These cheesecake cookie dough bars are a dream come true! The top layer is smooth and creamy cheesecake and the bottom layer is edible chocolate chip cookie dough! No bake, vegan, gluten-free and a total crowd pleaser!

Stack of vegan cheesecake cookie dough bars on top of each other.

There are very few things that I love more than cheesecake and cookie dough, so when I came up with this recipe it was a dream come true!! These cheesecake cookie dough bars are made from wholesome, raw ingredients and are completely vegan and dairy free! It tastes like that "nestle tollhouse" cookie dough we all loved growing up. You know the one I'm talking about! But plot twist... this version is dairy free with none of the processed ingredients! Naturally sweetened with maple syrup, it's rich, sweet, and the texture is just perfect! For the cheesecake layer, the central ingredients are raw cashews and thick coconut milk, which gives it that silky smooth and creamy texture. It tastes so creamy and decadent, it's so hard to believe it's a healthier version! You can finally have your cheesecake and eat it too!

Cheesecake cookie dough bars laid out after finished making them.

These cheesecake bars are perfect for storing in the freezer to have as an anytime treat! Enjoy them straight out of the freezer for more of an ice-cream bar or thaw for 15 minutes for more of a creamy and fluffy cheesecake texture!

Tips to Make this Recipe Perfectly

Soak your cashews for at least two hours up to overnight - soaking the cashews overnight will give your cheesecake the creamiest texture, but if you're on a time crunch you can soak them in boiling water for two hours.

Use a powerful blender or high speed food processor - this is key to blending your cheesecake mixture! A high speed food processor helps the pieces to get broken down nicely and results in a silky smooth cheesecake.

Use full-fat coconut milk - light coconut milk won't yield the same thickness and creaminess

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📖 Recipe

Vegan Cheesecake Cookie Dough Bars

These cheesecake bars are made from wholesome, raw ingredients and are completely vegan, gluten free and dairy free! Store them in the freezer for a perfect anytime treat!

5 from 4 votes

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Prep Time 25

Total Time 25

Course Dessert

Servings 12 bars

Ingredients

Cheesecake

1 c raw cashews (soaked overnight or in hot water for 2 hours)
1 tablespoon melted coconut oil
3 tablespoon maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon sea salt
½ c full fat coconut milk

Cookie Dough

½ c creamy almond butter
¼ c maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut sugar
1 ¼ c almond flour
Pinch salt
½ c vegan chocolate chips

Chocolate Drizzle

⅓ c vegan chocolate chips
1 tablespoon coconut oil

Instructions

Line an 8x8 pan with parchment paper. Set aside.
Cheesecake: add the drained cashews to a high speed blender or food processor along with other ingredients. Blend on high until smooth and creamy, scraping down the sides as needed. Place in the freezer to chill while you prepare the cookie dough.
Cookie dough: in a large bowl, combine the almond butter, maple syrup, vanilla extract and coconut sugar. Add in the almond flour and salt, and stir until just combined. Gently fold in the chocolate chips.
Press the cookie dough across your prepared pan in an even layer. Then pour the cheesecake mixture on top of the cookie dough layer and set back in the freezer.
Chocolate drizzle: in a microwave safe dish, heat 1tbsp of coconut oil and ⅓c vegan chocolate chips at 20 second increments until fully melted. Drizzle over top of the cheesecake.
Place the entire pan in the freezer to set for one hour and then cut into bars. Store in the freezer and remove 15 minutes before devouring!