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
- 3 cups almond flour
- 1 cup cashew butter (or peanut butter)
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/3 cup mini chocolate chips
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
- 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. 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.
- 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.
- Chill cheesecake bars inside the freezer for 4 hours (or overnight).
- 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
