Vegan Chocolate Chip Cheesecake Bars

Dessert, Vegan

My Vegan Chocolate Chip Cheesecake Bars were decadent and creamy.  Some key ingredients included coconut milk, coconut butter, sugar free maple syrup, and peanut butter, to name a few.  They had a delicious, crunchy peanut butter base and a rich and creamy cheesecake topping.  I drizzled some nondairy chocolate on the bars to top them off.

Mom’s Organic is one of a handful of markets where I can purchase my recipe ingredients.  The others include Whole Foods MarketWegmans and Sprouts Farmers Market.  Great ingredients are important when baking great desserts!  If you’d like to see some awesome kitchen essentials check out the ones on my Shop Page.

Vegan Chocolate Chip Cheesecake Bars


Cookie Dough:
1 Cup of gluten free organic oat flour
1/4 Cup of organic peanut butter
1/4 Cup of coconut butter, melted to liquid
2 Tablespoons of sugar free maple syrup or a maple syrup of your choice
1 Teaspoon of vanilla extract
1/8 Teaspoon of Himalayan salt
1/2 Cup of nondairy vegan chocolate chips

Cheesecake Filling
1 Cup of full fat organic coconut milk at room temperature
1/4 Cup of organic peanut butter
3 Tablespoons of sugar free maple syrup or a maple syrup of your choice
1/8 Teaspoons of Himalayan salt
1 Teaspoon of vanilla extract
1/2 Cup plus 2 Tablespoons of coconut butter, melted to liquid

Melted Chocolate Topping
1/3 Cup of vegan chocolate chips

-To make cookie dough, mix together all the ingredients in a bowl, and begin to press into the bottoms of a square silicone pan for each bar. You can also use a 8 inch silicone muffin pan. Place in the freezer, then make the filling.
To prepare the filling, combine all the ingredients in a blender and blend until smooth. Pour the filling over the cookie dough bars individually, place in the freezer to firm up for about an hour or overnight covered with foil or plastic wrap. -Then melt the chocolate for the topping in the double boiler until smooth. Remove the cheesecakes from the silicone pan and place on a tray with parchment paper or foil. Drizzle chocolate over the finished cheese cakes. Place them in the freezer until the chocolate has set for about 5 minutes then enjoy!

-Store cheesecakes in the refrigerator.


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