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One-Bowl Chocolate Chip Cookie Dough Cheesecake Bars Recipe
By Beginnerbakes Editorial TeamPublished Apr 15, 2026 | Updated Jul 11, 2026
American
15 mins
beginner-friendlyeasyone-bowlstep-by-stepno-fusschocolateminimal-ingredientspartysnack
Discover this easy, beginner-friendly no-bake chocolate chip cookie dough cheesecake bars recipe. Made in one bowl with simple ingredients, this dessert is perfect for parties, snacks indulgence.
Prep
15 min
Cook
0 min
Total
15 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 1/2 cups vegan chocolate chip cookie dough (store-bought or homemade, 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)
- Parchment paper for lining the pan
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.
-
If using homemade vegan cookie dough, chill it until firm enough to scoop and 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.
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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.
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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.
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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.
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