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
Scale
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.
