Cheesecake Cookie Dough Bars

Cheesecake Cookie Dough Bars

This recipe combines two of our favorite things: cookie dough and cheesecake! And the best part? It’s also vegan and gluten-free! Save this recipe for the next time you are looking for a NO BAKE delicious dessert.

PREP TIME: 30 minutes 

COOK TIME: 0 minutes

MAKES: About 10 bars



  • 1 cup raw cashews (soaked overnight or in hot water for 2 hours)
  • 1 tbs melted coconut oil
  • 3 tbs maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup full-fat coconut milk


  • 1 ¼ cup almond flour
  • 1/2 cup Abby’s Better Coconut Cashew Butter
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1 tbsp coconut sugar
  • 1/2 cup vegan chocolate chips
  • Pinch salt


  • Line an 8x8 pan with parchment paper and set aside.
  • For the cheesecake layer, add drained cashews to a high-speed blender or food processor along with other ingredients.
  • Blend on high until smooth and creamy, scraping down the sides as needed. Place in the freezer to chill while you prepare the cookie dough layer.
  • For the cookie dough layer, in a large bowl, combine the almond butter, coconut sugar, maple syrup, and vanilla extract.
  • Add in the almond flour and salt, and stir until just combined. Gently fold in the chocolate chips and press the cookie dough across your prepared pan in an even layer.
  • Pour the cheesecake mixture on top of the cookie dough layer and set it back in the freezer to set for one hour and then cut it into bars.
  • Store in the freezer once cut into squares and remove 15 mins before serving.
Back to blog