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Vegan Cookie Dough Cheesecake Bars

Chocolate Chip Cookie Dough Bars

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Recipe by Le Petit Eats

A creamy, dreamy treat with a cookie dough surprise in every bite

These chocolate chip cookie dough bars are the perfect blend of indulgent and wholesome. A sweet pecan crust forms the base, a silky cashew cheesecake filling adds luscious creaminess and tiny cookie dough bites tucked inside bring pure joy to every slice. It is the kind of dessert that feels decadent yet still refreshingly simple and made entirely with plant based ingredients.

These bars are chilled, not baked, which means the textures stay soft, smooth and wonderfully rich. They are perfect for warm days, special occasions or anytime you want a treat you can pull straight from the freezer. Each bite feels cool, sweet and satisfying, and the cookie dough pieces make this dessert extra fun and memorable.

Vegan Cookie Dough Cheesecake Bars on a cutting board with knife

Why You’ll Love This Recipe

  • No bake magic. All the richness of cheesecake without turning on the oven.
  • Amazing textures. A nutty crust, creamy filling and soft cookie dough bites.
  • Simple ingredients. Whole food ingredients that come together beautifully.
  • Perfect for sharing. Easy to slice, freeze and enjoy with friends and family.
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Vegan Cookie Dough Cheesecake Bars

Chocolate Chip Cookie Dough Bars

  • Author: La Petit Eats
  • Total Time: About 5 hours
  • Yield: 12 bars 1x
  • Diet: Vegan
Print Recipe

Description

These chocolate chip cookie dough bars are the perfect blend of indulgent and wholesome. A sweet pecan crust forms the base, a silky cashew cheesecake filling adds luscious creaminess and tiny cookie dough bites tucked inside bring pure joy to every slice. It is the kind of dessert that feels decadent yet still refreshingly simple and made entirely with plant based ingredients.

These bars are chilled, not baked, which means the textures stay soft, smooth and wonderfully rich. They are perfect for warm days, special occasions or anytime you want a treat you can pull straight from the freezer. Each bite feels cool, sweet and satisfying, and the cookie dough pieces make this dessert extra fun and memorable.

Ingredients

Scale

Vegan Cookie Dough

  • 1 1/2 tablespoons coconut oil, melted

  • 2 tablespoons maple syrup

  • 1/4 teaspoon vanilla extract

  • 6 tablespoons gluten free or regular flour

  • 3 teaspoons dairy free chocolate chips

Crust

  • 1 1/2 cups pecans

  • 3 tablespoons maple syrup

  • 1 1/2 tablespoons coconut oil, melted

  • Pinch of salt

Cheesecake Filling

  • 1 1/2 cups cashews, soaked in hot water for 1 hour and drained

  • 1/4 cup lemon juice

  • 1/3 cup coconut oil

  • 1/2 cup plus 2 tablespoons full fat coconut milk (use the thick solids for best results)

  • 1/4 cup maple syrup

Instructions

Directions

  1. Line a 6×6 baking dish with parchment paper, leaving overhang for easy removal later.

Make the Cookie Dough

  1. In a small bowl, mix coconut oil, maple syrup, vanilla and flour until a dough forms.

  2. Stir in the chocolate chips.

  3. Transfer the dough to the refrigerator to chill while you make the crust and filling.

Make the Crust

  1. Add pecans, maple syrup, coconut oil and salt to a food processor.

  2. Pulse until a loose dough forms.

  3. Press the crust firmly into the bottom of the prepared baking dish. Chill while you prepare the filling.

Make the Cheesecake Filling

  1. Add soaked cashews, lemon juice, coconut oil, coconut milk solids and maple syrup to a blender.

  2. Blend until completely smooth and silky. This may take a minute or two depending on your blender.

  3. Pour the filling over the chilled crust and smooth the top.

Assemble the Bars

  1. Remove the cookie dough from the refrigerator and roll into tiny marble sized balls.

  2. Gently press the cookie dough balls into the cheesecake filling, distributing them evenly.

  3. Cover loosely and freeze for 4 to 5 hours or until fully set.

Serve

  1. Lift the bars from the baking dish using the parchment paper.

  2. Place on a cutting board and slice into 9 large squares or 12 smaller bars.

Recipe inspired by Le Petit Eats

Notes

Serve these bars chilled straight from the freezer for the best texture. Add a drizzle of melted chocolate, fresh berries or a sprinkle of sea salt for an extra special touch. They also make a lovely gift or party treat since they travel well and stay firm.

  • Prep Time: 20 minutes
  • Cook Time: 4 to 5 hours (freezer time)
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American, Vegan

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 230kcal
  • Sugar: 10g
  • Sodium: 40mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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