Chocolate Chip Cookie Dough Cheesecake Bars

What You'll Need:

Base

1 1/2 cups graham cracker crumbs (from about 9 sheets)

2 tbsp. maple syrup

2 tbsp. coconut oil or earth balance butter, melted

Cheesecake Filling:

8 oz. vegan cream cheese*

1 tbsp. coconut oil, melted

1 tsp. vanilla extract

1/3 cup granulated sugar of choice (cane sugar, xylitol, coconut sugar, etc.)

Cookiedough Top:

1/2 cup granulated sugar of choice (brown sugar, cane sugar, or coconut sugar)

1/4 tsp. fine-grain sea salt

1 tsp. vanilla extract

1/4 cup (4 tbsp.) earth balance butter, room temperature

scant 3/4 cup flour (light spelt, whole wheat pastry, or organic all-purpose)

1/3cup non-dairy chocolate chips (only 1/4 cup if using mini chips)

How to Make It:

Line an 8-inch-by-8-inch square baking pan with parchment paper. Set aside.

In a medium bowl, mix together the graham cracker crumbs, melted oil or butter, and maple syrup until it is completely moistened. Press firmly and evenly into the baking pan. Set aside in freezer to firm up.

Using a stand mixer or hand beater, beat the cheesecake filling ingredients together until creamy. Pour on top of the graham cracker crust and place in the freezer to firm up.

Using a stand mixer or hand beater, beat the butter and sugar together until fluffy, about 2 minutes. Add the salt a vanilla and mix until combined. Add in the flour and beat on low to just combine. Stir in the chocolate chips.

Take tablespoon-sized pieces of cookie dough a flatten them between your palms and place them on top of the cheesecake layer, covering it as evenly as possible. return to freeze to firm at least 1 hour. Serve directly from freezer.