Are looking for inspiration recipes no-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious no-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of no-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare no-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake delicious home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required in prepare

1. Take 4,5 dl rolled oats
2. Take 6 Tbsp cocoa powder
3. Take 3/4 tsp vanilla powder
4. Use pinch salt
5. Use 0,4 c dark chocolate, chopped
6. Prepare 1,7 c pitted dates
7. Prepare 2 Tbsp coconut oil, melted
8. Prepare 5 Tbsp mylk
9. Prepare 4 dl Cashews, soaked for at least 3h
10. Use 2 Tbsp lemon juice
11. Take 3 Tbso coconut oil
12. Prepare 1 dl mylk
13. Prepare 1 tsp vanilla powder
14. Prepare 1,5 Tbsp maple syrup
15. Use 2 dl Cashews
16. Prepare 1 dl rolled oats
17. Prepare 1/2 tsp vanilla powder
18. Prepare 1/5 tsp salt
19. Prepare 15 dates
20. Prepare 2 Tbsp peanut butter
21. Use 1 Tbsp coconut oil, melted
22. Prepare 40 g dark chocolate, chopped

In a large mixing bowl, combine the butter, granulated and brown sugar and beat until creamy. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top. Unclasp the pan and freeze the cookie dough disk. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake.

Step by step to cook No-bake brownie, vanilla cheesecake, and chocolate chip cookie dough cake:

1. 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.
2. 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.
3. 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.
4. 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
5. Done and ready to serve!

Beat together cream cheese, sugar, vanilla and butter in large bowl on medium speed until smooth and creamy. Fold in whipped topping until blended. Add chocolate chip cookie dough chunks and fold in until incorporated. Spread on top of prepared crust. Beat in the milk and vanilla.

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