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horizontal picture of stakced vegan cheesecake bars

Vegan Cheesecake Bars with Berries

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Prep Time 20 minutes
Cook Time 1 hour
Resting time 2 hours
Total Time 3 hours 20 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Cookie base
  1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle berries over the cream evenly.
  6. 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.
  7. Before serving, cut it into 20-24 pieces.