Recipe of Homemade No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake
No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake.
Hello, I'm Jessica. Today, we're going to make no-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake Recipe
No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake is something which I have loved my entire life. They're fine and they look fantastic.
No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It's easy, it's quick, it tastes delicious. No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake is something that I've loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook no-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake using 22 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake:
- Make ready 4,5 dl of rolled oats.
- Take 6 Tbsp of cocoa powder.
- Make ready 3/4 tsp of vanilla powder.
- Get pinch of salt.
- Make ready 0,4 c of dark chocolate, chopped.
- Take 1,7 c of pitted dates.
- Make ready 2 Tbsp of coconut oil, melted.
- Get 5 Tbsp of mylk.
- Prepare 4 dl of Cashews, soaked for at least 3h.
- Make ready 2 Tbsp of lemon juice.
- Make ready 3 of Tbso coconut oil.
- Prepare 1 dl of mylk.
- Take 1 tsp of vanilla powder.
- Prepare 1,5 Tbsp of maple syrup.
- Prepare 2 dl of Cashews.
- Get 1 dl of rolled oats.
- Make ready 1/2 tsp of vanilla powder.
- Make ready 1/5 tsp of salt.
- Make ready 15 of dates.
- Take 2 Tbsp of peanut butter.
- Prepare 1 Tbsp of coconut oil, melted.
- Make ready 40 g of dark chocolate, chopped.
Instructions to make No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake:
- Brownie layer: Start by adding the oats to a food processor and pulse until it have turned into a fine flour. Then add in the rest of the brownie ingredients and pulse until everything is well mixed and has turned into a thick, sticky batter. Pour the batter into a springform cake tin lined with baking paper, make sure it is pressed down tight and evenly..
- Cheesecake layer: Start by soaking the cashews in water for at least 3 hours, preferably more – even overnight. Simply add all the ingredients to a food processor and pulse until completely smooth, this usually takes a couple of minutes. Taste it and adjust the flavor to your liking. Pour the cheesecake layer on top of the brownie layer and place it in the freezer for a couple of hours until it is solid and have firmed up..
- Chocolate chip cookie dough layer: Start by placing the cashews, oats, vanilla powder and sea salt in a food processor and pulse until the cashews and oats have turned into flour. Then add in the dates, coconut oil and peanut butter and pulse until everything is well mixed and have turned into a sticky dough. Use a spoon to scoop out the dough and place it in a bowl, add the chopped dark chocolate and mix well. Pour the cookie dough layer onto the frozen cheesecake layer and make sure it is pressed down tight and evenly. Place it in the freezer again for about 1/2 – 1 hour before serving..
- Take the cake out of the freezer for about 1/2 hour before serving. Enjoy! Note: Store the cake in the freezer until serving. The cake can keep quite long in the freezer (I kept leftovers of this one in there for over a week and it still tasted as good as on the first day), so you can make it many days in advance.
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