Peanut Butter Chocolate Chip Cookie Cheesecake Bars (Gluten Free, Vegan)

If you’re a fan of chocolate and peanut butter together, you are going to love these no-bake Peanut Butter Chocolate Chip Cookie Cheesecake Bars. They are layered, freezer-friendly, and made with just a few better-for-you ingredients.

I love ANYTHING with a chocolate shell, and these bars are basically cookie dough cheesecake meets chocolate shell, needless to say I’m obsessed.

They’re sweet, salty, creamy, and packed with protein thanks to Truvani vanilla protein powder. The best part? They’re no-bake and freezer-friendly, so you can keep a stash ready for whenever the craving hits.

Watch Me Make Peanut Butter Chocolate Chip Cookie Dough Cheesecake Bars

I used Truvani Chocolate Chip Cookie Dough Protein Bars as the crust. You just crumble them up and press into the base… it’s literally THAT easy. Then you layer on a super simple peanut butter cheesecake filling and top it with dark chocolate.

I highly recommend keeping these in your freezer at all times.

Why You’ll Love These

• No-Bake & Freezer-Friendly: Perfect for summer or anytime you don’t want to turn on the oven.

• Simple Ingredients: Made with Truvani protein & bars (Code: SARI), coconut yogurt, peanut butter, and chocolate.

• High Protein: Each bar has a sneaky protein boost to keep things more balanced.

• Easy To Make: It literally just takes a couple of minutes to throw these together and you have a healthy, high protein sweet treat on deck for the week.

What You’ll Need

• Truvani Chocolate Chip Cookie Dough Bars (Code: SARI) – You can sub with any soft cookie dough bar, but these are my favorite.

• Coconut yogurt – Thick, creamy texture is key! You can use dairy-free or Greek yogurt.

• Truvani Vanilla Protein Powder (Code: SARI) – Adds flavor, protein, and structure.

• Creamy peanut butter – Almond butter works too.

• Dark chocolate chips – Use any chocolate you love, I used HU Kitchen because it’s dairy and refined sugar free

• Coconut oil – Helps the chocolate melt smooth and makes the top layer easier to bite into

How to Make Them

1. Crumble the Truvani bars into small pieces and press them into a candy bar silicone mold or small loaf pan lined with parchment.

2. In a bowl, mix the coconut yogurt, protein powder, and peanut butter until fluffy and smooth.

3. Spread the peanut butter cheesecake mixture over the base layer.

4. Melt the dark chocolate and coconut oil together until smooth. Pour over the cheesecake layer.

5. Place in the freezer for at least 2–3 hours or until set. Pop out of the molds and enjoy straight from the freezer.

Recommended Tools

• Silicone candy bar mold

• Measuring Cups and Spoons

• Mixing bowls

• Small spatula

FAQ

• Can I use a different protein bar?

  Yes! Any soft textured chocolate chip protein bar will work, but Truvani’s is my go to because of how clean the ingredients are.

• Do I have to use coconut yogurt?

  Nope! Greek yogurt works too, just use something thick.

• How should I store these?

  Keep them in the freezer in an airtight container. They’ll stay good for at least a month, but let’s be real…they won’t last that long.

• Can I make this nut-free?

  Swap the peanut butter for sunflower butter or tahini if you need a nut free version.

Gluten Free, Vegan, Dairy Free, Chocolate, High Protein, Low Sugar, Easy Recipes, Peanut Butter, Protein Powder, Cheesecake

No-Bake

American

Yield: 4

Author: Sari Cano

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Peanut Butter Cookie Dough Cheesecake Bars

These no-bake peanut butter chocolate chip cookie cheesecake bars are high protein, gluten-free, and freezer-friendly.

Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M

Ingredients

Base Layer

• 4 Truvani Chocolate Chip Cookie Dough Bars, crumbled

Peanut Butter Cheesecake Filling

• 1 cup coconut yogurt (or Greek yogurt if not dairy-free)
• 1 scoop Truvani Vanilla Protein Powder
• 1/4 cup creamy peanut butter

Chocolate Shell

• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions

1. Make the Base:
2. Crumble the Truvani Chocolate Chip Cookie Dough Bars into small pieces. Press them evenly into a candy bar-shaped silicone mold or a parchment-lined loaf pan.
3. Mix the Filling:
4. In a medium bowl, mix together the coconut yogurt, Truvani vanilla protein powder, and peanut butter until smooth and fluffy.
5. Layer It Up:
6. Spread the cheesecake filling over the cookie dough base, smoothing it out to the edges.
7. Make the Chocolate Shell:
8. Melt the dark chocolate chips with the coconut oil in 30-second intervals in the microwave (or use a double boiler). Stir until smooth.
9. Top the Bars:
10. Pour the melted chocolate over the cheesecake layer, spreading it evenly.
11. Freeze & Serve:
12. Freeze for at least 2–3 hours, or until fully set. Pop out of the molds and enjoy straight from the freezer!

Nutrition Facts

Calories

285

Fat

19 g

Carbs

16 g

Fiber

4 g

Sugar

8 g

Protein

13 g

http://feedyoursoulsari.com/blog/peanut-butter-chocolate-chip-cheesecake-bars-vegan-high-protein

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💡 More high protein recipes you’ll love: [High Protein Double Chocolate Cheesecake] / [High Protein Brownie Fruit Pizza] / [ Salted Caramel Stuffed Brownies ]