Imagine sinking your teeth into a decadent dessert that's not only mind-blowingly delicious but also completely vegan and no-bake! These incredible Brownie Cookie Dough Cheesecake Bars are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With a rich, chocolatey brownie base, creamy cheesecake-like filling, and a sprinkle of chocolate chips, this recipe will make you forget you're enjoying a plant-based treat that takes just 30 minutes to prepare!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan
Serves: 9 bars
Ingredients
- 1 cup dates, pitted
- 1 cup walnuts
- 1/2 cup cocoa powder
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup vegan chocolate chips
- 1/2 cup cashews, soaked
- 1/4 cup coconut cream
Instructions
- Prepare your ingredients by soaking cashews in hot water for at least 30 minutes to soften them completely. Drain and rinse the cashews after soaking.
- Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- For the brownie base, combine pitted dates, walnuts, and cocoa powder in a food processor. Pulse until the mixture becomes a sticky, crumbly consistency that holds together when pressed.
- Press the brownie base mixture firmly and evenly into the bottom of the prepared pan, creating a compact layer.
- In a high-speed blender, combine soaked cashews, coconut cream, almond butter, maple syrup, and half of the chocolate chips. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the cheesecake filling over the brownie base, spreading it evenly with a spatula.
- Sprinkle the remaining chocolate chips over the top of the cheesecake layer, gently pressing them into the surface.
- Place the pan in the freezer for 2-3 hours or until the bars are completely set and firm.
- Remove from the freezer and let sit at room temperature for 5-10 minutes before cutting into 9 equal squares.
- Store the bars in an airtight container in the freezer for up to 2 weeks. Allow to thaw for 10-15 minutes before serving.
Tips
- Cashew Soaking Secret: Ensure your cashews are completely soft by soaking them in hot water for at least 30 minutes. This guarantees a smooth, creamy filling.
- Blending Perfection: When blending the cheesecake filling, scrape down the sides of the blender multiple times to achieve an ultra-smooth consistency.
- Freezer is Your Friend: Allow the bars to set completely in the freezer for 2-3 hours. This helps them hold their shape and enhances the texture.
- Room Temperature Serving: Let the bars sit at room temperature for 10-15 minutes before serving to soften slightly and improve their texture.
- Storage Tip: These bars can be stored in an airtight container in the freezer for up to 2 weeks, making them a perfect make-ahead dessert.
- Ingredient Swap: Feel free to substitute almond butter with cashew or peanut butter for varied flavor profiles.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
