Hey there, fellow food adventurers! Chef Flora Bloom here, and today we're ditching the dairy and diving headfirst into a world of pure, unadulterated vegan deliciousness. I'm talking about these absolutely phenomenal Berry Bliss Vegan Cheesecake Dream Bars!
Now, I know what you might be thinking: "Vegan cheesecake? Is that even possible?" Oh, my friend, it's not just possible, it's downright magical! These bars are so creamy, tangy, and utterly divine, that even the most die-hard dairy devotees will be begging for seconds (or thirds, let's be honest). My friends, who are less than enthused about vegan food, devoured these not knowing they were missing the dairy. This makes me very happy indeed!
We're talking a buttery shortbread crust that melts in your mouth, a luscious cashew-based "cheesecake" filling that's bursting with lemon zest and vanilla, and juicy blueberries that turn into little pockets of jammy heaven as they bake. It's a symphony of flavors and textures that will leave you utterly smitten. Feel free to swap out the blueberries for any berries you want. Perhaps some raspberries for a different taste sensation?
Why You'll Love These Vegan Cheesecake Bars:
- Healthy & Nutritious: Made with wholesome ingredients, these bars are a treat you can feel good about. Perfect for those watching their health and nutrition.
- Easy to Make: No complicated techniques or fancy equipment needed. Simply blend, bake, and enjoy! Ideal for a light weekend baking session.
- Gluten-Free: No gluten means they're suitable for almost anyone!
- Crowd-Pleaser: Whether you're vegan or not, everyone will love these decadent bars. You can't go wrong with creamy and fruity.
Let's Talk Ingredients:
- Cashews: The secret to our creamy "cheesecake" filling. Soaked cashews blend into a velvety smooth base.
- Lemon Zest & Juice: Adds a delightful tang that perfectly complements the sweetness of the berries.
- Plant Milk: Keeps the filling moist and luscious. Feel free to use your favourite, almond, soy, or oat milk will work wonders.
- Vegan Butter: For that irresistible buttery flavour in both the crust and the filling. You can substitute with refined coconut oil for a healthier alternative.
- Blueberries: Or any berry, adds bursts of fruity flavour and makes the cheesecake more visually appealing
- Maple Syrup: A touch of maple syrup in the crust adds a hint of sweetness and is a healthier alternative to refined sugar.
Get Your Bake On!
Ready to create some serious vegan magic? Here's how it's done:
- Crust: Combine softened vegan butter, maple syrup, and gluten-free flour mix. Press into a baking pan and bake until golden brown.
- Filling: Blend soaked cashews, plant milk, lemon juice, lemon zest, vegan butter, maple syrup, vanilla, and a touch of salt until completely smooth.
- Assemble: Spread the filling over the cooled crust, top with fresh berries, and bake until set.
- Cool: Let the bars cool completely before slicing and serving. The wait is worth it, I promise!
Chef Flora's Tips for Success:
- Soak your cashews: Soaking is crucial for a smooth and creamy filling. Don't skip this step!
- Use a good quality blender: A high-powered blender will help you achieve the perfect consistency for the filling.
- Don't overbake: The centre should still be slightly wobbly when you take it out of the oven, it will set up during the cooling process.
- Be patient: Allow the bars to cool completely before slicing for the cleanest cuts.
- Get creative: Feel free to experiment with other fruits, add a pinch of cardamom, or drizzle some chocolate on top.
Berry Bliss Vegan Cheesecake Dream Bars Recipe
Yields: 16 servings Prep time: 30 minutes Cook time: 45 minutes
Ingredients:
For the Shortbread Crust:
- 90g vegan butter, softened
- 45ml maple syrup (3tbsp)
- 1/2 tsp fine salt
- 125g gluten free flour mix
- 50g almond flour
For the Cheesecake Filling:
- 200g raw cashews, soaked for at least 30 minutes
- 120ml plant milk
- 90ml lemon juice
- Zest of 1 lemon
- 125g maple syrup
- 1 tbsp vanilla extract
- 40g vegan butter, softened
- 150g blueberries or mixed berries, fresh or frozen
Equipment
- 8-inch square baking pan
- Parchment paper
- High-speed blender
Instructions
Get Started
- Preheat oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper.
Make the Crust
- In a large bowl, combine the softened vegan butter, maple syrup and salt. Mix with a fork first and then using your hands rub the butter in with the sugar.
- Add the gluten-free flour mix and almond flour. Mix until the dough comes together and is moist.
- Press the dough firmly into the lined pan, creating an even layer. Prick with a fork several times to prevent cracking.
- Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
Prepare the Filling
- Drain the soaked cashews thoroughly.
- In a high-speed blender, combine the cashews, plant milk, lemon juice, lemon zest, maple syrup, vanilla, and softened vegan butter.
- Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Assemble & Bake
- Arrange half of the berries on the baked shortbread crust.
- Pour the cashew filling evenly over the crust, then top with the remaining berries. Ensure they are spread evenly. .
- Bake for 25-30 minutes, or until the edges are set and the center is just slightly wobbly. You may need a little longer, depending on your oven.
- Allow to cool completely at room temperature. Then chill in the fridge for at least 2 hours for easier slicing.
Serve
- Lift the bars out of the pan using the parchment paper overhang.
- Cut into squares and serve. For best results use a warm sharp knife. Dip in hot water then wipe dry before each cut.
Store leftover bars in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
So there you have it! A simple, healthy, and utterly delicious recipe that's perfect for any occasion. If you try these Berry Bliss Vegan Cheesecake Dream Bars, make sure to tag me! Happy Baking!
Nutritional Information (per serving)
- Calories: 217
- Sugar: 14g
- Fat: 12g
- Saturates: 2g
- Protein: 4g
- Carbs: 25g