Dairy-Free Baked Sugar Cookie Cheesecake

Ingredients
Sugar Cookie Dough

Sugar Cookie Dough Cheesecake

• 1 cup dairy-free butter, softened (2 sticks) 

• 1 and 1⁄2 cups white sugar 

• 1⁄4 cup non-dairy milk 

• 1 tbsp vanilla extract

•   1⁄2 tsp almond extract

•   2 and 1⁄2 cups all-purpose flour, heat treated*

•  3⁄4 tsp salt

•  1⁄3 cup holiday sprinkles

  Baked Vanilla Cheesecake

•   4 cups dairy-free cream cheese (32oz)

•  1 1⁄4 cups sugar

• 5 tablespoons cornstarch 

• 1 cup Native Forest Organic Simple Coconut Milk (chilled, using only the white cream) 

• 1 tbsp vanilla extract 

• 3 tablespoons lemon juice 

•  1⁄4 teaspoon salt

  Vanilla Frosting

• 1⁄2 cup dairy-free butter 

• 1 tsp vanilla extract 

• 2 cups powdered sugar, sifted 

• 2-4 tbsp non-dairy milk 

  Instructions

1. Preheat the oven to 350 degrees F. Place one rack on the lowest setting, and a second

   rack on the middle setting. Spread flour across a large baking sheet. Bake for 5 minutes on the middle rack. Remove from the oven and set aside to cool completely. If the flour clumps and hardens, break it apart with a spatula or sift it.

2. Prepare sugar cookie dough: In a stand mixer or bowl, add softened butter and sugar. Using an electric mixer, cream together until light and fluffy. Add non-dairy milk, vanilla extract, and almond extract. Cream together once more. Add the sifted heat-treated flour and salt to the bowl. Fold ingredients together until the flour is evenly incorporated. Then, mix in the holiday sprinkles. Place half of the sugar cookie dough in the refrigerator to chill.

3. Bake the crust: Line the bottom and sides of a round springform cake pan with parchment paper. Transfer half of the sugar cookie dough to the pan. Using clean hands, press it against the bottom of the pan. Bake for 15 minutes. Remove from the oven and let cool, while keeping the oven on.

4. Cheesecake filling: Once the crust has cooled, prepare the cheesecake filling. In a stand mixer or bowl, cream the dairy-free cream cheese until smooth. Add sugar, cornstarch, coconut cream (from the cans of coconut milk), vanilla, lemon juice, and salt. Whisk together until smooth. Pour half of the cheesecake over the crust. Using the remaining sugar cookie dough that is chilling in the refrigerator, create chunks of cookie dough and press them into the cheesing filling. Then, top with the remaining cheesecake filling.

5. Bake cheesecake: Boil 4 cups of water on the stovetop. Pour the boiling water into a baking dish. Place it on the lowest rack of the oven. Immediately place the cheesecake on the middle rack in the oven. Bake the cheesecake for 60 minutes (do not open the door). Shut the oven off and let the cheesecake rest inside for 1 hour. After, remove cheesecake from the oven and chill it inside the refrigerator overnight.

6. Vanilla frosting: The next day, prepare the vanilla frosting. In a stand mixer or bowl, add softened butter and vanilla extract. Cream together until the butter is smooth. Add sifted powdered sugar to the bowl. Cream together until light and fluffy. If you’d like to thin the frosting, add 2-4 tbsp non-dairy milk. Spread frosting over the cheesecake and top with holiday sprinkles. Store cheesecake in the refrigerator or slice immediately. Enjoy!