Vegan Cookie Dough Cheesecake Bars (with a secret ingredient!)

餅乾麵團起司蛋糕方塊 Vegan Cookie Dough Cheesecake Bars

This post is also available in: 繁體中文

Creamy cheesecake layer stuffed with chocolate chips, these Vegan Cookie Dough Cheesecake Bars bring the traditional cookie dough to the next level!

餅乾麵團起司蛋糕方塊 Vegan Cookie Dough Cheesecake Bars

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.

餅乾麵團起司蛋糕方塊 Vegan Cookie Dough Cheesecake Bars

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.

  1. To make the base: Use a food processor to chop the dates first then add other ingredients to blitz all up.
  2. Press the mixture down into a loaf pan and pop it into the freezer.
  3. To make the filling: Blend all ingredients except for the chocolate chips in a blender until smooth.
  4. Stir in the chocolate chips and pour the mixture onto the base. Freeze for 1 hour.
  5. 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.
  6. Slice into bars and EAT!
餅乾麵團起司蛋糕方塊 Vegan Cookie Dough Cheesecake Bars

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.

餅乾麵團起司蛋糕方塊 Vegan Cookie Dough Cheesecake Bars

They are sweet but not very sweet, which is how I love it 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!


If you’re interested in more vegan desserts, you could check out:


Finally, 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 went. ❤

Vegan Cookie Dough Cheesecake Bars 全植物餅乾麵團起司蛋糕方塊

Barrel Leaf
Creamy cheesecake layer stuffed with chocolate chips, these Vegan Cookie Dough Cheesecake Bars bring the traditional cookie dough to the next level!
Prep Time20 mins
Freezing3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American, vegan
Keyword: 10 ingredients or less, cheesecake, dairy-free, gluten-free, no-bake, sweets
Servings: 4 people
Author: Barrel Leaf

Ingredients

Base 底層

  • 43 g (¼ cup) pitted dates 去籽椰棗乾
  • 50 g (¼ cup + 2 Tbsp) almonds 杏仁
  • 34 g (3 Tbsp) rolled oats 傳統燕麥片

Cookie Dough Cheesecake Layer 起司蛋糕層

  • 60 g (½ cup) cashews 腰果, soaked for 3-6 hours then drained 浸泡 3-6 小時後再瀝掉水
  • 2 Tbsp almond butter 杏仁醬
  • 2 Tbsp maple syrup 楓糖漿
  • 2 Tbsp full-fat coconut milk 全脂椰奶
  • 50 g (1.76 oz) silken tofu 嫩豆腐, drained 瀝乾
  • 1/4 tsp vanilla extract 香草精
  • 3 Tbsp dark chocolate chips 黑巧克力豆

Chocolate Topping 巧克力表層

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!

中文版

  • 將一個 6 吋長條麵包模模內鋪烘焙紙

製作底層

  • 食物處理機將去籽椰棗切碎,之後再放入其它食材一起攪打
  • 將底層混合物填壓入模具中,放入冷凍

製作起司蛋糕層

  • 將除了巧克力豆外的食材用食物調理機攪打混合均勻至滑順
  • 拌入巧克力豆,倒於底層上頭,冷凍 1 小時

製作巧克力表層

  • 混合所有食材至均勻,倒於起司蛋糕層上
  • 放回冷凍庫再冰 2-3 小時至凝固
  • 切塊,放入你的嘴巴裡吧!

Notes

  • Storage: Store in the freezer for 2-3 weeks. Let it defrost a little before biting in.
  • Adapted from Pies and Tacos

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