Vegan No Bake Cookie Dough Cheesecake Bars. The name speaks for itself, right? These bars are honestly life-changing. Cheesecake and cookie dough are two of my favorite foods, so I just had to combine them into one glorious treat! You can’t even tell they’re vegan and gluten-free. Take that, food allergies!
Anyone else actually obsessed with cheesecake?? When I first realized I was lactose intolerant, I immediately was sad because it meant no more cheesecake. Seriously, I went to Cheesecake Factory for my birthday like every year growing up. Add to that a coconut allergy, and I usually can’t even have the non-dairy kinds! So, naturally I had to make my own cheesecake. Thankfully, Kite Hill Creamery makes a cream cheese with no dairy and no coconut. And honestly, this is a trillion times better than any store-bought vegan cheesecake! More of my favorite vegan goods are can be shopped at my favorites on the blog.
No-Bake Vegan Cheesecake Is EASY!
I feel like people often think cheesecake is a “difficult” dessert. Understandably so, because a traditional cheesecake can be hard to make not split at the top. But these vegan cheesecake bars are really hard to mess up. I mean, you can’t really go wrong with peanut butter, vegan butter, vegan cream cheese, and sugar! The fact that they are no-bake is just a cherry on top because they are perfect for the warmer weather when you don’t want to turn your oven on.
I hope some of you out there love cookie dough as much as I do. As much as I love cheesecake, I think I may love cookie dough even more. It really is a match made in heaven! Let me know if you want me to make more cookie dough treats in the comments below! And be sure to tag me on Instagram at maggiebakesgrace if you make this for a chance to be featured on my feed!
Vegan No Bake Cookie Dough Cheesecake Bars
Ingredients
Cookie Dough Base
- 1/4 cup peanut butter
- 1/4 cup vegan butter 1
- 1/4 cup granulated sugar of choice
- 1/3 cup almond flour
- 1/3 cup oat flour
- 1/8 tsp salt
- 1 tsp vanilla
- 1/3 cup vegan chocolate chips
Vegan Cheesecake Mixture
- 8 ounces vegan cream cheese
- 1/4 cup plain non-dairy yogurt
- 1/2 cup granulated sugar of choice
- 1 tsp vanilla
- 1/8 tsp salt
Instructions
Cookie Dough Base
- Add all cookie dough ingredients to a medium bowl. Beat until smooth.
- Line 8x8 pan with parchment paper. Pour cookie dough mixture on top. Press firmly to form even layer in pan.
- Refrigerate while making cheesecake mixture.
Cheesecake Mixture
- Beat together all cheesecake ingredients until smooth. Pour over cookie dough layer.
- Top with optional more chocolate chips and nut butter drizzle.
- Freeze for 4+ hours until firm! Cut with warmed knife and enjoy.