These bars are somewhere between a cookie and a brownie. I think that’s really completely awesome. They have a softer texture than a cookie but more bite than a brownie. Then they’re stuffed with, not only cheesecake, but chocolate sandwich cookies too! I’d say that’s pretty awesome. I got super close to adding peanut butter too, but then I realized how pretty they’d be if left just black and white. Peanut butter is so happening next time.
Cookies and Cream Cheesecake Brownie Bars (Vegan)
Cookies and cream cheesecake isn't anything new, but made into these decadent bars it might just become your new favorite!
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 10 minutes
Servings 24 bars
Ingredients
Brownie Bar:
1/4 cup coconut oil melted
1/4 cup vegetable oil
1 1/2 cups sugar
1/4 cup applesauce or pumpkin puree
1/2 cup coconut cream *see note
2 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
2/3 cup cocoa powder
3 cups all purpose flour
1/2 cup mini dairy free semi-sweet chocolate chips optional
Filling:
1/2 cup vegan "cream cheese", softened
1/4 cup sugar
1/3 cup arrowroot starch (or cornstarch)
1 teaspoon baking powder
1/4 cup coconut cream *see note
1 tablespoon lemon juice
1 teaspoon vanilla extract
pinch of salt
30 - 40 chocolate cream filled sandwich cookies I used jojos
Instructions
Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch glass pan. Mix coconut oil, oil, and sugar together in the bowl of stand mixer fitted with beater. Scrape sides of bowl, then add applesauce and coconut cream and mix until combined. Add vanilla, baking powder, salt, and cocoa until mixed well, then add flour one cup at a time and beat just until combined after each addition. If using, add the chocolate chips and fold in to combine.
Scrape out mixer bowl into a medium bowl and save mixer bowl for making cheesecake layer. (Yay, for less dishes to wash) Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to darken and looks somewhat dry; remove from oven and cool while you make cheesecake filling.
Beat "cream cheese" in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and starch and mix until creamed, then beat in lemon juice, coconut cream, baking powder, vanilla, and salt; mix until combined.
Lay Jojos (or oreos) in a single layer on top of the cooled cookie layer. (You can leave a few small gaps in between any odd corners.) Pour cheesecake filling over cookie layer and crumble remaining half of chocolate dough over top. Bake for 20 - 25 minutes until the center of bars is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving. Cut into squares and serve chilled.
Recipe Notes
*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.