#cookiecheesecakebars

With these simple bars, you can enjoy the delectable combination of chocolate chip cookies and creamy cheesecake. It's ideal for satisfying your sweet tooth!

Ingredients: 2 cups chocolate chip cookie dough. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 egg. 1 tsp vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking pan with parchment paper. Press 1 1/2 cups of chocolate chip cookie dough evenly into the bottom of the prepared pan to form the crust. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture. Mix well until fully combined. Pour the cream cheese mixture over the cookie dough crust in the pan. Break the remaining 1/2 cup of cookie dough into small pieces and scatter them over the cream cheese layer. Bake in the preheated oven for about 25-30 minutes, or until the edges are golden and the center is set. Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for a few hours or until they are firm. Cut into squares and serve. Enjoy these delicious Chocolate Chip Cookie Cheesecake Bars!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy these rich vegan chocolate chip cookie dough cheesecake bars. A base of chewy almond flour cookie dough holds a creamy cheesecake made from cashews. A rich chocolate drizzle covers the whole thing. This is a great way to satisfy your sweet tooth without using any animal products.

Ingredients: For the Cookie Dough Base:. 1 1/2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. For the Cheesecake Filling:. 1 1/2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 teaspoon vanilla extract. For the Chocolate Drizzle:. 1/4 cup dairy-free chocolate chips. 1 teaspoon coconut oil.

Instructions: Preheat the oven to 350F 175C. Line an 8x8-inch baking dish with parchment paper. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt for the cookie dough base. Mix until well combined. Fold in the dairy-free chocolate chips into the cookie dough mixture. Press the cookie dough mixture evenly into the bottom of the prepared baking dish. Bake the cookie dough base for 10-12 minutes until lightly golden. Remove from the oven and let it cool. In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract for the cheesecake filling. Blend until smooth and creamy. Pour the cheesecake filling over the cooled cookie dough base. Smooth out the top with a spatula. Place the baking dish in the freezer and freeze for at least 4 hours or until firm. Once firm, remove the cheesecake bars from the freezer and let them sit at room temperature for a few minutes to soften slightly. In a microwave-safe bowl, melt dairy-free chocolate chips and coconut oil in 30-second intervals until smooth. Drizzle the melted chocolate over the top of the cheesecake bars. Slice into bars and serve chilled. Enjoy!

Prep Time: 30 minutes

Cook Time: 12 minutes