Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.


A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

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Cookie Dough Cheesecake Bars
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Cheesecake crust
  1. 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
  2. 2 tbsp grass-fed butter or coconut oil
  3. 4 tbsp pure maple syrup
  4. Dash Himalayan sea salt
  1. 2 cups raw cashews, soaked in water overnight
  2. 2-3 tbsp coconut oil
  3. 1 tsp vanilla
  4. 2 tbsp pure maple syrup
  5. Dash himalyan sea salt
  6. 1/3 cup Enjoy Life's mini chocolate chips
  7. Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
  1. 1. Soak cashews overnight in a bowl of water
  2. 2. In the morning, rinse and discard water from bowl, set aside
  1. 3. In a food processor, add sunflower seeds and grind into flour
  2. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
  3. 5. Blend until smooth
  4. 6. Line a 7x11 glass baking dish with parchment paper
  5. 7. Spoon crust mixture and flatten evenly
  1. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
  2. 9. blend until creamy and smooth
  3. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
  4. 11. Place in freezer for 4-6 hours
  5. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
  1. Serving: 15 bars
  2. Amount per serving: 1 bar
  3. Calories: 253
  4. Fat: 20g
  5. Carbs: 16
  6. Protein: 6g
Lexi's Clean Kitchen

Cookiedoughcheesecakebars5 Cookiedoughcheesecakebars6 Cookiedoughcheesecakebars7 What is your favorite cheesecake flavor?