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!
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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!
Notes
*Option to substitute creamy peanut butter or cashew butter for the almond butter
Tried this recipe?Let us know how it was!