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!
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?
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.
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.
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!
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!
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!
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!
- 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
Line a 6x6 baking dish with parchment paper, leaving a bit of overhang. Set aside.
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.
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.
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.
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.
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.