Vegan Cookie Dough Cheesecake Bars

Vegan Cookie Dough Cheesecake Bars have a silky smooth cheesecake filling studded with chocolate chip cookie dough bites and a pecan based crust- they are a surprisingly healthier dessert!

Vegan Cookie Dough Cheesecake Bars stacked on a plate

No one is as excited about these Vegan Cookie Dough Cheesecake Bars as I am…but you should be, because they are kind of the best thing ever in life, the end. I mean, could you ever in your wildest dreams imagine that a dessert could exist that contains the words cookie dough and cheesecake in it without any dairy or refined sugar or even gluten? AND that it would also actually taste indulgent and decadent and AMAZING?

Vegan Cookie Dough Cheesecake Bars on a cutting board with knife

Well it’s true, my dears. Such a thing does exist, and it can all be yours with fairly minimal effort. Get ready for the guilt-free dessert of your dreams.

crust, filling and cookie dough balls for Vegan Cookie Dough Cheesecake Bars

Little bitty balls of vegan cookie dough- which would make an excellent sweet tooth snack of their own, BTW- are nestled into a silky cheesecake filling made of all-natural, raw ingredients like soaked cashews (aka my new obsession), maple syrup and coconut cream. The crust is just as healthy, too, with pecans, more maple syrup and a bit of coconut oil to help it come together.

partially cut Vegan Cookie Dough Cheesecake Bars on a cutting board

Just pulse together the crust in a food processor, press it into a baking dish, blend the cheesecake mixture until super smooth and pour it over the crust. Then take your cookie dough bites and press them into the ‘batter’, and pop the whole thing into the freezer to set. That’s it! In just a few hours you’ll have luscious, creamy vegan cheesecake bars!

close up of Vegan Cookie Dough Cheesecake Bars

Not gonna lie, these bars are rich and filling, and because of their high protein and healthy fat content from the coconut oil/milk and nuts, one square will almost certainly suffice to satisfy even the most major dessert craving. Kind of a bonus because you won’t be tempted to overeat, and I feel like you could even get away with eating these for breakfast. Store them in the freezer for up to a week for a quick sweet treat!

Vegan Cookie Dough Cheesecake Bars stacked on a plate

If you make these Vegan Cookie Dough Cheesecake Bars be sure to share a pic of them on Instagram with the hashtag #LePetitEats- I love seeing your kitchen creations!

chocolate chip cookie dough cheesecake bars stacked on a plate
5 from 5 votes
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Vegan Chocolate Chip Cookie Dough Bars

Vegan Cookie Dough Cheesecake Bars have a silky smooth cheesecake filling studded with chocolate chip cookie dough bites- they are a surprisingly healthier dessert!

Course Dessert, Snack
Prep Time 30 minutes
Total Time 30 minutes
Servings 9 -12
Author Denisse

Ingredients

  • For the cookie dough:
  • 1 1/2 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons gluten free flour or regular flour
  • 3 teaspoons mini chocolate chips if keeping this recipe vegan be sure to use dairy free chocolate chips
  • For the crust:
  • 1 1/2 cups pecans
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons coconut oil melted
  • Pinch of salt
  • For the cheesecake:
  • 1 1/2 cups cashews soaked for approximately 1 hour in hot water and drained
  • 1/4 cup lemon juice
  • 1/3 cup coconut oil
  • 1/2 cup plus 2 tablespoons full fat coconut milk use the thickened solids for best results
  • 1/4 cup maple syrup

Instructions

  1. Line a 6x6 baking dish with parchment paper, leaving a bit of overhang. Set aside.
  2. In a small bowl, mix together coconut oil, maple syrup, vanilla and flour until a dough forms. Mix in chocolate chips. Transfer to the refrigerator to chill while making the crust and cheesecake filling.
  3. Add pecans, maple syrup, coconut oil and salt to a food processor and pulse until a loose dough forms. Pat into the baking dish in an even layer.
  4. Add soaked cashews, lemon juice, coconut oil, coconut milk solids and maple syrup to a blender and blend until silky smooth (this may take up to a couple of minutes depending on the strength of your blender). Pour filling over crust.
  5. Remove cookie dough from refrigerator and roll into several tiny balls (about the size of a marble or smaller). Poke cookie dough balls into the cheesecake filling, distributing evenly. Loosely cover with plastic wrap and pop into the freezer for about 4-5 hours or until set.
  6. To serve, remove from baking sheet using the parchment paper for assistance and place onto a cutting board. Cut into 9 large squares or 12 smaller bars.

 

hand reaching for Vegan Cookie Dough Cheesecake Bars

 

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