Vegan Cheesecake Ice-Cream Sandwiches

Bake Me Healthy, Kimberle Lau

Indulge in the ultimate plant-based delight with our Vegan Cheesecake Ice-Cream Sandwiches! Made with creamy, gluten-free, raw vegan cheesecake filling and nestled between two soft-baked Dark Chocolate Chip Cookies, these treats are a dreamy combination of rich flavors and wholesome ingredients. Perfectly vegan, perfectly delicious—it’s the snack you’ll crave every day!

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Ingredients

24 Bake Me Healthy Dark Chocolate Chip Cookies
4 oz. Vegan Cream Cheese (room temperature)
1/4 c Plant Milk of Your Choice (room temperature)
2 tbsp Maple Syrup (room temperature)
2 tbsp Lemon Juice
1 tsp Vanilla

Method

In a blender or food processor, blend vegan cream cheese, plant milk, maple syrup, lemon juice and vanilla until creamy (approximately 1 minute).
Pour into mini muffin silicone mold. Alternatively, you can pour into medium rectangular storage container. Freeze for a minimum of 2 hours.
Remove mini cheesecakes from mold or if using storage container, take out of the freezer and let soften enough to be able to use a small cookie cutter to cut out 1″ rounds.
Place mini cheesecakes between two Bake Me Healthy Dark Chocolate Chip Cookies. Keep frozen. Let Vegan Cheesecake Chipwiches thaw for approximately 10 -15 minutes before serving.