Go Back

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! 

Course Dessert
Cuisine Vegan
Prep Time 30 minutes
Servings 24 bars
Author Vegan Test Kitchen


Cookie Dough

  • 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


  1. Line a 6"x6" baking dish with parchment paper and set aside.

Cookie Dough

  1. Combine the coconut oil, maple syrup, vanilla and flour. Mix in the chocolate chips when doughy. Place in the refrigerator to chill.


  1. Combine the roasted pecans, maple syrup, coconut oil and a pinch of salt in a food processor. 

  2. Scoop into the baking dish and flatten with the bottom of a measuring cup to form an even layer.


  1. Combine the softened cashews, lime juice, coconut oil, coconut milk and maple syrup in a blender until smooth and creamy. 

  2. Pour over the crust. 

  3. Remove the chilled cookie dough from the refrigerator and break into pieces to form small, marble-sized balls. 

  4. Place cookie dough balls on the top of the cheesecake filling, approximately 1/4 inch apart. 

  5. Cover the baking dish with plastic wrap and place in the freezer for 4 hours.

  6. 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!

Notes & More

Recipe adapted.