This post may contain affiliate links. Read the affiliate disclosure here. 

Jump to Recipe·Leave a Review

No-bake cookie dough cheesecake bars are secretly healthy, vegan, dairy-free, and gluten-free! The edible chocolate chip cookie dough crust is topped with a creamy cheesecake layer and gobs of cookie dough. This no-bake dessert is rich, creamy, refreshing, and perfect for summer. It’s the best dessert for cookie dough lovers!

a stack of three no-bake cookie dough cheesecake bars

Calling all cookie dough lovers!!! I promise you, these no-bake cookie dough cheesecake bars will be your favorite dessert to make this summer. With both a cookie dough crust *and* gobs of chocolate chip cookie dough on top, these cheesecake bars are a DREAM come true.

You would truly never guess these raw cheesecake bars a made with healthy, good-for-you ingredients. They’re packed with almond flour, cashews, coconut milk, and naturally sweetened with maple syrup. There’s no dairy, no eggs, no butter, and no refined sugar included. Can you believe it?

This dessert is surprisingly easy to make, too! It starts with a soft and chewy chocolate chip cookie dough, which is easily made in one bowl. We’ll press half of it into the pan, then save the rest for the cheesecake filling.

The creamy vanilla cheesecake is made in a blender. We’ll pour it over the crust, then press the remaining cookie dough chunks into it. Once they chill in the freezer, slice them into bars and enjoy!

PS: If you love raw cookie dough desserts, make sure you also try my No-Bake Cookie Dough Tart, Healthy Cookie Dough Bark, and Cookie Dough Brownies!

These cookie dough cheesecake bars are:

  • Vegan, dairy-free, grain-free, and gluten-free
  • Sweet, soft, rich, and creamy
  • Freezer-friendly
  • An easy no-bake dessert for summer
  • Loaded with chocolate chip cookie dough
  • A cookie dough lover’s dream come true!
a pile of healthy vegan cookie dough cheesecake bars
  • Almond flour: This flourless alternative is made from finely-ground almonds. Unlike all-purpose flour, it’s packed with nutrients which makes it a healthier option. Also, it makes the bars gluten-free and grain-free.
  • Cashew butter: Creamy cashew butter is a key ingredient for the healthy cookie dough. In my opinion, it creates the best flavor for mimicking real cookie dough. However, you can use peanut butter or almond butter instead.
  • Cashews: The creamy cheesecake layer is made from raw cashews. Do not use roasted and salted cashews.
  • Coconut milk: Make sure you use full-fat canned coconut milk. You can find it in the Asian cuisine aisle of the grocery store, near the curries and soups. Do not use light coconut milk (or coconut milk from a carton) because it won’t work the same way.
  • Maple syrup: Both the cookie dough and the cheesecake are sweetened naturally with maple syrup. If you don’t have maple syrup, you can use honey instead.
  • Coconut oil: Use refined coconut oil or unrefined coconut oil. The refined kind is flavorless and odorless, while the unrefined version has a subtle coconut flavor.
  • Mini chocolate chips: While I love using mini chocolate chips, regular chocolate chips will work too. I just recommend the mini size because it holds the cookie dough together better.
  • Lemon juice: This provides a tart, tangy flavor that helps mimic real cheesecake.
  • Vanilla extract: Add a dash of vanilla extract for a sweeter flavor.
  • Salt: Salt enhances all of the other ingredients.
bowls of ingredients for no-bake cookie dough cheesecake bars

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges.

In a bowl, add almond flour, cashew butter, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Add chocolate chips, then mix together again.

almond flour, cashew butter, maple syrup, and vanilla extract inside a glass bowl
a bowl of healthy edible cookie dough for no-bake cookie dough cheesecake bars

Then, transfer half of the cookie dough to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside. With the remaining cookie dough, press/roll it into small balls or chunks. This will be added to the cheesecake layer later.

healthy edible cookie dough inside a square baking dish
healthy edible cookie dough pressed into a square baking dish

Next, add raw cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla extract to a blender. Blend until smooth and creamy.

raw cashews, coconut milk, coconut oil, and maple syrup inside a Vitamix blender
vegan no-bake cheesecake filling inside a vitamix blender

Then, pour the cheesecake over the crust. Top with the remaining chunks of cookie dough, gently pressing them into the cheesecake layer.

vegan no-bake cheesecake filling inside a square baking pan
no-bake cookie dough cheesecake bars inside a square baking pan

After, chill the cookie dough cheesecake bars inside the freezer for 4 hours (or overnight). Remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!

a close up of no-bake cookie dough cheesecake bars
a stack of two no-bake cookie dough cheesecake bars with a bite taken out of one

Frequently asked questions (FAQ)

Can I use store bought cookie dough instead?

If you’d like to use store bought cookie dough, that’s totally fine! Just make sure it is edible and safe to consume raw.

Why is my no-bake cheesecake not firming up?

Make sure you chill the bars inside the freezer for about 4 hours (or overnight). The vanilla cheesecake layer should be completely firm before slicing into it.

Why add lemon juice to no-bake cheesecake?

Since dairy cheesecake contains cream cheese, it has a tangy flavor. Lemon juice is typically added to dairy-free cheesecake because it provides that same tart, tangy flavor. It helps mimic the flavor of “real” cheesecake!

How to store no-bake chocolate chip cheesecake bars

Store these cookie dough cheesecake bars inside a sealed container. Keep them in the freezer and enjoy within 3 months. Let the bars thaw for 5-10 minutes before enjoying!

a pile of no-bake cookie dough cheesecake bars with coconut milk and cashews

More no-bake cheesecake recipes

If you try these No-Bake Cookie Dough Cheesecake Bars, please let me know your thoughts by leaving a rating and comment below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a stack of three no-bake cookie dough cheesecake bars

No-Bake Cookie Dough Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kaylie Grace
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Blend, No-Bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

No-bake cookie dough cheesecake bars are healthy, vegan, dairy-free, and gluten-free! The edible chocolate chip cookie dough crust is topped with creamy vanilla cheesecake and gobs of cookie dough. It’s packed with healthy ingredients like almond flour, cashews, coconut milk, and maple syrup. This easy no-bake dessert was made for cookie dough lovers!

Ingredients

Units Scale

Cookie Dough

Cheesecake

  • 2 cups raw cashews
  • 1 cup full-fat classic coconut milk (use 1 cup, not 1 can)
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 tbsp lemon juice
  • 1 tbsp vanilla extract

Instructions

  1. Line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges.
  2. In a bowl, add almond flour, cashew butter, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Add chocolate chips, then mix together again. Transfer half of the cookie dough to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.
  3. With the remaining cookie dough, press/roll it into small balls or chunks. This will be added to the cheesecake layer.
  4. In a blender, add raw cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour cheesecake over the crust. Top with the remaining chunks of cookie dough, gently pressing them into the cheesecake layer.
  5. Chill cheesecake bars inside the freezer for 4 hours (or overnight).
  6. After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!

Notes

  • How to store: Store bars inside a sealed container in the freezer. They will keep for up to 2 months. Let thaw for 5-10 minutes before enjoying.

Nutrition

  • Serving Size: 1 bar
  • Calories: 405
  • Sugar: 15g
  • Fat: 32g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 9g

This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!