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Cookie and Cream Cheesecake Bars {6 Ingredients}

Made with cashews, sweetened with medjool dates and layered on top of the most enticing sandwich cookie & graham cracker crust, these are the perfect no bake dessert to keep in your freezer
Servings: 9
Author: Shuang Shuang Liang

Equipment

Ingredients

  • 2 cups Raw Cashews
  • 1 cup Medjool Dates pitted
  • 1 cup sandwich cookies ~ 8
  • 1/4 cup pea protein powder optional

Cookies Crust

Instructions

  • Begin by soaking cashews in hot water for a couple of hours. Drain and rinse. Set aside.

Cookie Crust

  • Begin by pulsing graham crackers and sandwich cookies in a food processor or blender until you reach a semi-sand-like consistency. (If there are some small chunks left, it is okay).
  • Next, add in the dairy free milk and nut milk and blend until you reach a thicker consistency. It should be sticky when you touch it with your fingers.
  • Line an 8x8 pan with parchment paper, and then press the crust down firmly. Set Aside.

Cookies and Cream "Cheesecake" Filling

  • Next, add pitted medjool dates, cashews to the food processor. Blend until it reaches a smooth and thick consistency.
  • Optional step: if the batter appears to be too wet and hard to form, add in 1/4 cup of vegan peat protein powder* then blend again until smooth.
  • Next, add in the sandwich cookies. Pulse a few times to break them up. Leave as big or small of chunks as you prefer. You may need to use a big spoon or spatula to combine the cookies into the cheesecake.

Assemble the Bars

  • Pour the cookies and cream cheesecake mixture on top of the crust.
  • Press down and smooth out until bars are even. Garnish with more crushed cookies.
  • Freeze for at least 3 hours, then cut into equal squares, and enjoy!

Notes

*Vegan pea protein powder can also absorb some additional moisture. Adding too much can result in a dry texture. If the dough is too wet, you can add one additional tablespoon at a time until it reaches your preferred consistency.
*If you don't have any pea protein in hand, you can also use coconut flour, 1:1 substitution.