Chocolate Cheesecake Cookie Dough Bars
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Gluten free, with a portion boost, and dairy free option, too!
Made with a chocolate cookie base, a rich and smooth chocolate cheesecake mousse like filling, and high protein cookie dough bites!
Serves: 16
Ingredients
Base
- 2 cups Cocoa & Cashew Butter Sandwich Cookies – Simple Mills, 1 box simple mills “Oreos”
- 3 Tbsp Butter, Unsalted, *
Cheesecake Mousse
- 1 1/2 cups Sour Cream, * or cottage cheese, blended till smooth
- 12 oz Cream Cheese, Full Fat, *
- 3 Tbsp Cacao Powder, Raw
- 2 Tbsp Chocolate Protein Powder, Or more cacao powder
- 3/4 cup Powdered Monkfruit Sweetener – Lakanto
- 1 tsp Vanilla Extract
Cookie dough balls
- 1/2 cup Cashew Butter, *
- 3 Tbsp Coconut Oil, Melted
- 3 Tbsp Pure Maple Syrup
- 3 Tbsp Almond Flour
- 6 Tbsp Vanilla Protein Powder
- 1/2 tsp Pure Vanilla Extract
- 1/4 cup Dark Chocolate Chips
Process
- Make cookie dough balls by mixing all ingredients together. Can you peanut butter instead of cashew for pb cookie dough. Refrigerate dough for 15+ min then roll into balls and keep refrigerated until using
- Process cookies (I used a whole box of simple mills sandwich cookies), then add melted butter and process again
- Press down into an 8×8 pan lined with parchment paper
- Set in the freezer
- Process or use a hand mixer to combined sour cream and cream cheese. Add remaining ingredients and mix again until smooth and silky
- Mix in half the cookie dough balls
- Pour overtop cookie base, then top with more cookie dough balls
- Freeze for 3+ hours, then slice and enjoy!!
Notes
Can use dairy free subs for any of the dairy items can omit chocolate protein powder for more cacao powder the first time I made this I used sour cream, but I’ve been replacing it for cottage cheese (blended until smooth) in multiple recipes and it’s worked great! It would be a great higher protein option here!
Ingredients
Base
- 2 cups Cocoa & Cashew Butter Sandwich Cookies – Simple Mills 1 box simple mills “Oreos”
- 3 Tbsp Butter Unsalted, *
Cheesecake Mousse
- 1 1/2 cups Sour Cream * or cottage cheese, blended till smooth
- 12 oz Cream Cheese Full Fat, *
- 3 Tbsp Cacao Powder Raw
- 2 Tbsp Chocolate Protein Powder Or more cacao powder
- 3/4 cup Powdered Monkfruit Sweetener – Lakanto
- 1 tsp Vanilla Extract
Cookie dough balls
- 1/2 cup Cashew Butter *
- 3 Tbsp Coconut Oil Melted
- 3 Tbsp Pure Maple Syrup
- 3 Tbsp Almond Flour
- 6 Tbsp Vanilla Protein Powder
- 1/2 tsp Pure Vanilla Extract
- 1/4 cup Dark Chocolate Chips
Instructions
- Make cookie dough balls by mixing all ingredients together. Can you peanut butter instead of cashew for pb cookie dough. Refrigerate dough for 15+ min then roll into balls and keep refrigerated until using
- Process cookies (I used a whole box of simple mills sandwich cookies), then add melted butter and process again
- Press down into an 8×8 pan lined with parchment paper
- Set in the freezer
- Process or use a hand mixer to combined sour cream and cream cheese. Add remaining ingredients and mix again until smooth and silky
- Mix in half the cookie dough balls
- Pour overtop cookie base, then top with more cookie dough balls
- Freeze for 3+ hours, then slice and enjoy!!
Video
Notes
Can use dairy free subs for any of the dairy items can omit chocolate protein powder for more cacao powder the first time I made this I used sour cream, but I’ve been replacing it for cottage cheese (blended until smooth) in multiple recipes and it’s worked great! It would be a great higher protein option here!