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.
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.
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.