Paleo Chocolate Chip Cookie Dough Cheesecake RECIPE (Vegan, Gluten-Free)

Saturdays are my favorite days of the week to get in the Give It A Whirl Girl kitchen and whip up a tasty treat for my family to enjoy. This weekend I created a vegan and gluten-free, no-bake Chocolate Chip Cookie Dough Cheesecake. Is there anything in this world better than edible chocolate chip cookie dough? Hell no! This Chocolate Chip Cookie Dough Cheesecake is completely safe to indulge in and does not contain any eggs which are typically found in cookies. The filling is of this cheesecake mimics the real deal quite well and my little family of 3 absolutely loved this faux cheesecake recipe.

I think that it is a universal idea that raw cookie dough is the bomb! When I was a little girl and my mom whipped up a batch of cookies I always had to have a taste of the cookie dough on the spatula. I would give it a good lick and the taste of raw cookie dough is pure, straight up comfort food! Am I right?

Raw cookie dough almost always has eggs in it, and let’s face it… raw eggs can get you sick with salmonella nowadays and that is the last thing in the world that anyone needs. This recipe is perfect for those that admire that taste of raw cookie dough. If you don’t feel like creating an entire cheesecake with this recipe, go ahead and just create the filling and indulge in that with a spoon or use something to dip in it. The filling on its own makes a great dip!

Chocolate Chip Cookie Dough Cheesecake
Chocolate Chip Cookie Dough Cheesecake
Vegan-friendly and gluten-free Chocolate Chip Cookie Dough Cheesecake
Vegan-friendly and gluten-free Chocolate Chip Cookie Dough Cheesecake

Creating the Chocolate Chip Cookie Dough Cheesecake

This cheesecake has a very rich taste thanks to the 4th & Heart ghee that I used. If you are able to get hour hands on the 4th & Heart vanilla ghee I am sure that would be fantastic in this recipe as well. In my cheesecakes, I always go with coconut oil but for this one, I swapped that out for ghee since chocolate chip cookies are full of butter. The ghee turned out the be a wise choice. When I took that first bite of this cheesecake I knew that using ghee in this recipe was a smart decision. I used coconut oil a couple months ago to make a cookie dough cheesecake, and while it was delicious this recipe with the ghee knocked it out of the park!

It may seem as though this recipe has a lot of ingredients. If you have a well-stocked pantry, chances are you already have most of the items on the ingredient list. There are also some kitchen items, such as a good-sized food processor, that you will need. A springform pan is essential as well in order to create a cheesecake. A standard 8-inch size will do. If you use anything larger you will have to increase the amount of the ingredients in the chocolate ganache topping.

Most of the ingredients
Most of the ingredients

Chocolate Chip Cookie Dough Cheesecake crust

The first step of this recipe is to create the crust of the cheesecake. For the crust of this cookie dough cheesecake, I used a mix of Medjool dates, raw almonds, almond flour, finely shredded coconut, maple syrup, cacao powder, ghee, and some pure vanilla extract. This results in a chocolatey crust due to the added cacao powder. If you do not want a chocolate crust, simply just omit the cacao powder. The crust is gluten and grain-free. The crust has a nutty texture (from the almonds) and the perfect amount of chocolate flavor.

Crust ingredients in the food processor
Crust ingredients in the food processor
Chocolate Chip Cookie Dough chocolate crust pressed into a springform pan
Chocolate Chip Cookie Dough chocolate crust pressed into a springform pan

Chocolate Chip Cookie Dough Cheesecake filling

The filling is composed of raw cashews, almond flour, coconut flour, ghee, maple syrup, lemon juice, coconut sugar, and vegan dark chocolate chips. This is the part of cheesecake that is all about that edible cookie dough flavor. The soaked cashews mixed with that little bit of lemon juice, believe it or not, are going to imitate a cheesecake. This type of formula with the cashews and lemon juice is very versatile and you can totally get creative here with your non-dairy, vegan cheesecake. I posted some other recipes for cheesecakes at the bottom of this post.


Filling made... just need to stir in some chocolate chips
Filling made… just need to stir in some chocolate chips
Filling smoothed out over the crust. Just needs a chocolate ganche topping.
Filling smoothed out over the crust. Just needs a chocolate ganche topping.
Close up of the Chocolate Chip Cookie Dough Cheesecake
Close up of the Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake topping

For this Chocolate Chip Cookie Dough Cheesecake, we are going to top it off with a simple chocolate ganache that is only 2 ingredients: vegan dark chocolate chips (from Enjoy Life Foods) and just a dab of coconut oil to smooth it all out. This is my daughter’s favorite part of any cheesecake that I create. Gee, I wonder why? Could it be because she is a chocolate lover like myself? This is the first part that she always goes for when I cut her a slice.

Melting down some dark chocolate chips for the topping
Melting down some dark chocolate chips for the topping
Slice of Chocolate Chip Cookie Dough Cheesecake
Slice of Chocolate Chip Cookie Dough Cheesecake

Continue reading “Paleo Chocolate Chip Cookie Dough Cheesecake RECIPE (Vegan, Gluten-Free)”

Let’s Celebrate 100 Posts With Paleo Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

Wow, gals and guys! Can you believe that in the past 4 1/2 months I have been blogging here at Give It A Whirl Girl and this is a milestone post? 100 posts have been drafted and published as of today! I figured the best way to celebrate my hard work was with a bowl of Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream! No champagne bubbles flowing here, just some paleo and (almost vegan… I did use raw honey) nice-cream for my daughter and I to share.

Blogging has just been a fantastic journey and experience for me. I feel blessed that I am able to work from home and combine my passion for cooking, baking, and writing. I am learning new things as the days go by. There is also never a shortage of things to do. I am consistently keeping myself busy and occupied. With blogging, there is always a lot of behind-the-scenes work.

I love being able to sit down and write each morning while I am sipping on my coffee. Once the caffeine kicks in I am ready to start drafting up a post to share with my readers. I am really looking forward to seeing where I will be on June 6th of 2019 when I will hit my one-year blog milestone. I can already see in the four short months I have been blogging, how much improvement I have already made from the beginning. Thank you to all who take the time to read my posts. I love and appreciate each and every one of you!

Now onto the balsamic nice-cream that I created last night. I am going to tell you all about it!

Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream
Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream
Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream
Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream

The story behind the balsamic vinegar

This all just started out as a wild and crazy idea. I had some bottles of flavored balsamic leftover from an adult onesie party that I had for my birthday. I picked these up at Devries & Company 1887 in Eastern Market down in Detroit, MI. Back in February I stocked up on Groupons and went and did a little shopping there. They had numerous flavors of balsamic vinegars to sample and several different oils as well. For the vinegars, I ended up bringing home a bottle of raspberry, chocolate, and espresso. These vinegars pair so well with fruit.

Continue reading “Let’s Celebrate 100 Posts With Paleo Balsamic Raspberry & Chocolate Balsamic Fudge Ripple Nice Cream”

Cactus Pear Nice Cream RECIPE With Pomegranate & Enjoy Life Foods Protein Bites – (Vegan and Gluten-Free)

Wondering how I naturally obtained this lovely shade of hot pink in my bowl of nice-cream (vegan ice-cream)?? Easy! I owe it all to the cactus pear, also known as the prickly pear. The flesh of a cactus pear, when combined with a banana, will give you this gorgeous magenta hue. This cactus pear nice cream recipe is a healthy dessert that will most definitely make your child excited for a yummy treat that is naturally sweet from nature with no added sugars. Other ingredients in this frozen treat are frozen pomegranate, two frozen bananas, some coconut milk and Enjoy Life Foods Dark Chocolate Raspberry Protein Bites. This is a much healthier alternative to traditional ice-cream and I always enjoy creating this and serving it at home. Super simple and easy to do too!

Nice-cream is the vegan and paleo version of ice-cream. It is dairy-free and lactose-free.

Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream
Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream

Affiliate disclosure: This post contains affiliate links. I receive a commission if items are purchased through these links with no extra cost to you.

A good food processor comes in handy for making vegan nice-creams at home. You will also want to prepare in advance for making this by freezing two sliced up bananas overnight. Also, chill a can of full-fat coconut milk in the refrigerator overnight for best results. If you have a can of coconut cream on-hand that makes for even better results, a lot more creamy, but coconut cream is usually around $4 a can and coconut milk works just fine.

The Enjoy Life Foods Dark Raspberry Protein Bites were a wise choice here as a nice-cream topping. I chopped them up small and placed them on top. The dark raspberry flavor is actually my favorite flavor of all the Protein Bites and it paired nicely with the flavors of the cactus pear and pomegranate. It also gave this bowl of nice-cream a boost in protein, which is always welcome, especially if you are following a vegan diet.


Ingredients used to make Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream
Ingredients used to make Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream (Protein Bites not shown in this photo)

Cactus Pear Nice Cream Recipe

Cactus Pear Nice Cream RECIPE With Pomegranate & Enjoy Life Foods Protein Bites

This simple and easy to do gluten-free and vegan nice cream recipe results in the prettiest of pink nice creams you have ever seen.

  • 2 Bananas (Frozen)
  • 1 Cactus Pear
  • 1/2 cup Pomegranate (Frozen)
  • 6 Enjoy Life Foods Dark Raspberry Protein Bites
  • 1/2 cup Full-fat organic coconut milk (Chilled overnight in fridge)
  1. Place the frozen bananas, cactus pear, pomegranate, and chilled coconut in the food processor.

  2. Blend until smooth.

  3. Remove cactus pear nice-cream from food processor bowl.

  4. To the nice cream with small chunks of Enjoy Life Foods Protein Bites. I used the Dark Raspberry.

  5. Divide into two bowls. 

    Serve, eat. and enjoy!


Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream in the food processor. Do not add Protein Bites at this time!
Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream in the food processor. Do not add Protein Bites at this time!
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Enjoy Life Foods Dark Raspberry Protein Bites chopped into small pieces
Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream
Cactus Pear & Pomegranate With Enjoy Life Foods Protein Bites Nice-Cream

Final thoughts on the cactus pear nice cream recipe

I do believe that you will love this hot-pink cactus pear nice cream recipe if you do decide to give it a whirl. It is super unique in its flavor and unlike anything I have ever tried! I am extremely happy with the results of mixing these ingredients together. I was not sure what the outcome would be, but I got brave in the kitchen and I have no regrets!

If you are looking for a healthier alternative to ice-cream that is dairy-free and contains no added sugars, you should try making vegan and glutern-free nice creams at home. They are very versatile and you can get creative by whipping them up and experimenting with different ingredients. As a base, I usually use two frozen bananas and make sure I have a can of chilled coconut milk (it must be full-fat and not light coconut milk) on-hand to make this. This will result in approximately 2-3 servings. Most often it is just my daughter and I sharing but sometimes my hubby wants some too.

You can read more about the Enjoy Life Foods Protein Bites on a previous blog post:

HERE

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Have you ever tried vegan nice cream? How do you like to create yours? Leave me a comment and let me know.

 

Here are some other posts you will enjoy!

 

Want to find out more about Enjoy Life Foods?

 

 

 

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Paleo & Vegan No-Bake White Chocolate Raspberry Cheesecake – How I Made It

On the weekends I love to have my biggest cooking days. There is always a day thrown in there where we go out to a restaurant but most of my bigger dinners are reserved for weekends. Sunday kicked off with some healthy dessert making in the kitchen. I had a craving for something white chocolate & raspberry so I made a No-Bake White Chocolate Raspberry Cheesecake. I absolutely love making any kind of dessert but for me, paleo is my favorite kind to whip up because it is a fairly new concept for me. I am trying my best to get a grasp on paleo and gluten-free baking & cooking. Every day is a learning experience in the kitchen. Today I am going to talk about my experience and my process of making the cheesecake that I created yesterday.

Give It A Whirl Girl in the kitchen with fresh raspberries for cheesecake!
Give It A Whirl Girl in the kitchen with fresh raspberries for cheesecake!

I have made some paleo cheesecakes in the past and I was a huge fan of the result. This white chocolate raspberry one turned out the be the simplest one yet. A paleo cheesecake is gluten-free and dairy-free. This one was also considered vegan because no animal products were used at all. The great thing about these cheesecakes is that they are no-bake. But that doesn’t mean “no wait”. Once the ingredients are in a springform pan they need to set for at least a few hours in the refrigerator.

This cheesecake came out so silky and smooth. White chocolate and raspberry flavored anything is a weakness of mine. I absolutely love that combination of flavors. Whoever originally came up with the idea of marrying those two flavors is deserving of a giant trophy or give them a medal!

For inspo, I used this recipe from Prettypies.com but it was modified greatly. I am putting the link here so if you would like to create something like this, it was a great recipe with modifications. So shoutout to Pretty Pies for the inspiration!

A gluten-free crust is made out of ground up nuts. You use coconut oil and maple syrup as a binder. You need a springform pan for this. Her recipe suggests a 7-inch springform pan and I only had a 9-inch pan. My cheesecake would have been a bit taller if I had the smaller pan (mine was a bit flat). I used a combination of almonds and cashews. If you ever opt for a crust like this I suggest soaking your nuts (yeah that sounds funny) so they can soften up and be ground up finely in the food processor. I think that many different types of nuts would work well for a crust but in a paleo cheesecake, it is typically raw cashews. In the future, I want to try a cashew & macadamia nut combo.

Gluten-free crust (& paleo) for a White Chocolate Raspberry Cheesecake
Gluten-free crust (& paleo) for a White Chocolate Raspberry Cheesecake Made with ground almonds and cashews

For the “white chocolate” part of this cheesecake you make your own chocolate. White chocolate always contains dairy and dairy is a no-no with a paleo diet. So in order to solve this you melt down some cacao butter and use that as white chocolate. I love Navitas Organics Cacao Butter and use that as my brand of choice. Cacao butter is chocolate in its purest form. I warmed up some fresh raspberries in my cacao butter so I could infuse the white chocolate with fruit flavor. The recipe called for 1/2 cup of cacao butter and I used a bit more of that and used everything that was remaining in my bag, probably around 3/4 of a cup.

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Navitas Organics Cacao Butter Melting w/ fresh raspberries
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Navitas Organics Cacao Butter

Once your cacao butter is warmed up and melted you add it to a food processor with your soaked cashews. It is very important that these are raw cashews and free of any added salt. Nobody wants a salty white chocolate raspberry cheesecake. The recipe called for some shredded zucchini but I avoided that completely and just used fresh raspberries to bulk up the filling.

Paleo also means no added refined sugars. So with paleo, you have some options for adding that desired sweetness. In this case, you use maple syrup. Just to clarify too, maple syrup is not some kind of Aunt Jemima pancake syrup, it has to be pure maple syrup straight from the tree. You can find some here by Now Foods.

When you add a bit of lemon juice to this cashew mixture it really does give you a taste of cheesecake. It is truly remarkable how you can make a healthier cheesecake using some simple, natural ingredients.

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White Chocolate Raspberry Cheesecake
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White Chocolate Raspberry Cheesecake w/ fresh raspberries on top

At this point, everything was all put together in my springform pan and I topped it with fresh raspberries. I allowed it to set in the fridge for about 3 hours or so. While the cheesecake was setting I placed my KitchenAid stand mixer bowl in the freezer so it could get super cold. Next up on the to-do list was my vegan & paleo whipped cream! If you want to try your hand at making whipped cream like this get yourself a can of coconut cream and let it sit in the fridge overnight. I use the Thai Kitchen brand of coconut cream in my recipes.

Once your cheesecake has chilled a bit you can prepare the whipped cream. There is no added sugar in this whipped cream. I have been known in the past, though, to sweeten with a bit of coconut sugar but that is completely optional. To make this you simply take all of the fatty coconut off the top of the water that is in the can and place it in the mixing bowl with a whisk attachment. Very important~ do not allow ANY water from the can in your mixture. I still have a hard time with this and am perfecting my whipped cream. The more water you have in there, the less it will whip up nice and fluffy. I whisk this up at a high speed for a few minutes.

Thai Kitchen Coconut Cream for vegan and paleo whipped cream

Ok almost time to eat! BUT it still needed the whipped cream added to the top. I used a Wilton Dessert Decorator to put my whipped cream in place. Just choose a tip for the pump and simply press down on the plunger to put your dollops on. Easy peasy!

Paleo & Vegan White Chocolate Raspberry Cheesecake
Paleo & Vegan No-Bake White Chocolate Raspberry Cheesecake
Paleo & Vegan No-Bake White Chocolate Raspberry Cheesecake
Paleo & Vegan No-Bake White Chocolate Raspberry Cheesecake

I was so eager to find out how all of this tasted. I took my first bite and I was instantly in love with this dessert… omg so good! Major plus over here is that hubby doesn’t like raspberries or white chocolate and my daughter is away on vacation so I get this dessert all to my sweet self!

Did you make anything new and exciting in the kitchen this past weekend? Leave me a comment and let me know. I would love to hear from you!

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