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If you have a sweet tooth and are craving something rich, creamy, and utterly satisfying, you absolutely have to try this Vegan Cookie Dough Cheesecake Bars Recipe. It brings together the best of both worlds: luscious, velvety vegan cheesecake paired with irresistible, soft cookie dough embedded with vegan chocolate chips. These bars are not only a dream come true for anyone who loves dessert, but they are also free from any dairy or animal products, making them a perfect treat for vegans and anyone looking for a wholesome indulgence. Once you take a bite, you’ll wonder how dessert this delightful and decadent can be without conventional ingredients.
Ingredients You’ll Need
These ingredients may surprise you with their simplicity, but each one plays a crucial role in building the texture, flavor, and lusciousness of this dreamy dessert. From creamy cashew butter to pure maple syrup’s natural sweetness, every component helps create a harmonious balance that makes the bars so unforgettable.
- Rolled oats (250 g): Ground into oat flour, they create the perfect base with subtle nuttiness and great texture.
- Cashew butter (200 g): Provides richness and a creamy binding element for the cookie dough layer.
- Pure maple syrup (150 ml + 80 g): Adds natural sweetness with a lovely depth and helps keep everything stickily cohesive.
- Non-dairy milk (30 ml): Used to loosen up the dough just enough to get the perfect consistency.
- Sea salt (1 teaspoon): Balances out the sweetness and highlights all the flavors.
- Vanilla bean paste (1 tablespoon + 1 tablespoon): Infuses delicate, aromatic sweetness for that classic dessert taste.
- Vegan chocolate chips (100 g + 50 g): Melt-proof pockets of chocolate that add bursts of texture and flavor.
- Cashews, soaked (200 g): Soaking softens them for blending, making the cheesecake filling ultra-smooth and creamy.
- Vegan cream cheese (300 g): Creates that traditional cheesecake tang, but dairy-free and silky smooth.
- Vegan Greek-style yogurt or Skyr (150 g): Adds body and a hint of tang for an authentic cheesecake bite.
- Coconut oil, solid (50 g): Enhances richness and helps the filling set beautifully in the fridge.
- Lemon juice (2 tablespoons): Brightens the filling with a fresh, zesty note to balance the creaminess.
How to Make Vegan Cookie Dough Cheesecake Bars Recipe
Step 1: Prepare Your Pan
Begin by lining a 9-inch rectangular pan with parchment paper, making sure to cover the base and sides. If you don’t have one, a 7 or 8-inch round pan also works perfectly. This setup makes sure your bars can be removed easily once they’re set and ready to be devoured.
Step 2: Make the Oat Flour
Add the rolled oats to a food processor and pulse until they become a fine flour. This oat flour forms the base of the cookie dough, bringing a subtle, hearty flavor and a soft texture that complements the creamy layers.
Step 3: Create the Cookie Dough
To the oat flour, add cashew butter, maple syrup, non-dairy milk, sea salt, and vanilla bean paste. Blend everything again until you get a sticky dough that holds together well. If the dough feels a little dry, add a splash more non-dairy milk to bring it to the perfect consistency. Transfer this dough to a large bowl, then gently fold in 100 grams of vegan chocolate chips for that unmistakable cookie dough charm.
Step 4: Chill and Prepare Dough Balls
Set aside about one-quarter of the cookie dough and roll it into small bite-sized balls. Cover and pop these in the fridge to chill for later. Press the remaining dough evenly into your lined pan, smoothing it with your fingers or the back of a spoon to form a solid base. Place this in the fridge to firm up as you prepare the cheesecake filling.
Step 5: Blend the Cheesecake Filling
In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, coconut oil, vanilla bean paste, and lemon juice. Blend until the mixture is completely smooth and creamy, with no lumps in sight—this step is essential for that perfect cheesecake texture.
Step 6: Assemble and Chill
Pour the cheesecake filling over the firm cookie dough base in the pan. Scatter the remaining 50 grams of vegan chocolate chips on top, then swirl them lightly through the filling using a spoon or skewer for a delightful marbled effect. Next, gently nestle in the reserved cookie dough balls to create little pockets of joy throughout. Refrigerate for at least 5 to 6 hours, or better yet, overnight. This resting time allows everything to set into luscious bars ready to impress.
How to Serve Vegan Cookie Dough Cheesecake Bars Recipe
Garnishes
These bars are breathtaking even without adornments, but for a little extra flair, consider a light dusting of cacao powder or a drizzle of melted vegan chocolate. Fresh berries or a sprig of mint also bring freshness and color, perfect for vibrant plating.
Side Dishes
Serve your Vegan Cookie Dough Cheesecake Bars alongside a creamy coconut whipped topping or a handful of toasted nuts for crunch. A cup of black coffee or herbal tea makes an ideal beverage partner for these rich, sweet bites.
Creative Ways to Present
Cut these bars into fun shapes using cookie cutters or arrange them on a dessert platter interspersed with fresh fruit and edible flowers for special occasions. You can also layer them in mini glass jars with a dollop of vegan whipped cream for a stylish, portable treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Cookie Dough Cheesecake Bars Recipe servings in an airtight container in the fridge. They’ll stay fresh and maintain their texture for up to five days, making them a perfect ready-to-eat snack anytime you crave a little indulgence.
Freezing
These bars freeze beautifully. Place them in a freezer-safe container and freeze for up to two months. When you’re ready to enjoy, simply transfer them to the fridge overnight to defrost gently and retain their creamy texture without becoming soggy.
Reheating
Since these bars are best enjoyed chilled, reheating is usually not recommended. However, if you prefer them slightly softened, leave them at room temperature for 10-15 minutes before indulging.
FAQs
Can I use almond butter instead of cashew butter?
Yes, almond butter works well as a substitute, although the flavor will be slightly different. Cashew butter provides a creamy, mild base, but almond butter brings a nuttier punch that’s also delicious.
Do I have to soak the cashews for the cheesecake filling?
Soaking cashews is key to achieving a smooth, creamy filling. It softens them enough to blend well without graininess, which is essential for that authentic cheesecake texture.
Is it possible to make this recipe nut-free?
The recipe relies heavily on nuts for creaminess and structure, so making it nut-free is tricky. You might experiment with sunflower seed butter and sunflower seeds, but results will vary and may need adjustments.
Can I use frozen dough balls straight from the freezer?
Yes, you can add frozen cookie dough balls directly into the batter before chilling, but letting them thaw slightly first will make swirling and serving easier.
How long should I chill the bars before serving?
A minimum of 5 to 6 hours is necessary to allow the bars to fully set, but chilling overnight is ideal for the best texture and flavor fusion.
Final Thoughts
These Vegan Cookie Dough Cheesecake Bars Recipe hold a special place in my heart for good reason—they’re a luscious, wholesome treat that bring joy with every bite. They prove that vegan desserts can be just as rich, indulgent, and satisfying as any traditional dessert. I can’t wait for you to try making these bars yourself and enjoy sharing them with friends and family. Trust me, once you taste these, they’ll become one of your all-time favorite recipes too.
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Vegan Cookie Dough Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These Cookie Dough Cheesecake Bars combine a rich, no-bake vegan cheesecake filling with a delightful cashew butter oat cookie dough crust. Featuring creamy vegan cream cheese and Greek-style yogurt with chocolate chips swirled throughout, this dessert is perfect for plant-based diets and offers a luscious, indulgent treat without baking. The bars require chilling time to set, resulting in a smooth, creamy texture with chunks of cookie dough and chocolate for extra bite.
Ingredients
Base – Cookie Dough:
- 250 g rolled oats
- 200 g cashew butter
- 150 ml pure maple syrup
- 30 ml non-dairy milk (more as needed)
- 1 teaspoon sea salt
- 1 tablespoon vanilla bean paste
- 100 g vegan chocolate chips
Cheesecake Filling:
- 200 g cashews (soaked, see notes)
- 300 g vegan cream cheese
- 150 g vegan Greek-style yogurt or Skyr
- 80 g pure maple syrup
- 50 g coconut oil (solid)
- 1 tablespoon vanilla bean paste
- 2 tablespoons lemon juice
- 50 g vegan chocolate chips
Instructions
- Prepare: Line the base and sides of a 9” rectangular pan with parchment paper. Alternatively, you can use a 7” or 8” round pan to shape the bars.
- Make oat flour: Add the rolled oats to a food processor and pulse until they reach a fine flour-like consistency.
- Make the cookie dough: Combine the cashew butter, maple syrup, non-dairy milk, sea salt, and vanilla bean paste with the oat flour in the food processor. Blend until the mixture comes together forming a soft dough. Add more non-dairy milk if the dough is too dry. Transfer the cookie dough to a large mixing bowl and fold in the 100 g of vegan chocolate chips gently.
- Portion cookie dough: Separate one-quarter of the cookie dough and roll into small balls. Cover and refrigerate these for later use. Press the remaining cookie dough evenly into the base of the prepared pan, smoothing the surface with your fingers or a spoon. Refrigerate while preparing the filling.
- Make the cheesecake filling: Add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt or Skyr, maple syrup, solid coconut oil, vanilla bean paste, and lemon juice into a high-speed blender. Blend thoroughly until very smooth and creamy with no lumps. Pour the cheesecake filling over the cookie dough base in the pan. Scatter the remaining 50 g of vegan chocolate chips over the filling. Using a spoon or skewer, swirl the chocolate chips gently through the filling. Press the reserved cookie dough balls into the filling.
- Chill and set: Refrigerate the assembled cheesecake bars for at least 5 to 6 hours or ideally overnight so the filling can set properly.
- Serve and store: Once set, use a hot wet sharp knife to cut the bars into 15 servings. Store them in a covered container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 2 months, thawing overnight in the fridge before serving.
Notes
- Soak the cashews in water for at least 4 hours or overnight, then drain well before blending to achieve a creamy texture.
- You can use any non-dairy milk such as almond, oat, or soy milk according to preference.
- Vanilla bean paste gives a richer vanilla flavor compared to extract and adds visual flecks in the dough and filling.
- For best results, chill the cheesecake bars thoroughly to allow them to firm up, making cutting easier and maintaining structure.
- Use a hot wet knife when slicing to get clean cuts without cracking the bars.
