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bitten cookie dough brownie cheesecake bar

Easy No Bake Vegan Brownie Cookie Dough Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Chilling Time: 180
  • Total Time: 3 hours 30 minutes
  • Yield: 18
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Description

Combining the best of brownies, cookie dough, and cheesecake into one, these fudgy and decadent no bake brownie cookie dough cheesecake bars are layered with a chocolate cookie crust, rich brownie cheesecake batter, and studded with homemade cookie dough- all vegan, dairy free, and easy!


Ingredients


Instructions

  1. Prep: Line an 8×8 baking pan with parchment paper. Set aside.
  2. Make the cookie dough: Start by making the cookie dough. You’ll need to heat treat the flour, so preheat the oven to 350F, and line a baking sheet with parchment paper. Bake the flour for 5 minutes. Then proceed with the cookie dough as the instructions are written, this time omitting the baking powder and baking soda. Place the bowl of cookie dough into the freezer to chill while you make the crust.
  3. Make the cookie crust: In a large food processor, pulse the chocolate cookies until they reach a crumble. Add in ¼ cup of melted vegan butter, and pulse again until the cookie crumbs are wet. Press the cookie crumbs into the prepared baking pan until the crumble reaches the edges of the pan. Place the pan into the freezer and remove the cookie dough.
  4. Scoop the cookie dough: Line a baking sheet with parchment paper again. Scoop about ½ tablespoon per cookie dough ball into your palm, rolling between your palms and placing onto the baking sheet. Once all of the cookie dough has been rolled, place the baking sheet into the freezer while you make the cheesecake filling.
  5. Make the brownie cheesecake fudge sauce: Make the brownie batter fudge sauce by heating the remaining ½ cup of vegan butter until hot (either in the microwave or via stove top). Remove from the heat source, and stir in the vegan chocolate chips until completely melted. Then stir in the cocoa powder until integrated. Set aside.
  6. Make the brownie cheesecake batter: In a large food processor, add in the cream cheese, Forager Project sour cream, granulated sugar, soy milk, and vegan brownie batter fudge sauce. Blend until creamy and smooth. 
  7. Assemble the brownie cookie dough cheesecake bars: Remove the food processor from the machine, and then carefully remove the blade. Remove the cookie dough balls from the freezer, and add about half of the cookie dough balls to the brownie batter cheesecake. Fold the cookie dough until evenly distributed. Remove the crust from the freezer, and pour the cookie dough brownie cheesecake batter into the crust, smoothing it to the edges of the pan. Then press the remaining cookie dough balls into the top of the cheesecake.
  8. Chill: Place the cheesecake back into the freezer to chill for 3-4 hours, or overnight. 
  9. Serve: When ready to serve, let the cheesecake bars stand at room temperature for 10-15 minutes before slicing into them. Slice and serve. Enjoy!

Notes

Gluten free: Use gluten free 1:1 baking flour and gluten free vegan Oreos (homemade or store bought) to make these brownie cheesecake bars entirely gluten free. You still need to heat treat the flour for the cookie dough portion, so don’t skip that!

For nut-free: Use nut-free vegan butter, my homemade cream cheese (linked in the ingredients section) or Tofutti, and Tofutti vegan sour cream.