Step 1: Prepare the Cookie Dough Base

1. Mix Ingredients: In a large mixing bowl, combine almond flour, oats, maple syrup, melted coconut oil, almond butter, vanilla extract, and salt. Stir until all ingredients are well combined, forming a sticky dough.
2. Press into Pan: Line an 8×8 inch baking pan with parchment paper. Evenly press the cookie dough mixture into the bottom of the pan to form a smooth base.

Step 2: Make the Cheesecake Layer

3. Blend Cashews: Drain and rinse the soaked cashews. Transfer them to a high-speed blender or food processor.
4. Add Remaining Ingredients: Add coconut cream, lemon juice, and agave syrup to the blender with the cashews.
5. Blend Until Smooth: Blend the mixture until it becomes creamy and smooth, ensuring there are no lumps.
6. Pour Over Base: Pour the cheesecake mixture over the cookie dough base in the pan. Use a spatula to spread it evenly.

Step 3: Chill and Serve

7. Refrigerate: Place the pan in the refrigerator and let it chill for at least 4 hours, or until the cheesecake layer is firm to the touch.
8. Cut and Enjoy: Once set, remove the pan from the fridge and cut the dessert into 12 bars. Serve and enjoy your delicious Vegan Cheesecake Cookie Dough Bars!