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The Best Vegan Cheesecake Recipe: How to Make Cheesecake with Green Pea Cookies

by Larissa Russell March 01, 2017

Fiona, Cookie Chief and cofounder of Green Pea Cookie, has a birthday on February Last. Really, that means the leap year, but this year we celebrated on February 28. Since she is a grandmaster baker and the one who develops the recipes for the best cookies in the world (green pea cookies), we thought it would be fun to bake something for her for a change!

Taylor the Cookie Mister and I, Rissy the Cookie Miss, created a Green Pea Cookie Cheesecake! We thought we'd share it with you here because it is the best cheesecake recipe in the world and a decadent and unusual birthday cake idea.

The version we made is not vegan, but it is possible to make the best vegan cheesecake by substituting all dairy products for vegan alternatives, as shown below. All our green pea cookies are vegan.

Green Pea Cookie Cheesecake Recipe



  • 2 cups of crushed green pea cookies (1-2 boxes of original green pea cookies will do depending on how thick you would like the crust)
  • 1/3 cup butter or coconut oil melted (liquid form)
  • 1 bag of Guittard semi sweet chips (not needed if you purchased chocolate dipped green pea cookies for your crust!)


  • 3 packages (8 oz each) of cream cheese or vegan alternative**, softened. **Go Veggie has a vegan substitute for cream cheese that we like. There are also recipes for homemade tofu cream cheese, or Tofutti if you would like it premade. Note that you will need 24 oz total.
  • 1 cup sugar
  • 3 eggs or vegan substitute. We like Bob's Red Mill for baking ingredients! If you are opting for the vegan egg substitute, mix 1 Tablespoon Bob's Red Mill Egg Replacer with 3 Tablespoons of water for each egg.
  • 1 cup (8 oz) sour cream or cashew sour cream. Vegan substitute for sour cream that you buy at the store will work.
  • 1 teaspoon of vanilla extrac
  • 20-30 broken green pea cookies, any flavor (< 1 box)



  1. In a small bowl, crush your green pea cookies to a powder! It helps to eat one or two while you're baking, to get you in a happy mood. Stir in melted butter or coconut oil.


2. Press onto the bottom and 1 inch up the sides of a 9 inch springform pan as shown above. (We used a glass brownie pan bc it's all I had! Worked great, might need to bake a little longer.)

3. Sprinkle chocolate chips evenly onto crust, set aside.

4. In a mixing bowl, beat cream cheese or vegan substitute and sugar until smooth. If you are using a vegan substitute, make sure to smooth out any clumps at this stage. If you don't have a mixer, make sure you have a big armed baker :) 


5. Add eggs or Bob's Red Mill egg substitutes; beat on low until just combined.

6. Add sour cream or cashew sour cream and vanilla, beat just until blended.

7. Pour over crust.

7. In another mixing bowl, break 20-30 green pea cookies into pieces without crushing them entirely.

8. Drop cookies over filling, gently pushing them below the surface so that they are completely covered.

9. Bake at 350 degrees for 45-55 minutes or until center is almost set.

10. Cool on a wire rack for 10 minutes. Run a knife around the edge so that it can release; cool for another hour.

11. Refrigerate overnight

12. Enjoy!!! Sprinkle with chocolate chips or more green pea cookies!



Larissa Russell
Larissa Russell


1 Response

Jenny M  Russell
Jenny M Russell

March 01, 2017

Yummie . Just seeing your visuals for the recipe has started a yum morning!

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