If you have a sweet tooth that craves both creamy cheesecake and the nostalgic delight of cookie dough, then this Cookie Dough Cheesecake Bars Recipe is about to become your new obsession. Imagine layers of luscious vegan cheesecake swirled with soft, chocolate-studded cookie dough, all woven together in a convenient bar form that makes sharing (or not sharing) a breeze. The combination of rolled oats, cashew butter, creamy vegan cheese, and bursts of chocolate chips creates a dessert that’s rich, indulgent, yet surprisingly fresh and light. This recipe balances texture and flavor in the most irresistible way, perfect for impressing friends or treating yourself to a decadent moment any day.
Ingredients You’ll Need
These ingredients are simple and wholesome, yet each one plays a crucial role in building the texture, flavor, and unforgettable character of your bars. From the nutty creaminess of cashew butter to the natural sweetness of pure maple syrup, this list comes together effortlessly for maximum taste impact.
- 250 g rolled oats: The base of the crust that adds wholesome texture and heartiness.
- 200 g cashew butter: Provides rich nuttiness and binds the cookie dough beautifully.
- 150 ml pure maple syrup: Natural sweetness that enhances every layer without overpowering.
- 30 ml non-dairy milk: Helps achieve the perfect dough consistency, adding creaminess without dairy.
- 1 teaspoon sea salt: Elevates the flavors and balances the sweetness perfectly.
- 1 tablespoon vanilla bean paste: Infuses warmth and aromatic depth.
- 100 g vegan chocolate chips: Small pockets of delight that add richness and texture.
- 200 g cashews (soaked): Blended smooth, these make the cheesecake luxuriously creamy.
- 300 g vegan cream cheese: The star of the cheesecake layer, delivering that iconic tangy creaminess.
- 150 g vegan Greek-style yogurt or Skyr: Adds a tangy bite and helps keep the filling light.
- 80 g pure maple syrup: Sweetens the cheesecake without any artificial sugar.
- 50 g coconut oil (solid): Adds richness and helps the cheesecake set perfectly.
- 1 tablespoon vanilla bean paste: Reappears here to boost flavor in the creamy layer.
- 2 tablespoons lemon juice: Adds a subtle bright acidity to balance the sweetness.
- 50 g vegan chocolate chips: For scattering inside the cheesecake, adding indulgent surprises.
How to Make Cookie Dough Cheesecake Bars Recipe
Step 1: Prepare Your Pan
Start by lining a 9-inch rectangular pan with parchment paper along the bottom and sides. This step is a total game changer because it makes removing the bars later a breeze without compromising their shape. If you prefer, you can also use a round 7 or 8-inch pan for a different presentation.
Step 2: Make the Oat Flour
Pop the rolled oats into a food processor and pulse them until they resemble a fine flour. This oat flour forms the wholesome foundation of your cookie dough, adding subtle texture and a mild nutty flavor that pairs perfectly with the other ingredients.
Step 3: Create the Cookie Dough
Add the cashew butter, maple syrup, non-dairy milk, sea salt, and vanilla bean paste to the oat flour in the food processor and blend until everything comes together into a pliable dough. You might need to add a touch more non-dairy milk if the mixture feels too dry. Transfer this dough to a mixing bowl and gently fold in the vegan chocolate chips to evenly distribute those irresistible chocolate morsels.
Step 4: Portion Out Cookie Dough Balls and Press Base
Reserve about a quarter of the cookie dough by rolling it into small balls — these will add a fun textural contrast later. Cover and refrigerate them until needed. Then, press the remaining cookie dough evenly into the bottom of your prepared pan. Use your fingers or the back of a spoon to smooth it down, creating a sturdy yet tender crust. Pop it into the fridge to set while you prepare the cheesecake filling.
Step 5: Blend the Cheesecake Filling
Place the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, coconut oil, vanilla bean paste, and lemon juice into a high-speed blender. Blitz until the mixture is totally smooth and luscious with zero lumps. Pour this creamy filling over the cookie dough crust in the pan. Scatter the remaining vegan chocolate chips on top, then gently swirl some of the chips through the filling with a spoon or skewer. Finally, tuck in the reserved cookie dough balls across the surface for delightful pops of cookie dough within the creamy layer.
Step 6: Chill Until Set
Refrigerate the entire pan for at least 5 to 6 hours, or overnight if you can wait that long. This patience rewards you with bars that are firm enough to cut cleanly but still soft, creamy, and melt-in-your-mouth. When ready, use a hot wet sharp knife to slice your creation into neat bars and prepare to wow whoever is lucky enough to get a piece.
How to Serve Cookie Dough Cheesecake Bars Recipe
Garnishes
These bars shine as they are, but if you want to add some extra flair, consider topping each slice with a sprinkle of crushed vegan cookies or a drizzle of melted vegan chocolate. Fresh berries also work wonders to cut through the richness and add a burst of natural juiciness.
Side Dishes
Serve these bars alongside a cup of rich, dark coffee or a cozy mug of vanilla almond milk for a perfect afternoon treat. They also pair well with a fresh fruit salad, where the tartness of the fruit offers a lively counterpoint to the sweet, creamy bars.
Creative Ways to Present
For parties or gifts, wrap individual bars in parchment paper tied with twine for a rustic, charming look. Alternatively, layer smaller cubes of the Cookie Dough Cheesecake Bars Recipe in clear jars with whipped coconut cream and chocolate shavings for an elegant dessert parfait that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Once made, store your Cookie Dough Cheesecake Bars in an airtight container in the refrigerator. They will keep their flavor and creamy texture for up to five days, making it easy to enjoy them throughout the week without any loss of quality.
Freezing
If you want to savor these bars later, they freeze beautifully. Place them in a freezer-safe container with parchment layers to prevent sticking and store for up to two months. This way, you can pull out a sweet treat whenever the craving hits.
Reheating
When you’re ready to enjoy frozen bars, simply defrost them overnight in the fridge. No need for reheating—these bars taste best chilled, maintaining their luscious texture and fresh flavors just like the day they were made.
FAQs
Can I use other nut butters instead of cashew butter?
Absolutely! Almond or sunflower seed butter can work well, but keep in mind they might alter the flavor and texture slightly. Cashew butter offers a nice neutral creaminess that pairs well with the other ingredients, but feel free to experiment to suit your taste.
Is it possible to make these bars gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free rolled oats. Always check your oats packaging to ensure they haven’t been cross-contaminated if gluten is a concern.
Do I have to soak the cashews for the cheesecake filling?
Soaking the cashews softens them, ensuring your cheesecake filling is ultra-smooth and creamy. If you’re short on time, soaking them in hot water for an hour can speed up the process, but overnight soaking is ideal.
Can I replace the maple syrup with another sweetener?
Maple syrup adds a lovely natural sweetness and depth, but you can substitute with agave nectar or a simple syrup made from coconut sugar. Just be mindful of the flavor differences each sweetener brings.
How firm do the bars get after refrigeration?
After chilling, these bars hold their shape well but remain soft and creamy inside. They’re easy to cut and won’t crumble apart, making them perfect for handling as a convenient, no-fuss dessert.
Final Thoughts
There’s something truly magical about combining the comforting nostalgia of cookie dough with the smooth sophistication of cheesecake, and this Cookie Dough Cheesecake Bars Recipe brings that magic to life so effortlessly. Whether you’re making it for a special occasion or an everyday indulgence, these bars are sure to become a favorite in your recipe box. Dive in and create this delight—you won’t regret having a stash of these creamy, dreamy bars ready to satisfy your sweet cravings any time.
Print
Cookie Dough Cheesecake Bars Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 35 minutes (including chilling time)
- Yield: 15 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
Description
Delicious and creamy Cookie Dough Cheesecake Bars made with a wholesome oat and cashew cookie dough base, layered with a smooth vegan cream cheese cheesecake filling. These no-bake bars feature vegan chocolate chips and are perfect as a rich, plant-based dessert that’s easy to prepare and set in the fridge.
Ingredients
Cookie Dough Base
- 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
Filling
- 200 g cashews (soaked)
- 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. You can also use a 7” or 8” round pan to prepare for layering.
- Make oat flour: Add the rolled oats to a food processor and pulse them until they reach a fine flour-like consistency, which will serve as the dry base for the cookie dough.
- Make the cookie dough: Combine the oat flour, cashew butter, maple syrup, non-dairy milk, sea salt, and vanilla bean paste in the food processor. Blend until the mixture comes together as a dough. If needed, add more non-dairy milk to achieve the right consistency. Transfer the dough to a large bowl and fold in 100 g vegan chocolate chips.
- Separate and chill cookie dough balls: Take one quarter of the cookie dough, roll it into small balls, cover, and refrigerate. Press the remaining dough evenly into the prepared pan base and smooth down. Place in the refrigerator while preparing the filling.
- Make the cheesecake filling: Add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, coconut oil, vanilla bean paste, and lemon juice to a high-speed blender. Blend until completely smooth and creamy, free of lumps. Pour this filling over the cookie dough base in the pan.
- Add chocolate chips and garnish: Sprinkle the remaining 50 g chocolate chips over the cheesecake filling. Swirl them gently through with a spoon or skewer. Add the reserved cookie dough balls atop the filling for texture and decoration.
- Chill and set: Refrigerate the bars for at least 5 to 6 hours, or ideally overnight, to allow the cheesecake to set firmly.
- Serving and storage: When ready to serve, use a hot wet sharp knife to slice the bars cleanly. Store leftovers in a covered container in the fridge for up to 5 days or freeze in a freezer-safe container for up to 2 months. Thaw frozen bars overnight in the fridge before serving.
Notes
- Soak cashews overnight or for a minimum of 4 hours to ensure a creamy filling texture.
- If the non-dairy milk isn’t enough when making cookie dough, add it gradually to avoid overly wet dough.
- Use a hot, wet knife each time you slice to get neat edges without cracking.
- These bars are vegan and gluten-free, making them suitable for those dietary preferences.
- For best texture and flavor, refrigerate overnight before serving.
