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Creamy cheesecake layer stuffed with chocolate chips, these Vegan Cookie Dough Cheesecake Bars bring the traditional cookie dough to the next level!
Vegan Cookie Dough Cheesecake Bars
If you’ve followed me a while, you might notice that I’m in the mood for (obsessed with) cookie dough recently. I’m not sure why, but it just a thing that I’m craving almost every day now. (hence the Chickpea Cookie Dough and White Bean Cookie Dough recipes)
And you know that I like to try new things with the same idea, so here are the Vegan Cookie Dough Cheesecake Bars!
Key Ingredients for Vegan Cookie Dough Cheesecake Bars
Since these cookie dough cheesecake bars are vegan, there’s no egg, no dairy, no animal products involved.
If you’re new to vegan cheesecake, you might wonder what’s inside then? (Or you may already have jumped to the recipe box. I know.) And if you’ve seen a lot of vegan cheesecake recipes, I will say there’s still a special ingredient to surprise you, even just a little.
Here I list some major ingredients for these vegan cookie dough cheesecake bars.
- Raw Cashews: the main component of our cheesecake layer. You need raw ones and soak them for 3-6 hours. They will become very soft and perfect to blend!
- Almond Butter: add a slightly nutty flavor to our cheesecake layer. You can also use cashew butter. (For homemade nut butter, you could read How to Make Nut Butter)
- Coconut milk: let these cheesecake bars become even creamier.
- Tofu: the secret ingredient I mentioned above. Don’t worry. You won’t taste it at all!
- Chocolate Chips: they are kind of a must for me in cookie dough. Without them, these just … cheesecake bars, I guess. I use these vegan ones.
- Vanilla Extract: cookie dough needs it, so do these cookie dough cheesecake bars.
The ingredient list is not super short but not very long either. You just need 11 ingredients to make these vegan cookie dough cheesecake bars. And if you make your own almond butter as I do, then it will be just 10 ingredients.
How to make Vegan Cookie Dough Cheesecake Bars
Even though they look kind of fancy, it’s actually really simple to make these cookie dough cheesecake bars as long as you have a blender and food processor.
- To make the base: Use a food processor to chop the dates first then add other ingredients to blitz all up.
- Press the mixture down into a loaf pan and pop it into the freezer.
- To make the filling: Blend all ingredients except for the chocolate chips in a blender until smooth.
- Stir in the chocolate chips and pour the mixture onto the base. Freeze for 1 hour.
- To make the chocolate topping: Mix all ingredients in a bowl and pour it onto the cheesecake layer. Return to the freezer for another few hours.
- Slice into bars and EAT!
I like to let these cookie dough cheesecake bars deforst a little so they texture is smooth and creamy like ice cream. And the chocolate chips will be more friendly to your teeth as well.
They are sweet but not very sweet, which is how I love them to be. But if you like them to be sweeter, go ahead to add another tablespoon of maple syrup into the cheesecake filling to suit your own taste!
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
More Vegan Desserts:
- No-Bake Hazelnut Chocolate Brownies (7 ingredients)
- Vegan Easy Snicker Bars (10 ingredients)
- Vegan Peanut Butter Ice Cream (5 ingredients)
Vegan Cookie Dough Cheesecake Bars
Ingredients
Base
- 43 g pitted dates, (1/4 cup)
- 50 g almonds, (1/4 cup + 2 Tbsp)
- 34 g rolled oats, (3 Tbsp)
Cookie Dough Cheesecake Layer
- 60 g raw cashews, soaked for 3-6 hours then drained (1/2 cup)
- 2 Tbsp almond butter, *see note to make your own
- 2 Tbsp maple syrup
- 2 Tbsp full-fat coconut milk
- 50 g silken tofu, drained (1.76 oz)
- 1/4 tsp vanilla extract
- 3 Tbsp dark chocolate chips
Chocolate Topping
- 4 Tbsp full-fat coconut milk
- 2 Tbsp cacao powder
- 1/4 tsp vanilla extract
Instructions
- Line a 6″ loaf pan with parchment paper.
To make the base
- Add the pitted dates to a food processor to chop finely. Then add the rest ingredients to blitz all up. The mixture should stick together when pressed between your fingers. If the mixture is to dry, add a dash of water to help binding.
- Press the mixture down into a loaf pan and pop it into the freezer.
To make the filling
- Add all ingredients except for the chocolate chips to a blender and blend until smooth.
- Stir in the chocolate chips. Take out the pan from the freezer and pour the mixture onto the base. Return to the freezer for 1 hour.
To make the chocolate topping
- Mix all ingredients in a bowl until all combine. Take out the pan from the freezer and pour the chocolate topping mixture onto the cheesecake layer.
- Return to the freezer for another 2-3 hour until set.
- Slice into bars and put them INTO YOUR MOUTH!
Notes
- *Almond Butter: I usually make my own almond butter. Read this post to learn how to make your own.
- Storage: Store in the freezer for 2-3 weeks. Let it defrost a little before biting in.
- Adapted from Pies and Tacos
