Breakfast Baking
Chocolate Chip Cookie Dough Cheesecake Bars Recipe
Original recipe: 12 servings · Prep: 15 min · Cook: 0 min · Total: 495 min
By Beginnerbakes Editorial TeamPublished Apr 15, 2026 | Updated Sep 30, 2026
American
495 mins
Beginner-friendlyEasyOne BowlStep By Step
No-bake cheesecake bars with a pressed chocolate chip cookie-dough base and blended cashew filling. Use a high-powered blender or food processor, then chill.
Prep
15 min
Cook
0 min
Total
495 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 1/2 cups vegan chocolate chip cookie dough explicitly labeled ready to eat without baking (dairy-free and egg-free)
- 1 1/2 cups raw cashews (soaked for 4+ hours or boiled for 15 minutes)
- 1/4 cup canned coconut milk (full fat)
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup vegan mini chocolate chips (optional, for layering or topping)
Instructions
-
Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after chilling.
-
Check that the cookie dough is explicitly labeled ready to eat without baking; ordinary baking dough is not suitable for this no-bake base. If needed, chill the ready-to-eat dough until firm enough to press but still pliable.
-
Press the vegan chocolate chip cookie dough evenly into the bottom of the pan to create a smooth, firm base layer. Use the back of a spoon or clean fingers to smooth it out.
-
Drain the soaked cashews and add them to a high-powered blender or food processor.
-
Add canned coconut milk, pure maple syrup, melted coconut oil, vanilla extract, and salt to the blender with the cashews.
-
Blend until completely smooth and creamy, stopping to scrape down the sides as needed to ensure an even mixture. This forms your vegan cheesecake filling.
-
Pour and spread the cheesecake mixture evenly over the cookie dough base in the pan. Smooth the top with a spatula.
-
Optionally, sprinkle vegan mini chocolate chips evenly over the cheesecake layer for extra texture and flavor.
-
Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to set firmly.
-
Once chilled and firm, use the parchment paper overhang to lift the cheesecake block from the pan. Slice into 12 equal bars with a sharp knife.
-
Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. To serve, thaw frozen bars at room temperature for 10-15 minutes.
Timing and Planning
Timing estimate: 495 minutes elapsed. Uses the listed soak option: at least 4 hours soaking cashews, 15 minutes assembly and at least 4 hours chilling the bars. Assumes chilled cookie dough explicitly labeled ready to eat without baking. The alternative 15-minute cashew boil follows a different schedule; drain and let the cashews cool before blending. These are planning estimates; use the recipe's doneness, rise and setting cues.
Equipment Needed
Use an 8x8-inch pan, parchment paper, a spatula, and a high-powered blender or food processor.
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