Vegan cheesecake bars with berries are probably my most loved recipe on Instagram. Apart from the fact that pictures represent them pretty well, the bars end up being even better when you actually try them.

I had to remake and tweak this recipe a few times before it became exactly what I wanted. Knowing how to make these gorgeous bars makes me want to make them every week.

The best things happen when you give your creativity some space

I was playing around with cheesecake – like a proper cheesecake – recipe. The cake turned out great and really tasty so I wanted more from this evergreen dessert. Vegan cheesecake bars with berries were my next idea. At first, I wanted to make pure cheesecake with berry jelly on top. But then I realized it’s a lot better if I just sprinkle berries on top. No more sugar needed (I would need to add some to the jelly), no complications, no added dirty dishes.

I am still not over with the cheesecake obsession, though. I’m thinking cheesecake mousse in a glass, and cheesecake pancakes from the oven. All vegan of course. Vegan cheesecake for all!

Can I make vegan cheesecake bars with different ingredients?

Sure you can! But I cannot guarantee success then. There are minor changes you can make to the recipe and get pretty much the same result though:

1. You can switch sugar with agave syrup. In that case, replace sugar with 70 g agave syrup, but also only add 20 ml of lemon juice and 50 g of yogurt. Try it before you pour it over the cookie base to add more agave if you like. Be aware that bars won’t have as much of that refreshing lemony taste as the original ones.
2. You can use any kind of cookies. I use digestive cookies, but you can use homemade cookies or store-bought ones. I recommend simple, neutral cookies, but you can play around. The taste of the whole dessert will be different if you use stronger-tasting cookies (like oreos).
3. Toppings. You don’t have to use any at all. But berries really fit well into this recipe. You can try it with any other frozen fruit too.
4. Vanilla and lemon sugar: yes, of course you can replace these! Use vanilla extract or pure vanilla seeds from the pod. Instead of lemon sugar use lemon zest but make sure you use bio lemons with edible skin.
5. Instead of coconut yogurt you can use any kind of plant-based yogurt, like soy, oat, or almond yogurt.

The changes I do NOT recommend you make are:

1. Oil in the cookie base: it adds moisture to keep cookies together but also makes the base crumbly. If you use milk or fruit purée, you’ll get a hard brick that won’t be fun to eat.
2. Starch: it makes this cream really creamy so I highly recommend using that. You could try with agar agar or tapioca too, but I haven’t yet so I can’t guarantee it will work the same as starch

Make sure to tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes

In case you’re loving creamy desserts as much as I do you will LOVE my super creamy vegan chocolate pie or this vegan spiced pumpkin pie.

Vegan Cheesecake Bars with Berries

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Ingredients

  

Cookie base

• 250 g cookies digestive or other "neutral" cookies
• 100 g coconut oil

Cheesecake cream

• 400 g silken tofu
• 1 pack vanilla sugar
• 1 pack lemon sugar or 1 tsp lemon zest
• 40 ml lemon juice
• 70 g sugar brown
• 100 g coconut yogurt
• 30 g starch

Topping

• 200 g berries mixed, raspberries, blueberries, or anything else

Instructions

 

Cookie base

• Preheat oven to 180°C.
• Put your cookies into a standing mixer. Blend them to get cookie crumbles. Melt coconut oil and add it to cookies. Blend again to combine cookies and oil.
• Take a smaller baking tray and line it with parchment paper. Put cookie mixture into the pan and spread it out evenly. Using a spoon, press it to the bottom of the tray to create a cookie base.
• Add all the ingredients for the cheesecake cream to a blender. Blend it until it forms a smooth paste. Pour this cream over the cookie base and spread it out evenly. Gently tap the try on the surface to loosen bubbles of air in the cream.
• Sprinkle berries over the cream evenly.
• Bake for 1 hour in a preheated oven at 180°C. Once baked, take it out and leave it on the counter for about 1 hour. Then transfer it to the fridge for at least one more hour, even better overnight to let it cool down completely and become a refreshing dessert.
• Before serving, cut it into 20-24 pieces.

Keyword cheesecake, cheesecake bars, cheesecake with berries, vegan cheesecake, vegan cheesecake bars