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Cookie dough baked cheesecake with caramel sauce

  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours
  • Yield: 8 servings 1x
  • Category: dessert, baked goods


A decadent and creamy baked cheesecake stuffed with cookie dough pieces and served with a 5-ingredients caramel sauce. Naturally gluten free, dairy free and reduced in sugar.



Cookie dough

  • 1 1/2 cup coconut flour
  • 2/3 cup peanut butter
  • 1/3 cup agave syrup
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • a pinch of salt
  • 1/3 cup dark chocolate chips

Cheesecake crust

  • 1 1/2 cup rolled oats
  • 1/2 cup whole almonds
  • 1 ripe banana
  • 1/4 cup agave
  • 1/4 cup cacao powder
  • 1/4 cup coconut oil
  • a pinch of salt

Cheesecake filling

  • 1 cup of cashew, soaked in water for 8 hours
  • 1/4 cup almond milk
  • 1 cup silken tofu
  • 1 tbsp corn starch
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • a pinch of salt

Caramel sauce

  • 3/4 cup full fat coconut cream
  • 1 tbsp arrow root
  • 2 pitted Medjool dates
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt


Cookie dough

  1. Add all the ingredients except the chocolate chips to a food processor and pulse until a compact dough forms. The dough should hold when pressed between two fingers. If it is too crumbly, add more peanut butter and agave.
  2. Transfer the dough into a bowl and fold in the chocolate chips.
  3. Chop the cookie dough into bite-sized pieces. Arrange them on a lined plate and place in freezer to firm up for 1 hour.

Cheesecake crust

  1. Preheat the oven to 350F and grease a 9″ springform pan. 
  2. Place the oats and whole almonds in a food processor and pulse until you get a flour consistency.
  3. Add all the remaining ingredients and pulse until a dough forms. The dough should be a little crumbly put hold when pressed.
  4. Place the dough in the springform pan and press firmly with the hands to create an even layer. The crust should cover the bottom of the form and halfway up the sides.
  5. Bake for 15 minutes. Remove from oven and allow to cool down.

Cheesecake filling

  1. Preheat the oven to 330F.
  2. Rinse under running water, then drain the soaked cashews.
  3. Mix the cashews with the almond milk in a high speed blender until perfectly smooth and creamy. Add all the remaining ingredients and blend to combine.
  4. Pour the batter into the springform pan. 
  5. Remove the chilled cookie dough from the freezer, and fold in half into the cheesecake filling. Smooth the surface of the cheesecake with a spatula. Place the extra cookie dough back in fridge.
  6. Bake for 50 – 60 minutes, until the cheesecake is puffed up, beautifully browned on the top and has a slight giggle when you check it. If the surface starts to burn at the end of the baking time, cover with a piece of aluminium foil on top. 
  7. Remove from the oven and allow to completely cool down at room temperature for 1 hour. Then place in fridge to set for at least 3 hours or overnight. Don’t cover the cheesecake.
  8. Before serving, garnish the cheesecake with extra cookie dough pieces and drizzle caramel sauce.

Caramel sauce

  1. Mix the coconut cream, arrow root and pitted dates in a high speed blender until perfectly smooth.
  2. Place the coconut sugar in a small sauce pan and pour the coconut milk mixture on top. Heat over medium heat and bring to a low simmer, stirring constantly. Continue to heat and whisk for 2-3 minutes, until you get a glossy and golden brown caramel sauce. 
  3. Remove from heat and add vanilla extract and salt. Let cool slightly before serving.


  1. Store any caramel sauce leftover in a clean glass jar placed in refrigerator for 1-2 weeks. Before using, simply reheat the sauce in microwave or in a double boiler.
  2. For even best result, allow the cheesecake to chill in fridge overnight.

Keywords: cheesecake, cookie dough cheesecake, cookie dough, caramel, caramel sauce