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Cookies and Cream Cheesecake Squares - V

Who can have a bad day with these ultra rich cookies and cream bars?

This make ahead dessert will be a tasty recipe you make all year round without anyone suspecting it's a healthier alternative to full fat cheesecake and 100% plant-based. 

Serving Size:   16      Prep Time:   10-15 minutes         Cook Time: 3 min



  • 1 c cashews, soaked in warm water 
  • 45 g  Luptopia Protein Crumbles, cooked
  • 1 oz of sugar free sugar substitute
  • 30 g vanilla pea protein powder or protein powder of choice
  • 1 tsp vanilla
  • Juice of 2 lemons
  • 4 TB light cocowhip 
  • 4 TB sugarfree Chocozero syrup
  • 1 box (12 oz) Vegan Cookies and Cream Cookies 



      1. Line baking 8x8 or 9x9 pan with parchment paper
      2. Line bottom with one layer of cookies and cream halves only (creme side facing up) and set aside cookie tops to be crushed. 
      3. Mix Luptopia Protein Crumbles and all other ingredients except remaining cookies and blend in high speed blender, scraping sides as needed. This will be your "cheesecake" filling.
      4. Once smooth, pour half of mixture over the layer of cookies in pan.
      5. Place another layer of cookies and cream cookies, but this time use entire cookie. 
      6. Pour remaining "cheesecake" mixture over the layer of cookies.
      7. Crush the cookie halves that were set aside and sprinkle evenly over the top of the layers. 
      8. Freeze 2-3 hours in airtight container, and set out at room temperature to soften slightly before serving. .

        Nutrition Facts: 179 Cals per bar/ 24g Carbs (6g of fiber)/ 6.6 g Protein/ 8.5g Fat/ 9.4g Sugar


        - If you prefer not to use sugar free, you can easily substitute for organic syrup and organic cane sugar. It will change macros. 

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