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stacked peanut butter cookie cheesecake bars

Molten Vegan Peanut Butter Cheesecake Cookie Bars

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 9 large bars or 16 smaller bars 1x
  • Category: Bars
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This is for my cheesecake and peanut butter lovers ONLY!! The easiest peanut butter cheesecake cookie bars are layered with a simple eggless dairy free peanut butter cookie dough with a thick layer of vanilla bean cheesecake rippled through the middle. Loaded with dairy free peanut butter cups, these easy cheesecake cookie bars are made with just a bowl and a whisk, and entirely vegan!

Ingredients

Scale

Cheesecake Layer:

  • 1 1/2 cups (12 ounces) vegan cream cheese, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 4 tbsp cornstarch or arrowroot starch
  • 1 tbsp all-purpose flour
  • 2 tsp vanilla extract

Peanut Butter Cookie Dough:

  • 2 cups (250 g) all purpose  flour*
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup (200 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 cup (250 g) smooth creamy unsalted peanut butter
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 1 tbsp vanilla extract
  • 1/3 cup (80 mL) dairy free milk*
  • 1 cup dairy free chocolate chips
  • 7–8 Vegan peanut butter cup candies*

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper. Measure out all ingredients.
  2. Make the cream cheese layer: In a small bowl, whisk the vegan cream cheese, sugar, cornstarch, flour, and vanilla extract together until completely combined. Set aside.
  3. Make the batter: In a large bowl, whisk together the melted vegan butter, brown sugar, and granulated sugar. Add in the peanut butter,  vanilla, baking powder, baking soda, and sea salt, and whisk until combined. Then add in the flour and dairy free milk, and  use a rubber spatula to fold just until the dry ingredients are incorporated into the wet. Then add in the chocolate chips, and fold just until evenly distributed.
  4. Bake: Press half of the dough into the 9×9 pan until the dough reaches the sides of the pan. Spread the cream cheese layer on top to the edges. Then take the remaining half of the cookie dough and press into large rounds to evenly coat the top of the cream cheese (see video). Bake for 45-50 minutes, or top of the cookie bars is lightly golden. Remove from the oven and press in the vegan peanut butter cups, sliced in half into the top of the bars.
  5. Cool: Allow the cheesecake cookie bars to cool at room temperature for 1 hour before slicing. You can also refrigerate to firm up the middle even more before serving!
  6. Slice and serve! You can slice and serve these right after cooling for an hour or chill them longer for a colder bar. Enjoy!

Notes

Gluten free: I recommend King Arthur measure for measure gluten free flour

Vegan peanut butter cups: Justin’s dark chocolate mini peanut butter cups are vegan-friendly (though not made in a certified vegan factory).

Find it online: https://thebananadiaries.com/vegan-peanut-butter-cheesecake-cookie-bars/