 min
- 6
Bake the cheesecake for 35-40 minutes, or until the top is deeply caramelized and the edges are set but the center still has a slight jiggle. The dark top is characteristic of Basque cheesecake.
⏱️ 40 min•🌡️ 400
- 7
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. This will take at least 1 hour. Once cooled, transfer the pan to the refrigerator and chill for at least 1 hour to allow it to fully set.
⏱️ 120 min
- 8
Once chilled, use the parchment paper overhang to carefully lift the cheesecake out of the loaf pan. Place it on a serving platter. Warm the vegan chocolate ganache slightly if needed, then pour it over the top of the cheesecake, allowing it to drip down the sides.
⏱️ 5 min
- 9
Pipe swirls of vegan whipped cream onto the chocolate-covered top of the cheesecake. Garnish with additional cookie dough balls (if any remain) and 2 tablespoons of mini chocolate chips.
⏱️ 5 min
- 10
Slice and serve immediately. Store any leftovers in an airtight container in the refrigerator.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Molten Cookie Dough Basque Cheesecake
For the Edible Cookie Dough
- 1/2 cup all-purpose flour, heat-treated
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/4 cup vegan butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon plant-based milk
- 1/8 teaspoon salt
- 1/4 cup mini chocolate chips
For the Basque Cheesecake
- 8 ounces vegan cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup vegan sour cream
- 1/2 teaspoon vanilla bean paste
- 1/4 cup mini chocolate chips
For the Topping
- 1/4 cup vegan chocolate ganache
- 1/2 cup vegan whipped cream
- 2 tablespoons mini chocolate chips, for garnish
Instructions
- 1
To heat-treat the flour for the edible cookie dough, spread it on a baking sheet and bake at 300°F for 5-7 minutes, or microwave on high for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F. Let cool completely.
⏱️ 10 min•🌡️ 300 - 2
In a medium bowl, cream together the softened vegan butter, light brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract, plant-based milk, and salt. Gradually mix in the heat-treated flour until just combined. Fold in 1/4 cup of mini chocolate chips.
⏱️ 8 min - 3
Line a 9x5 inch loaf pan with parchment paper, allowing the paper to overhang on the long sides for easy removal. Press about 1/3 of the edible cookie dough evenly into the bottom of the prepared loaf pan to form the base. Roll the remaining cookie dough into small, uniform balls (about 1/2 inch in diameter). Place these cookie dough balls on a separate plate or small baking sheet lined with parchment paper.
⏱️ 7 min - 4
Preheat your oven to 400°F. In a large mixing bowl, combine the softened vegan cream cheese, granulated sugar, and cornstarch. Whisk until completely smooth and free of lumps. Stir in the vegan sour cream and vanilla bean paste until well combined. Gently fold in 1/4 cup of mini chocolate chips.
⏱️ 10 min•🌡️ 400 - 5
Pour the cheesecake batter over the cookie dough base in the loaf pan. Gently place the prepared cookie dough balls into the cheesecake batter, distributing them evenly throughout. Use a spatula or the back of a spoon to gently spread the batter, ensuring the cookie dough balls are partially submerged.
⏱️ 5 min - 6
Bake the cheesecake for 35-40 minutes, or until the top is deeply caramelized and the edges are set but the center still has a slight jiggle. The dark top is characteristic of Basque cheesecake.
⏱️ 40 min•🌡️ 400 - 7
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. This will take at least 1 hour. Once cooled, transfer the pan to the refrigerator and chill for at least 1 hour to allow it to fully set.
⏱️ 120 min - 8
Once chilled, use the parchment paper overhang to carefully lift the cheesecake out of the loaf pan. Place it on a serving platter. Warm the vegan chocolate ganache slightly if needed, then pour it over the top of the cheesecake, allowing it to drip down the sides.
⏱️ 5 min - 9
Pipe swirls of vegan whipped cream onto the chocolate-covered top of the cheesecake. Garnish with additional cookie dough balls (if any remain) and 2 tablespoons of mini chocolate chips.
⏱️ 5 min - 10
Slice and serve immediately. Store any leftovers in an airtight container in the refrigerator.
⏱️ 2 min