You are going to LOVE my No-Bake Cookie Cheesecake Bars. A buttery chocolate chip cookie base, no-bake vanilla cheesecake, & chocolate chip cookies on top. Unbelievably delicious combining my two favourite things into cheesecake cookie bars! Vegan, No-Egg, No-Dairy, No-Tofu and No-Bake!
No-Bake Cookie Cheesecake Bars
No-bake cookie cheesecake bars are a scrumptious treat, perfect for satisfying your sweet tooth. Made with a creamy dairy-free cream-cheese based filling, sweetened with chocolate chip cookies, and infused with rich vanilla, these bars are layered over a crunchy chocolate chip cookie base. The addition of dark chocolate chips and silky smooth chocolate ganache provides a decadent touch, making each bite a delicious blend of textures and flavours. Easy to prepare and free from dairy, these cheesecake bars are a delicious dessert option for vegans and non-vegans alike.
Looking for more no-bake desserts? Check out my No-Bake Pistachio Truffles, No-Bake Biscoff Cheesecake Bars, Mini No-Bake Chocolate Cheesecakes, No-Bake Lemon Truffles and No-Bake Vegan Mango Cheesecake.
Why you’ll love these no-bake cookie cheesecake bars:
- Easy to make: This recipe requires no baking.
- Vegan-friendly: Free from dairy and any animal products, suitable for a vegan diet. Always make sure to check your ingredients before using them to ensure they are 100% vegan.
- Super creamy: The cream cheese filling mimics traditional cheesecake texture, and is SOOOOOO creamy and silky smooth.
- Deliciously chocolatey: Dark chocolate chips and a luscious chocolate ganache topping adds a rich, indulgent flavour.
- FILLED with cookies: Cookies feature in the base, filling and decorations!
- No oven Required: Perfect for hot summer days or when you want to avoid using the oven!
- Crowd-pleaser: Appeals to both vegans and non-vegans alike with it’s absolutely delectable taste. Everyone will go back for seconds, trust me!
Ingredients you’ll need:
- Chocolate chip cookies – I use the Vegan Maryland Chocolate Chip Cookies. You can use vegan + gluten / wheat-free cookies to make this recipe gluten-free.
- Dairy-free butter – You can use a dairy-free margarine. I use Flora Plant Block.
- Dairy-free cream cheese – My go-to is Violife Original Cream Cheese, but use what high quality dairy-free cream cheese is available to you.
- Icing sugar – Powdered sugar adds sweetness and also keeps the cheesecake filling light / grain free.
- Vanilla – You can use vanilla extract, flavouring or seeds from a vanilla pod.
- Dark chocolate chips.
- Dairy-free dark chocolate – 70% and above pairs perfect with the sweet cookies and filling.
- Coconut cream – Use the thick white cream from a can of coconut milk to make a smooth chocolate ganache (see notes at the bottom of the page for more direction).
Recipe tips and tricks
- Use a high speed food processor / blender : Blend the base ingredients thoroughly for a cohesive base. A high speed blender will blitz the filling beautifully smooth. I use a Kitchenaid Power Plus blender.
- Chill properly: Ensure the bars are chilled for at least 4 hours, or overnight, to set properly.
- Line the tin: Line the tin with grease proof paper for easy removal and to prevent sticking.
- Fold, don’t Blend: When mixing chocolate chips and chopped cookies into the filling, fold them in to keep them whole.
- Wet sand base: Ensure the base isn’t too dry before packing into the tin. If it’s too dry, it will likely crumble away when you lift the bars out the tin. You want to look for ‘wet sand’, meaning when you take some of the mixture in your fingers, it should resemble wet sand and stick together.
- Taste test: Adjust the sweetness and flavour before setting by tasting the filling.
- Chilled cream cheese: Before making the filling, ensure the cream cheese is chilled before use. this will help with a thick cheesecake filling.
- Heat the knife: To cut the cheesecake neatly, dip a large, sharp knife in some warm water, wipe dry then cut the bars. Make sure to wipe the knife in-between cuts.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
No-Bake Cookie Cheesecake Bars
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
These delicious No-Bake Chocolate Chip Cheesecake Bars are so easy to make, free from eggs, dairy and are vegan! Easily made gluten-free!
Ingredients
Ingredients for the base
- 150g of chocolate chip biscuits / cookies (I use Maryland ‘vegan’ chocolate chip cookies)
- 100g of vegan / dairy-free butter
Ingredients for the cheesecake filling
- 600g of vegan / dairy-free cream cheese
- 150g of icing / powdered sugar
- 1/2 teaspoon of vanilla extract
- 80g of coconut cream (see notes*)
- 100g of dairy-free dark chocolate chips
- 80g of Maryland vegan chocolate chip cookies (roughly chopped)
Ingredients for the ganache + decoration
- 100g of dairy-free dark chocolate
- 80g of coconut cream
- Maryland ‘vegan’ chocolate chip cookies
Instructions
Method (base)
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.
- Add the biscuits / cookies into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Pour into a 8×8 inch loose base / square baking tin lined with grease proof paper. The more compact it is, the less likely it will crumble. Place into the fridge / freezer whilst you make the filling.
Method (cheesecake filling)
- Add all of the cheesecake filling ingredients into a high speed blender (except for the chocolate chips and cookies) and blend until smooth and creamy. You may need to stop the blender and scrape down the sides a few times. It should be a thick mixture. If yours feels a-little runny, add in some more cream cheese / coconut cream to help thicken. It should be smooth and coat the back of a spoon.
- Roughly chop the cookies and fold them in along with the chocolate chips.
- Once combined, pour the filling on-top of the base, and level out using the back of a spoon or off set spatula. Try and make it as flat / even as possible.
- Tap the tin on your worktop a few times to remove any excess air bubbles.
- Place into the fridge overnight to set.
Method (ganache)
- In a saucepan, add in the dark chocolate and cream, heat on low / medium stirring constantly so the chocolate doesn’t stick and burn. It will turn smooth and glossy after around 4-5 minutes.
- Remove from the heat and allow to cool for around 10 minutes minutes, then pour over the top of the cheesecake. Use the back of a spoon or off-set spatula to smooth it out, getting right into the corners of the cheesecake. Don’t pour it on immediately or you rick melting the cheesecake.
- While the ganache is wet, decorate with some chocolate chip cookies and chocolate chips.
- Chill in the fridge until set.
- Use a sharp knife to slice the cheesecake into bars, serve and enjoy.
- Slice and enjoy!
Notes
To store: Store in an air tight / sealed container in the fridge. Best enjoyed within 3-4 days of making!
Coconut cream: This is the thick white cream from a can of coconut milk. Drain the liquid and only use the thick cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
I made them with my two children yesterday (minus the coffee) and we all loved them. Thank you Holly oxo