Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.
A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!
Cookie Dough Cheesecake Bars
Ingredients
- 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
- 2 tbsp grass-fed butter or coconut oil
- 4 tbsp pure maple syrup
- Dash Himalayan sea salt
- 2 cups raw cashews, soaked in water overnight
- 2-3 tbsp coconut oil
- 1 tsp vanilla
- 2 tbsp pure maple syrup
- Dash himalyan sea salt
- 1/3 cup Enjoy Life's mini chocolate chips
- Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
Cheesecake crust
Filling
Directions
- 1. Soak cashews overnight in a bowl of water
- 2. In the morning, rinse and discard water from bowl, set aside
- 3. In a food processor, add sunflower seeds and grind into flour
- 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
- 5. Blend until smooth
- 6. Line a 7x11 glass baking dish with parchment paper
- 7. Spoon crust mixture and flatten evenly
- 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
- 9. blend until creamy and smooth
- 10. Once blended, add in chocolate chips and spread mixture evenly over crust
- 11. Place in freezer for 4-6 hours
- 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
Recipe Notes
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
What is your favorite cheesecake flavor?
Cookie Dough Cheesecake Bars
Ingredients
Cheesecake crust
- 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
- 2 tbsp grass-fed butter or coconut oil
- 4 tbsp pure maple syrup
- Dash Himalayan sea salt
Filling
- 2 cups raw cashews, soaked in water overnight
- 2-3 tbsp coconut oil
- 1 tsp vanilla
- 2 tbsp pure maple syrup
- Dash himalyan sea salt
- 1/3 cup Enjoy Life's mini chocolate chips
- Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
Directions
- 1. Soak cashews overnight in a bowl of water
- 2. In the morning, rinse and discard water from bowl, set aside
- 3. In a food processor, add sunflower seeds and grind into flour
- 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
- 5. Blend until smooth
- 6. Line a 7x11 glass baking dish with parchment paper
- 7. Spoon crust mixture and flatten evenly
- 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
- 9. blend until creamy and smooth
- 10. Once blended, add in chocolate chips and spread mixture evenly over crust
- 11. Place in freezer for 4-6 hours
- 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
Recipe Notes
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
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46 comments on “Cookie Dough Cheesecake Bars”
These look SO amazing, I seriously could not believe the ingredients when I read them. You’re like a genius 🙂 I’m definitely pinning this for the next time I have a party or something to bring treats for!
Cannot wait to hear how you like them Kim!
Hi Lexi! Is the coconut oil in the recipe suppose to be melted before blended or left room temp? Can’t wait to try these!
Hi Ali! Melted! Enjoy 🙂
Oh wow, and healthy also?
Was searching for some healthy recipe ideas when I came across your site.
Gosh, you’ve taken all the work and even have “meal plans”.
Gotta link to this site, from my “Eating healthy without the all the fuss” article.
Good stuff here – thanks for the awesome work!
Bradly
So…this is happening…REAL soon.
These look sensational! A recipe worth trying and keeping! Thanks for sharing
WOW. I don’t even have to taste these to know I’d eat the entire pan in one day and love every second of it haha.
Hahaha 🙂
Oh my can’t wait to try this, I’ve been experimenting with lactose-free cheesecakes recipes the last one I tried was made with Tofu and tasted amazing. Looking forward to this delicious cookie dough option.
P.S Visiting from the Northeast Bloggers link up, stop by and say hello:http://www.lush-fab-glam.com/2014/04/everyday-is-lingerie-day.html
Not sure how I feel about moderation…especially with these!
Hahaha =X
these look UNBELIEVABLE…I need to get on your photography level!
These look good enough to fool my husband into thinking they’re made with unhealthy ingredients! Ha!
Can I substitute agave for the maple syrup?
Yes!
Oh Lexi….I definitely love you for these. I saw these on IG and just about died. Healified cheesecake?! Sign me up!
These look delicious! I any wait to try making them!
Totally drooling right now! I can’t wait to give these ago, I can’t make any promises though on the not eating all of them at once! 🙂
These look absolutely fabulous. I LOVE cheesecake, but rarely eat it, so to make it healthified is right up my alley.
xx,
Elizabeth
http://www.adrian-james.com
I pinned this! It’s just genius! We are huge cookie dough fans in my house. Can’t wait to try these!
Wow! I need a batch of these asap, they look heavenly!
WOW you may have just changed my life!
The bars are adorable and they look to die for! I love that the crust is made with sunflower seeds and coconut oil, brilliant! Two of my favorite healthy things in such a yummy dessert treat 🙂
OMG! These sound (and look) awesome.
This recipe blows my mind. Cookie dough and healthy? I think I <3 you!
These cookie dough bars look amazing! Chances are I would totally be eating the “cookie dough” from the bowl before it could even turn into bars. haha.
Pinning!
Perfect experiment for “old guy tries to bake”!! I will replace some of the maple syrup with sugar free vanilla syrup and maple extract to reduce the carbs. I have sugar free chocolate I’ve made to sub for further carb reduction…Type 2 diabetes ya know…brilliant recipe!!
I am a huge cookie dough love and these look awesome! I am also cooking for a woman who recently went vegan, I think she might appreciate these!
I have coconut allergy and looking For desserts that are healthy and no sugar is very challenging. this may it! What can I substitute for coco. oil? And how would I do 1/8th of a batch as Im pretty likely gonna eat it all! ahah
These cookie dough cheesecake bars are amazing! They are so easy to make and even better to eat! I made these for a group of friends and they were all gone with in a few minutes — even my friends who are picky eaters loved them! I can’t wait to make this recipe again (maybe I won’t share next time!)
I made these last week and they were a huge hit for my Fiance’s colleagues at work and mine as well!! They taste exactly like what the title suggests, but without the bitter taste of guilt at the end!! I loved them so much I’m making them again tomorrow!! Thank you for your amazing recipes!!
Hi Lexi. Quick question on this one. I have some cashew cream cheese in my fridge (ingredients are cashew, acv, water, and lemon juice). I would like to use it up and these sound awesome. How would you suggest I go about incorporating that into this recipe? Are their any of the filling ingredients I can just add it to see how it comes out? I don’t want to have it all go to waste……hate when that happens.
What is the minimum amount of time you can get away with soaking the cashews? I am hoping to make these tonight if I can get away with soaking the cashews for just a few hours.
I’d say 4-6 hours, 4 might be pushing it but it may still be okay!
Hi Lexi. Made these today. They were, well, not really the cheesecake euphoria I was hoping for. You called for two cups cashews soaked. Maybe that was the problem. Is it two cups raw cashews, then soaked or two cups soaked cashews (I had over three cups post soak from two cups dry).
It is still is a good healthy snack, especially for little kids. I’m curious to read other reviewers results.
I appreciate the work you’ve put into your site.
Hi Janine,
They won’t taste like a cream-cheese based dessert, of course. Moreso a similar texture. I’m sorry you were hoping for more cheese-cake like flavor. It is two cups soaked for the recipe.
Lexi
Could you use macadamia nuts (or some other nut) instead of cashews? Thanks!
I haven’t tried it with any other nut, so I can’t be sure. Cashews get super creamy, but another may work. Good luck!
These goodies were absolutely delicious and so decadent-tasting, it was hard to believe they were super-healthy too! You are truly a clean-eating kitchen genius!
Can you substitute something for the coconut oil?
Hey! What kind of flour are you using in this recipe? Almond? Coconut? Other?
Hey there Lexi,
First I would like to compliment you with your wonderfull blog! I really enjoy going trough your recipes and you write very enjoyable!
I am a foodie from the Netherlands and I made these amazing delicious bars today… Really… They are Ge-Wel-Dig as we dutch people say 🙂
I added a bit of fresh (home made) almond flour in to the crust and a bit of vanilla protein powder to the filling to make them a perfect post workout desert!
I really love ‘m!
Thank you so much for sharing and you have fans all over the world 😛
I assume you can sub honey for maple syrup?
Yes.
I’m allergic to cashews. Any substitues?