Vegan Cookie Dough Cheesecake Bars

Vegan Cookie Dough Cheesecake Bars have a silky smooth cheesecake filling made from cashews, studded with chocolate chip cookie dough bites and a pecan-based baked crust. They are a surprisingly healthy 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 this vegan cheesecake bars 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 these No-Bake Vegan Cookie Dough Cheesecake Bars 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

Why you need some Vegan Cookie Dough Cheesecake bars in your life:

Little bitty balls of vegan cookie dough- which would make an excellent sweet tooth snack of their own, BTW- are nestled into a silky no-bake cheesecake filling made of all-natural, raw ingredients like soaked cashews (aka my new obsession), maple syrup and coconut cream.

The baked crust is just as healthy, too, with pecans, more maple syrup and a bit of coconut oil to help it come together. Believe me, these vegan cookie dough cheesecake bars are every bit as delicious as they look and you don’t even need an oven to make them!

partially cut Vegan Cookie Dough Cheesecake Bars on a cutting board

How to make these Vegan Cookie Dough Cheesecake Bars:

Making these Vegan Cookie Dough Cheesecake bars is actually easier than baking “regular” cheesecake. Maybe because there’s no baking involved whatsoever?

It all starts with the vegan cookie dough. 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.

For the crust, just pulse together the crust ingredients in a food processor, press it into a baking dish and chill while making the cashew cheesecake filling.

For the vegan cheesecake filling, blend soaked cashews, maple syrup lemon juice, coconut oil and coconut milk 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 without even touching the oven!

close up of Vegan Cookie Dough Cheesecake Bars

Not gonna lie, these vegan cheesecake 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!

Tips for making the best vegan cheesecake bars:

  • When making the crust make sure the ingredients are well combined and blitzed into small crumbs, with just enough liquid added to hold it together.
  • Roasting your pecans before making the crust makes for a more intense flavor.
  • Similar recipes will tell you to store your vegan cheesecake in the freezer or leave it in to set overnight. Note that the longer left in the freezer, the longer it will take to defrost, and it may end up being sloppy on the edges but frozen inside. This one should be fine stored in the fridge!

Vegan Cookie Dough Cheesecake Bars stacked on a plate

FAQ:

How do you soak cashews for making vegan cheesecake bars?

You need to soak the cashews in cold water for about 4-6 hours to soften them up. If you are in a hurry you can reduce the soaking time by using hot water. Place your cashew nuts in a bowl, pour boiling water over them and let them sit for at least 15 minutes or up to 1 hour.

You can also soak cashew nuts overnight, just be sure to place them in the fridge. Over soaking them might lead to a slightly bitter taste.

How long can these Vegan Cookie Dough Cheesecake Bars sit out before they get too soft?

The coconut oil added to the cheesecake filling keeps these from “melting” at room temperature. However, I would not leave these cheesecake bars at room temperature for longer than an hour, even less if it’s really warm where you live. It’s highly recommended to store these in the fridge.

hand reaching for Vegan Cookie Dough Cheesecake Bars

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!

Course Dessert, Snack
Cuisine American
Keyword bars, cashew, cheesecake, cookie dough, dessert, easy, no bake, pecans, vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 9 -12
Author Denisse

Ingredients

For the vegan 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 filling:

  • 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.

For the vegan cookie dough:

  1. 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.

For the crust:

  1. 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 and chill while making the filling.

For the cheesecake filling:

  1. 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.
  2. 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.
  3. 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.

 

 

 

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