January 10, 2012

Chocolate Chip Cookie Dough Cheesecake Bars


I finally got around to making these bars again! If you don't follow me on Facebook - then you probably don't know that I had mentioned these bars a few weeks ago. I brought them to my Mom's side of the family's Christmas party and they were gobbled up before I could even get a picture taken! Everyone loved them so much they were going back for seconds! The bar consists of a scrumptious graham cracker crust, a yummy cheesecake center, and a delicious chocolate chip cookie top! How could you say no to that?

*Slightly Adapted From This Recipe*

Crust Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp melted margarine, shortening, or coconut oil (I used Earth Balance Spread)

Chocolate Chip Cookie Dough Ingredients:
  • 5 tbsp margarine or shortening
  • 1/3 cup packed light brown sugar
  • 3 tbsp white sugar
  • 1/4 tsp salt (don't add this if you're using Earth Balance margarine)
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 2/3 cup chocolate chips

Cheesecake Ingredients:
  • 8 oz of Vegan Cream Cheese - at room temperature
  • 1/4 cup sugar
  • 3 tbsp corn starch, tapioca starch, or arrowroot (I used corn starch)
  • 1 tsp vanilla extract

Preheat your oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper and allow a little overhang. This will help with lifting the bars out of the pan. Spray with cooking spray.

Mix your melted margarine, shortening, or coconut oil and the graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of your prepared pan. Bake in the preheated oven for 6 minutes. Set aside on a cooling rack while you prepare the cookie dough.

In a large bowl mix the margarine or shortening, brown sugar, white sugar, salt, and vanilla with a hand mixer for about 1 minute. Add in the flour and mix together until the dough is just combined. Fold in the chocolate chips and set aside.

In another large bowl or in a food processor combine the cream cheese and sugar. Blend until well combined. Add in the corn starch and vanilla and mix thoroughly. Pour the cheesecake mixture on top of the prepared graham cracker crust. Form teaspoon sized balls of cookie dough and place on top of the cheesecake mixture. Be sure to use all of the cookie dough.

Bake for about 30 minutes until the cookie dough is browned and firm. Move the bars to a cooling rack and allow to cool. The bars are best when refrigerated overnight, but refrigerate for at least an hour before serving.

Lift the bars out of the pan using the parchment paper over-hang. Cut into squares and serve!

24 comments:

  1. Lovely! Can't wait to try, and posted on Twitter so tweeps will check this out. We vegans need to stick together! Found you through The Kind Life site. Thanks, Alicia!

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  2. I am sharing on my personal pages and on my Vegetarian/Vegan Village and Veggie Love Planet pages on Facebook.

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  3. Wow - all of my favorite desserts rolled up into one fabulous treat! I'd love to give this one a try!

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  4. Whoa, these look AMAZING!!! I plan on making these soon for sure!

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  5. wow! these look phenomenal!!! I am going to make these asap, this would be my very first vegan baked good :) i've made some pretty successful dinners, but now i want to explore the baking! thanks for sharing.

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  6. Oh my goodness, these look too good to be true. I think I'll have to try them out!!

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  7. I made these and they were FABULOUS!!!!!

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  8. Big Cat Advocate - I'm so glad you liked them!!

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  9. Made these tonight and they were AMAZING! Thank you so much for the recipe!

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  10. I'm so glad you liked them! I love these bars!!

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  11. Man does this ever look yummy. Definitely going to have to try it.

    Don't you just love seeing a recipe and changing it to vegan?

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    1. Thanks so much! I absolutely love veganizing recipes!

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  12. Do these need to be stored in the refrigerator because of the cheesecake or simply put in there for awhile to harden? I'm thinking about making them to bring somewhere, but they'd be out a few hours before serving.

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    1. The cheesecake part will soften a bit after sitting out for a few hours (especially if it's warm). I would refrigerate it if possible. If it's not possible - the bars should be fine!

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