Copycat Vegan Philadelphia Cheesecake Bars
Do you remember those Philadelphia cheesecake bars from the 90's? I veganized them and they are incredible!
Servings: 10
Calories: 279kcal
Ingredients
For The Crust
- 1 1/2 Cups Vegan graham cracker crumbs
- 1/3 Cup Organic cane sugar
- 6 Tablespoons Vegan butter, melted
For The Filling
- 8 Ounces Firm tofu, about 1/2 a block
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1/2 Cup Organic cane sugar
- 1/4 Cup Agave syrup or maple syrup
- 1 1/2 teaspoons Vanilla
- 1 1/2 teaspoons Cornstarch
- 3 Tablespoons All purpose flour
- 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- Pinch of Salt
For the Topping
- 1/3 Cup Strawberry jam or preserves
- 4 Ounces Vegan white chocolate, I used King David Brand
Instructions
- Preheat the oven to 300 degrees(F).
- In a medium sized mixing bowl, stir together the graham cracker crumbs and cane sugar.
- Pour in the melted butter and stir to thoroughly combine.
- Pour the crust into an 8x8 inch baking dish lined with parchment paper. Press the crust down firmly and evenly into the bottom of the baking dish.
- Bake for 10 minutes. Remove from the oven and then increase the oven temperature to 325 degrees(F).
- While the crust bakes, in a blender combine all the filling ingredients and then blend on high, scraping down the sides as needed until the filling is completely smooth. If you are having a hard time getting the blender to go, add a splash more non-dairy milk until it is smoothly blending.
- Once the crust has baked for 10 minutes, pour the filling over the crust. Smooth out evenly, then I like to bang it on the counter to get rid of any bubbles.
- Bake for 50 to 55 minutes at 325 degrees. The center will still be slightly jiggly, but it should look pretty firm overall.
- Let the cheesecake cool completely. I let cool for about an hour on the counter and then put in the fridge for at least 3 to 4 hours, but I usually cool them overnight.
- Once the cheesecake is cool, top and decorate them. Cut the cheesecake into bars, I like to cut in 5 strips and then in half, so you end up with 10 bars.
- Take a tiny spoon and scrape some of the cheesecake out of the top center of each bar. Fill that with strawberry jam. (see video)
- Melt the vegan white chocolate in 30 second intervals in the microwave, stirring after each interval, until the white chocolate has melted. I then pour the white chocolate in a pastry bag or large plastic bag. Cut the tip and then drizzle the white chocolate over the top of each bar!
- Keep the cheesecake bars in the fridge until serving or eating!
Video
Nutrition
Calories: 279kcal | Carbohydrates: 51g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 246mg | Potassium: 76mg | Fiber: 2g | Sugar: 37g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 1mg