Vegan Cheesecake Bars
Last night I had a major craving for vegan cheesecake, but I pushed the idea aside because I knew I didn’t have the ingredients for a graham cracker crust, or a ready-made one on hand. After mentally searching the pantry for sweet-treat ideas, it was like a light bulb moment; make cheesecake bars with a crust like the one from the Time-Warp Lemon Squares! I didn’t bother trying an existing recipe because I knew that I didn’t have everything that I needed on hand for those I’d seen in the past, so I just went straight for creating my own. Oh my goodness, this vegan cheesecake is absolutely delicious! I didn’t have any berries, so I topped mine off with a drizzle of chocolate syrup, but any topping would be perfect. Also, the filling could be baked into a graham crust if preferred.
- 1 cup unbleached all purpose flour
- 5 tablespoons vegan butter
- 1/4 cup sugar
- 1 lb 10 oz package vanilla silken tofu
- 8 oz tub vegan cream cheese
- 1/2 cup vegan powdered sugar
- 2 tablespoons unbleached flour
- 1 tablespoon lemon juice
Preheat oven to 350 degrees. Mix together crust ingredients and press into an 8×8 pan. Bake crust for 15 minutes. While crust bakes, beat together cheesecake filling ingredients until smooth. Pour into baked crust. Bake, still at 350 degrees, for 35-40 minutes. Allow to cool to room temperature and then refrigerate over night or for at least several hours. Drizzle with chocolate syrup or top off with fruit sauce and ripe berries. Enjoy!