Caramelized sugar makes everything tastier, and these crème brûlée cheesecake bars are the proof! Discover this vegan cheesecake recipe with a caramelized twist that will make your taste buds dance.
1 hour 25 minutes
vegan biscuits vegan butter cashews silken tofu coconut cream lemon juice sugar flour
These crème brûlée cheesecake bars are vegan which means I didn’t use milk, eggs, or any butter to make it, and yet it tasted incredibly good!
I used cashews and silken tofu as the base for the cream. The result was a vegan cake with the delicious taste of cheesecake and the subtle aroma of burnt sugar.
Crème brûlée is an elegant and sophisticated dessert, with a rich history and a simple and delicious recipe, which was the inspiration for today’s recipe – cheesecake-type crème brûlée cake.
To get an authentic caramel sugar taste, it is important to caramelize the sugar at the right temperature and not burn it.
It is also important to continuously stir the egg and milk mixture, to avoid the formation of lumps.
Compared to the classic cheesecake, cheesecake bars have the advantage of being easier to serve and handle, being ideal to be transported to parties or other events.