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Vegan Cookie Dough Cheesecake Bars

5 from 2 reviews

Simple, yet impressive, these No-Bake Cookie Dough Cheesecake Bars are so delicious! Made completely dairy-free, vegan and Paleo-friendly, they are such a fun treat to make and eat! They start with a true cookie dough flavored almond flour crust, then a creamy cashew cheesecake layer and finally a good drizzle of melted chocolate to finish it off. These raw treats are freezer-friendly as well, so make some for now and put away the rest for later!

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Ingredients

For Cookie Dough Crust: 

  • 2 cups almond flour
  • ¼ cup pure maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¾ cup mini chocolate chips
  • Pinch Salt

For No-Bake Cheesecake:

  • 2 cups raw unsalted cashews, soaked in water overnight (see note)
  • ½ cup warm water
  • ⅓ cup coconut cream
  • 3 tablespoons coconut oil, divided (see note)
  • 2 teaspoons vanilla
  • 2 tablespoons pure maple syrup
  • 2 teaspoons lemon juice
  • Pinch fine sea salt
  • ½ cup chocolate chips

Instructions

  1. Prepare an 8×8 baking dish with a parchment paper sling.
  2. Add almond flour, maple syrup, coconut oil, vanilla extra, chocolate chips and salt to a medium bowl and mix together. Transfer mixture to the baking dish and pat down into an even thickness. Transfer dish to the freezer to sit while the filling is made.
  3. Drain and rinse soaked cashews. Add to the cashews to the basin of a high speed blender, along with the warm water, coconut cream, 2 tablespoons coconut oil, vanilla, maple syrup, lemon juice and salt. Blend until completely smooth, about 3-5 minutes, scraping down the sides as needed.
  4. Pour the filling on top of the crust and smooth it down. Transfer to the refrigerator for 4 hours, or the freezer for 2, to set.
  5. When ready to serve, melt chocolate chips and remaining coconut oil over a double-boiler (or using your preferred method). Drizzle over the cheesecakes, and serve immediately.

Notes

  1. If you don’t have time to soak cashews overnight, you can quickly “soak” them. To do so: Place cashews in a small pot and add enough water to cover by 2″. Bring cashews to a boil, and let cook for 5 minutes, making sure the water does not evaporate. Drain, rinse and let cool for a few minutes before use.
  2. This cheesecake gets soft when left at room temperature for too long. It is meant to be served chilled.
  3. It can be stored covered, in either the refrigerator (for up to 3 days) or the freezer for up to 1 month. To serve the cheesecake from the freezer, let it sit at room temperature for about 10-15 minutes until soft enough to cut.
  4. Recipe originally published in 2014, but updated with a new recipe and photos in 2020.

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Author: Lexi

Ingredients

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