One of our taste-testers requested we test a vegan cheesecake recipe! So we did. We tested and tasted and tried some more and this was our favorite!
The original recipe called for lemon juice but we preferred the fresh lime juice, it gives it a cleaner, creamier taste. Feel free to substitute in lemon juice if you prefer!
Also, make sure to let the coconut oil cool prior to mixing the chips into the cookie dough. Otherwise the chocolate will melt!
All in all, we loved the simplicity of this vegan cheesecake recipe. Anyone can make it! It’s easy and super refreshing.
I’m already planning on whipping it up for picnics this summer!
Going vegan I never thought I’d be able to eat cheesecake again, but what do you know! This vegan cheesecake recipe is pretty close to the real deal, but 100% cruelty-free. Win-win!
Chocolate Chip Cookie Dough Cheesecake Bars
A delightful combination of cool, creamy cheesecake and melt-in-your-mouth chocolate chip cookie dough. It's a match made in dessert heaven!
- 1 1/2 tbsp unrefined coconut oil, melted and cooled
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract we use Madagascar Bourbon Vanilla Extract
- 6 tbsp organic flour
- 4 tsp mini vegan chocolate chips
- 1 1/2 c pecans, roasted and chopped
- 3 tbsp pure maple syrup
- 1 1/2 tbsp unrefined coconut oil, melted
- pinch sea salt
- 1 1/2 c cashews, soaked overnight
- 1/4 c fresh lime juice
- 1/3 c unrefined coconut oil
- 1/2 c full fat canned coconut milk we use the solid chunks from the bottom of the can
- 1/4 c pure maple syrup
Line a 6"x6" baking dish with parchment paper and set aside.
Combine the coconut oil, maple syrup, vanilla and flour. Mix in the chocolate chips when doughy. Place in the refrigerator to chill.
Combine the roasted pecans, maple syrup, coconut oil and a pinch of salt in a food processor.
Scoop into the baking dish and flatten with the bottom of a measuring cup to form an even layer.
Combine the softened cashews, lime juice, coconut oil, coconut milk and maple syrup in a blender until smooth and creamy.
Pour over the crust.
Remove the chilled cookie dough from the refrigerator and break into pieces to form small, marble-sized balls.
Place cookie dough balls on the top of the cheesecake filling, approximately 1/4 inch apart.
Cover the baking dish with plastic wrap and place in the freezer for 4 hours.
Once set, remove from the freezer and allow to thaw for 15 minutes. Carefully remove entire cheesecake from the baking dish and place it on a cutting board. Slice into bars and enjoy!
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