Vegan Crème Brûlée Cheesecake Bars
Creamy vegan cheesecake bars on a buttery biscuit crust, finished with a crackly caramelized sugar top just like classic crème brûlée. They need a little oven time, so plan for about 85 minutes from start to finish.
Ingredients
- 250 g vegan biscuits
- 100 g vegan butter melted
Cream:
- ½ cup raw cashews
- 400 g silken tofu
- 1 cup coconut cream
- ¼ lemon juice
- 1 teaspoon lime peel grated
- 1 cup sugar
- ¼ cup flour
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- pinch salt
For the topping:
- ¼ cup brown sugar
- ¼ cup white sugar
Instructions
- Heat the oven to 180°C (356°F).
- Add the biscuits and melted butter to the blender. Blend until the biscuits are completely crushed and the butter is fully incorporated.
- Transfer the mixture to the baking tray and press it down to form an even layer.
- Bake for 10 minutes, then let the crust cool.
- Prepare the cream: first soak the cashews in hot water for 30 minutes before using.
- In a blender or food processor, add the soaked cashews, silken tofu, coconut cream, lemon juice, lime peel, sugar, flour, cornstarch, vanilla extract and salt. Blend until the mixture is smooth, homogeneous and creamy.
- Pour the cream over the baked cheesecake base.
- Place the cheesecake tray inside a larger tray and add water to the larger tray to create a water bath.
- Bake the dessert for 60 minutes, until the cream is set and firm.
- Once it has cooled down, prepare the topping.
- Sprinkle the brown and white sugar over the cheesecake and melt it with a kitchen torch until caramelized.
- Cut the cheesecake into squares and serve.
Notes
Store in an airtight container in the fridge for up to 4 days. For the crispiest brûlée top, torch the sugar just before serving so it stays crackly rather than softening in the fridge.