This cookie dough cheesecake recipe takes edible cookie dough to the next level by transforming it into a decadent, portable dessert that's perfect for any occasion.

Imagine biting into a creamy, dreamy layer of vegan no-bake cheesecake, laced with rich, dark chocolate chips and layered atop a base of chewy chocolate chip cookie dough. It’s so sumptuously rich, you won't believe it's vegan!

Side on shot of a slice of cookie dough cheesecake being removed from the full tin.Pin
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📖 Recipe Overview

  • Quick & Easy - You’ll only need to spend about 20 minutes of active time to make these chocolate chip cookies cheesecake bars. The refrigerator does all the rest!
  • No Bake - Meaning they’re PERFECT for when you get a chocolate chip cookie craving in the middle of summer and the idea of turning the oven on is too much to bear.
  • Rich & Satisfying - Cookie dough + cheesecake = party in your mouth.
  • Made With Simple Pantry Ingredients - Chances are you already have most of what you need on hand.
  • Completely Plant-Based 🌱- Here in the ATD kitchen we only make vegan desserts. 

🧾 Ingredients Needed

As promised, you only need a few easy-to-find ingredients (most of which are pantry staples!) to make these chocolate chip cookie dough cheesecake bars:

Ingredients needed to make vegan cookie dough cheesecake bars measured out into bowls on a pink table with text overlay.Pin

Ingredient Notes

While I love this recipe for chocolate chip cheesecake bars just the way it is written, I want to make sure you have ALL the options to make it work for you. Here are some common ingredient swaps you can make:

  • Rolled Oats - Also sold as “old-fashioned oats,” these have the best, chewiest consistency. In a pinch, you can swap in instant oats, but the bars won’t have the same structural integrity if you do.
  • Cashew Butter - While the flavor will change depending on what variety of nut butter you use, you are welcome to swap in whatever you have on hand including peanut butter, hazelnut butter, or sunflower seed butter.
  • Maple Syrup - I love the flavor of maple here, but you can also use agave nectar or brown rice syrup instead.
  • Sea Salt - If you’re using a different variety (e.g. table salt or kosher salt), consult a conversion chart for proper measurement. 
  • Vegan Chocolate Chips - If you can’t find vegan chocolate chips, consider finely chopping vegan chocolate bars instead.
  • Raw Cashews - Soaking raw cashews and blending them gives the vegan cheesecake layer added richness. If nuts are a no-no, swap in raw, shelled sunflower seeds instead.
  • Vegan Cream Cheese - My homemade recipe is simple to make, but you’re welcome to use your favorite store-bought version instead.
  • Vegan Greek-Style Yogurt or Skyr - If you can’t find any Greek-style yogurt, take plain plant-based yogurt and strain it using a cheesecloth-lined mesh strainer for about 12 hours.
  • Lemon Juice - Fresh is always best, especially when it comes to citrus juice. In a pinch, you can swap in bottled.
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These cheesecake chocolate chip cookie bars come together in just a few simple steps:

Making oat flour by processing the rolled oats in a food processor.Pin

Step 1: Make Oat Flour. Add the rolled oats to a food processor and pulse until they form a flour consistency.

Wet ingredients added to the oat flour to make the base of an edible vegan cookie dough.Pin

Step 2: Make Edible Cookie Dough. Add the cashew butter, maple syrup, non-dairy milk, sea salt, and vanilla to the oats and blend again until the mixture comes together to form a dough. Add more non-dairy milk if needed.

Chocolate chips folded into the cookie dough.Pin

Step 3: Fold the chocolate chips into the cookie dough.

Parchment-lined baking tin with a layer of edible cookie dough pressed into the base.Pin

Step 4: Make Base Layer & Cookie Dough Balls. Separate ¼ of the cookie dough and roll it into small balls, cover these, and refrigerate until later. Press the remaining cookie dough into the base of the cake pan and smooth it down with your fingers or using a spoon. Refrigerate while you make the filling.

Vegan no-bake cheesecake filling in a blender base.Pin

Step 5: Make Cheesecake Filling. Add all of the filling ingredients (except the chocolate chips) to a high-speed blender and blitz until smooth and creamy without any lumps.

Cheesecake layer poured on top of the cookie dough base and chocolate chips added and swirled in.Pin

Step 6: Assembly, Part 1. Pour the filling into the pan and scatter in the remaining chocolate chips. 

Cookie dough balls added to the top of the cheesecake bars before refrigerating.Pin

Step 7: Assembly, Part 2. Swirl the chocolate chips through the filling with a spoon or skewer, then add in the reserved cookie balls.

Completed cookie dough cheesecake bars after refrigerating overnight and being sliced into 12 pieces.Pin

Step 8: Chill & Serve. Refrigerate for a minimum of 5-6 hours (or overnight) until set. Once set, use a hot wet sharp knife to cut into servings.

🍪 Optional Variations

These chocolate chip cheesecake cookie bars are delightful as written, but there are plenty of ways for you to adapt them to your dietary needs and preferences. Here are a few ideas to get you started:

  • Nut-Free - If you have a nut allergy, replace the cashew butter with sunflower seed butter, raw cashews with raw sunflower seeds, and use non-dairy milk that's nut-free, such as oat or rice milk.
  • Gluten-Free - If you have a gluten intolerance, make sure to reach for certified gluten-free oats.
  • Add-Ins - Feel free to get creative and add some extra ingredients to the cookie dough layer, such as chopped toasted nuts, dried fruit, or shredded coconut. You can also substitute semisweet chocolate chips for vegan milk, or vegan white chocolate chips,
  • Different Crust - You’re welcome to swap in a different no-bake press in crust (e.g. graham cracker, Oreo, or ginger snap) for a different flavor profile.

💬 FAQs

Can you use cookie dough for a cheesecake crust?

So long as it’s *edible* cookie dough that is safe for raw consumption, yes! If it’s not, you should bake the cookie base first before layering on a no-bake cheesecake layer, or opt for a baked cheesecake recipe instead.

What makes edible cookie dough safe to eat raw?

Unlike traditional cookie dough, edible cookie dough is formulated without raw eggs (which can harbor salmonella) and without raw wheat flour (which can harbor bacteria like e. coli).

While some edible cookie doughs call for heat-treated flour (which means heating the wheat flour to 165F to kill any lingering bacteria), here we use rolled oats which are perfectly safe to eat raw.

How long will cheesecake cookie dough bars last?

These cheesecake cookie dough cookie bars will keep for up to 5 days in a covered container in the fridge.

Can I freeze chocolate chip cookie cheesecake bars?

Absolutely! They should keep well in a freezer-safe container for up to 2 months. To serve, simply defrost in the fridge overnight.

One vegan chocolate chip cookie dough cheesecake bar on a wooden plate with a bite taken out to show the creamy consistency.Pin

🍰 More Vegan Cheesecakes

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📖 Recipe

5 from 23 votes
PREP TIME: 35 minutes
Setting Time: 6 hours
TOTAL TIME: 6 hours 35 minutes
Servings: 15
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Description

These Vegan Cookie Dough Cheesecake Bars are the ultimate dessert mashup. Featuring a creamy and decadent cheesecake layer studded with chewy chunks of chocolate chip cookie dough and a buttery cookie dough crust, this cookie dough cream cheese bars recipe is a lesson in sweet indulgence.

Ingredients

Cookie Dough

  • 250 g (3.09 cups) rolled oats
  • 200 g (¾ cup) cashew butter
  • 150 ml ( cup) pure maple syrup
  • 30 ml (2 tbsp) non-dairy milk, more as needed
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla bean paste
  • 100 g (½ cup) vegan chocolate chips

Cheesecake

  • 200 g (1 ½ cup) cashews, soaked *see recipe notes
  • 300 g (1 ⅓ cups) vegan cream cheese
  • 150 g ( cup)  vegan Greek-style yogurt or Skyr
  • 80 g (¼ cup) pure maple syrup
  • 50 g (¼ cup) coconut oil, solid
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons lemon juice
  • 50 g ( cup) 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.
  • Make oat flour: Add the rolled oats to a food processor and pulse until they form a flour consistency.
  • Make the cookie dough: Add the cashew butter, maple syrup, non-dairy milk, sea salt, and vanilla to the oat flour and blend again until the mixture comes together to form a dough. Add more non-dairy milk if needed.
    Transfer the cookie dough to a large mixing bowl and fold the chocolate chips.
  • Separate ¼ of the cookie dough and roll it into small balls, cover these, and refrigerate until later.
    Press the remaining cookie dough into the base of the cake pan and smooth it down with your fingers or using a spoon. Refrigerate while you make the filling
  • Make the cheesecake: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps.
    Pour the filling into the pan and scatter in the remaining chocolate chips. Swirl the chocolate chips through the filling with a spoon or skewer, then add in the reserved cookie balls. Refrigerate for a minimum of 5-6 hours (or overnight) until set.
  • Serving and storage: Once set, use a hot wet sharp knife to cut it into servings.
    They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to 2 months. To serve, simply defrost in the fridge overnight.

Notes

  • Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiling water for one hour.
  • Use the right equipment. Investing in a high-powered blender (e.g. Vitamix) or a food processor will ensure your no-bake cheesecakes turn out silky smooth every time. Also, using a kitchen scale is the easiest way to have consistently delicious results.

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 42g | Protein: 9g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 241mg | Potassium: 268mg | Fiber: 4g | Sugar: 19g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg
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