Berry Vegan Cheesecake Bars
This summery recipe uses all the blueberries and strawberries. This gorgeous vegan cheesecake recipe is one to wow your family and friends!
Equipment
- oven
- 8x8 pan
- freezer
- blender
Ingredients
CRUST INGREDIENTS
- 300 grams graham wafer crumbs
- 1 tbsp coconut sugar
- ⅛ tsp fine sea salt
- 5 tbsp melted vegan butter
CHEESECAKE LAYER INGREDIENTS
- 1 cup cashews (soaked overnight)
- ½ cup vegan yogurt
- ¼ cup melted coconut oil
- ¼ cup maple syrup (room temperature)
- ¼ cup lemon juice
- 1 tsp vanilla
- pinch salt
TOP LAYER INGREDIENTS
- 1 cup frozen raspberries
- 1 cup fresh strawberries
- 1 tbsp chia seeds
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- blueberries
- rose petals
Instructions
CRUST INSTRUCTIONS
- Preheat oven to 350.
- Place parchment into an 8/8 square pan.
- Combine graham wafer crumbs, melted butter and sea salt and stir to combine. The mixture should hold together when pinched.
- Press firmly into the pan and bake for 10 min. Remove from the oven and let fully cool.
- *Use a flat-bottomed ramekin to press into the pan.
CHEESECAKE LAYER INSTRUCTIONS
- Rinse soaked cashews.
- Place all ingredients for cheesecake in a high speed blender and blend until smooth and creamy.
- Pour onto the cooled crust, tap several times to release air bubbles and place gently into the freezer.
TOP LAYER & GARNISH INSTRUCTIONS
- In the same blender place ingredients for the top layer and blend until smooth, scraping down sides as needed.
- Once the cheesecake layer has firmed up, pour the top layer on, smoothing it out with an offset spatula. Place back in the freezer for several minutes.
- Finally, remove cheesecake from the freezer and dress with blueberries and rose petals.
- Place back in the freezer for up to 4 hours. When ready to serve, remove from the freezer and allow to set for approximately 20 minutes.
- Slice into bars. Leftovers can remain in the freezer for up to a month in a sealed container.