Chocolate Chip Cookie Cheesecake

I thought my life was fine before but now that I’ve discovered Chocolate Chip Cookie Cheesecake in bar form, I now know that life is terrific! OK. Maybe I’m exaggerating. I’ve been know to do it. Only a little. But then again, these are really good vegan dessert bars!

Namely Marly's Chocolate Chip Cookie Cheesecake Bars.

I thought about making these after I was inspired by the Baker’s Royale version. Just take a look at their photos and tell me you wouldn’t be inspired too.

To be completely honest, I was more than inspired. I was on a mission. There had to be a vegan version of that recipe in this world. And I was just the person to make it happen.

Chocolate chips sitting in front of a slice of vegan chocolate chip cookie bars stuffed with vegan cream cheese filling

I had something else giving me some motivation too. Could it be Mr. Coco waiting to snarf down the crumbs that comes his way every time I’m in the kitchen?

Namely Marly's little Westie dog, Coco

Sorry, Coco. No crumbs for you today. Dogs and chocolate don’t mix so well.

Coco the Westie looking forlorn.

Oh, I hate it when he gives me that look. Don’t worry, there’ll be other crumbs in your near future.

So, what was I saying? Oh yes, motivation. Earth Balance featured a recipe contest recently and I wanted to create something extra special. Chocolate Chip Cookie Cheesecake Bars. Yeah, that’s the ticket!

Chocolate Chip Cookie Cheesecake Bars are vegan and can be made gluten-free

Here it is. A vegan version of a fantastic recipe so you can make it yourself. I’m even providing a gluten-free option for all you Gluten X-ers® out there. By the way, I’m totally trademarking that! It’s pat of my scheme to make millions.

Or at least I can finally use some of those cool, little symbols WordPress offers. You know, you gotta keep learning new skills.

A collage of photos from Namely Marly's latest recipe, Chocolate Chip Cookie Bars with Cream Cheese Filling

Chocolate Chip Cookie Cheesecake Bars


  • 2 tbsp. of ground flax meal
  • 2 tbsp. of corn starch
  • 6 tbsp. of water
  • 1 cup(s) of Earth Balance Margarine
  • 3/4 cup(s) of brown sugar
  • 3/4 cup(s) of granulated sugar
  • 2 tsp. of vanilla
  • 2 1/4 cup(s) of flour (substitute gluten-free flour here if you’d like a GlutenX version)
  • 1 1/2 tsp. of baking soda
  • 1 1/2 tsp. of baking powder
  • 1 tsp. of salt
  • 2 cup(s) of dairy-free chocolate chips
  • Vegan Cheesecake Filling (see recipe below)


  1. Begin by warming your oven to 350 F. Spray a 9 X 9 baking pan with vegetable spray.
  2. In a small bowl combine 2 tablespoons ground flax meal, 2 tablespoons corn starch, and 6 tablespoons water. Stir well and set aside to thicken.
  3. Next combine the 1 cup of Earth Balance margarine, 3/4 cup brown sugar, and 3/4 cup granulated sugar in a large bowl. Stir vigorously (or use a mixer) until the mixture is light and fluffy.
  4. Add the vanilla and flax meal mixture to the margarine mixture and stir until well combined.
  5. In a medium-sized bowl, combine the 2 1/4 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder and 1 tsp salt. Stir until well combined.
  6. Pour the dry ingredients into the margarine mixture and stir until everything is well incorporated. Add chocolate chips.
  7. Press half of the cookie dough into the bottom of the prepared pan and bake for 18 – 20 minutes. Set aside and cool.
  8. In the meantime prepare the Cheesecake Filling (see recipe below).
  9. Once the bottom layer of the cookie bars have cooled, spoon the Cheesecake Filing over the top.
  10. Cover that with spoonfuls of the remaining cookie dough. You may have spots where the Cheesecake Filling is showing through, but don’t worry, the cookie topping will spread out as it bakes.
  11. Place the pan back in the oven and bake for 30 minutes. Remove from the oven and allow to cool before serving. It looks incredible, I know, but try to stay out of it…that stuff is really hot!

Vegan Cheesecake Filling


  • 1 8 oz container vegan cream cheese
  • 1 cup(s) of sugar
  • 2 tbsp. of corn starch
  • 1 tbsp. of ground flax seed
  • 3 tbsp. of water
  • 3 tbsp. of lemon juice (or the juice of one lemon)


  1. Combine the container of vegan cream cheese and 1 cup of sugar in a medium bowl. Stir until well combined.
  2. In a small bowl combine 2 tablespoons of corn starch, 1 tablespoon of flax seed, and 3 tablespoons of water. Stir and then pour into cream cheese mixture. Continuing stirring until all the ingredients are well acquainted.
  3. Add the 3 tablespoons of lemon juice and stir again, until everything’s all mixed together.
There you go. The stuff that dreams are made of. Or at least really good vegan desserts

Updated by Marly · Permalink

18 Responses to Chocolate Chip Cookie Cheesecake

  1. Ooooh! Those look soooo decadent! I want one right now with my cup of coffee. Great recipe- Thank you!

  2. dazlious

    Can I substitute the Creme cheese for anything? I can’t get it here in Germany :((

    • That’s a great question. You know what you could do? If you can get your hands on some tofu, you can make your own cream cheese. Just take about 1 cup of firm silken tofu (or you can probably make any tofu work) then add a couple of tablespoons of lemon juice or vinegar, 1 tablespoon of oil, and that should do it.

      Hope that helps!

    • Sie koennen Philadelphia verwenden, ist das gleiche wie cream cheese 😉

    • Hi Anja. I put this comment in my translator and here’s what it said: “They can use Philadelphia are the same as cream cheese.” I’m going to assume you’re asking if you can use Philadelphia Cream Cheese. If that’s the case, I’ll just respond that the answer to that is up to you. I personally don’t use it because it’s made with animal products. Wouldn’t it be great if they created a vegan Philadelphia Cream Cheese? Something tells me not to hold my breath on that one though!

  3. Oh. my. word. These look incredible! Thanks for sharing the recipe, I can’t wait to try them!

    • Thanks so much, Bobbie! Hope you love them as much as we did.

  4. i made this tonight (halved the recipe & used egg replacer since flax makes my husband and me ILLLLL).. it was/is AMAZING. omg.. thank you so much!! i really needed this today! 😀 super YUM!!!

    • That’s great, Emily! I have to agree with you whole heartedly. Good stuff!

  5. Wow, this looks soooo good! And Coco is just darling!!

  6. Hi Marly! This recipe looks great! I just had a question regarding the Earth Balance. Can coconut oil be used as a substitute?

    • I’ve usually been able to substitute coconut oil for margarine in my recipes. I say go for it…and then let me know!!

  7. Congratulations on the win! I don’t blame Coco for being jealous. These look mouthwatering!

  8. Made these last night and they were a big hit! My oldest son said it was the best dessert I’ve ever made. Thanks for the recipe!

  9. Gina Avile

    The recipe looks great! What brand of cream cheese did you use?

    • There are a couple of brands of vegan cream cheese that are available. I tend to prefer Tofutti’s Better than Cream Cheese. It’s easy for me to find available and it has the flavor and consistency of cream cheese that I’m looking for.


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