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Vegan Crème Brûlée Cheesecake Bars recipe Prajitura cu zahar ars de post

Vegan Crème Brûlée Cheesecake Bars

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.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Choose Serving Size 12 cheesecake bars

Ingredients 

  • 250 g 8.8 oz vegan biscuits
  • 100 g 3.5 oz vegan butter, melted

Cream:

  • ½ cup raw cashews
  • 400 g 14.1 oz silken tofu
  • 1 cup coconut cream
  • ¼ lemon juice
  • 1 teaspoon lime peel grated
  • 1 cup sugar
  • ¼ cup flour
  • 2 tablespoons of cornstarch
  • 1 tablespoon of vanilla extract
  • pinch of salt

For the topping:

  • ¼ cup brown sugar
  • ¼ cup white sugar

Instructions

  • Heat the oven to 180 C (356F).
  • Add the biscuits and melted butter to the blender. Mix until the biscuits are completely crushed and the butter is completely incorporated.
  • Transfer the composition to the baking tray and press to obtain an even layer.
  • Bake in the oven for 10 minutes and let it cool.
  • Prepare the cream by firstly soaking the cashews in hot water for 30 minutes before using.
  • In the blender or food processor, add soaked cashews, silken tofu, coconut cream, lemon juice, lime peel, sugar, flour, starch, vanilla extract and salt. Mix until the composition becomes homogeneous and creamy.
  • Pour the cream over the cooked cheesecake base.
  • Place the cheesecake tray into another larger one and add water to the large tray.
  • Bake the dessert for 60 minutes, until the cream becomes firm.
  • After it cools down, prepare the topping.
  • Sprinkle brown and white sugar over the cheesecake and melt it with a kitchen torch until caramelized.
  • Cut the cheesecake into squares and serve.