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Saturday, 29 June 2019

No-bake chocolate chip cheesecake bars recipe

Vegan, gluten-free, wheat-free, no-bake.

Say hello to my delicious and no-bake chocolate chip cheesecake bars. They are the perfect treat to cool down in this current heatwave we're having in the UK.
A cookie base, topped with a raw chocolate chip cheesecake layer, homemade cookie dough, and more chocolate chips...because you can never have enough! 

These cheesecake bars are easy to make and taste absolutely scrumptious.
You could even go a step further and serve them with a drizzle of chocolate ganache or cookie crumbles! 

Preparation- Overnight
Freezing time- 2-4 hours (or overnight)
Serves- 10
Level- Easy

Ingredients for the base
-160g of cookies (I used Biscoff cookies)
-60g of dairy-free butter
-1 tablespoon of coconut oil

Ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-1 tablespoon vanilla extract
-1 can of coconut cream (cream only)
-2 tablespoons of coconut oil (melted)
-80g of dairy-free chocolate chips

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!


To make the base
Step 1- Line a square baking tin with grease proof paper.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the butter and coconut oil.

Step 4- In a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand.

Step 5- Press the mixture into the lined tin, making sure to compact it using a spoon or clean hands. 
Set aside.

To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place into a food processor or blender, along with the maple syrup, vanilla extract, coconut cream and melted coconut oil.

Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.

Step 3- Fold in the chocolate chips.

Step 4- Pour the cheesecake mixture ontop of the cookie base, spreading it smooth with a spoon or spatula.

Step 5- Press cookie dough into the cheesecake mixture (optional).

Step 6- Pop the tin back in to the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).

Store in a sealed container in the freezer and defrost fully before serving.


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  1. YUM! These bars look so delicious and perfect for the summer!

  2. Look lovely, any idea of calories per portion please?

  3. What type of pan do you put them in and what fo you use to blend?


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