Vegan cheesecake bars with blueberries

Hope your weekend is peachy! Ours is basically fairly sizzling and humid as Bristol is having a mini heatwave proper now. For those who really feel like a easy but scrumptious weekend bake, could I curiosity you in these tangy vegan cheesecake bars studded with jammy blueberries?

These vegan cheesecake bars with blueberries are very easy to make and completely to die for. I examined them on Duncan’s kayaking mates, none of whom are vegan and (by the sound of issues) they aren’t even positive what vegan means 🙂 – they liked them and didn’t realise these had been made with one thing aside from cheese. That’s a winner in my e book!

These creamy cheesecakes characteristic a scrumptious shortbread base, tangy and zesty cheesecake filling and recent blueberries that get all jammy within the oven. I picked blueberries however any berries will work simply as nicely. I had half a thoughts to make these with raspberries truly (like right here) however my husband stopped me from endlessly tinkering with a recipe for no good motive, including to my workload and stress stage – thanks Duncan for having my again! x

MORE ABOUT THE INGREDIENTS

VEGAN BUTTER: I used vegan butter (I used Violife) to make the shortcrust base and to offer the cheesecake layer somewhat extra creaminess. Use the sort that is available in a block, fairly than spreadable form that is available in a bathtub. You might additionally use coconut oil – should you had been to do this I like to recommend utilizing refined kind, like this, which has been steamed to take away coconut style.

SUGAR: I used caster sugar (which is what UK calls superfine white sugar) to sweetened each the bottom and the filling. You might use any sugar you want remembering that if it’s darkish in color, it could make this dessert look rather less appetising and that if it isn’t finely floor, it could not absolutely dissolve within the oven throughout baking (that is extra of a priority for the shortbread, rather less so for the filling).

You might additionally use MAPLE SYRUP or an identical liquid sweetener. To make use of maple syrup for the bottom, place the entire dry substances in a bowl first, add 3 tbsp (45 ml) of maple syrup and sufficient softened vegan butter (about 40 g / 1.4 oz) to make the combination clump collectively – bear in mind that you’ll find yourself with a much less indulgent shortbread although as because of the truth that maple syrup provides moisture, it’s a must to use much less sweetener and fewer fats. To make use of maple syrup within the filling, use it as a substitute of plant milk and you might have to take it out of the oven somewhat sooner consequently.

ALMOND FLOUR: Almond flour helps to maintain the shortbread extra tender.

PLAIN FLOUR: I used plain flour to make the shortbread, however a great gluten-free flour combine (containing a excessive proportion of starches) will work simply as nicely if you wish to hold this dessert gluten-free.

CASHEWS: I used uncooked cashews, soaked in water first in order that they soften, to make the cheesecake filling. For those who don’t need to use cashews, I’m fairly positive that hulled sunflower seeds will work simply as nicely (in addition they want soaking) as I’ve used them in lots of different dishes that decision for creaminess to a terrific impact.

PLANT MILK: Plant milk is used to mix the cashews silky clean and hold the consistency of the filling moist sufficient so that when the dessert is baked, it’s creamy and never dry. I used soya milk however any plant milk will do.

LEMON ZEST AND JUICE: I used zest of a complete lemon and a really beneficiant quantity of lemon juice as I needed this slice to have a scrumptious tang. Be at liberty to scale back the quantity should you choose issues to be much less lemony (you should definitely use plant milk as a substitute) however I and all my style testers (most of them not even vegan) liked the stability of flavours on this dessert.

VANILLA: I used a beneficiant quantity of vanilla to inject much more flavour into the filling, however you possibly can skip it should you choose lemon flavour by itself. A small quantity of freshly floor cardamom would additionally pair actually properly with lemon and blueberries.

BLUEBERRIES: I used recent blueberries, which I merely suspended within the cheesecake layer and dotted some extra on high. You might additionally use frozen (the dessert may have an extended baking time) or a jam. Alternatively, use one other fruit: raspberries or blackberries could be my advice.

THIS IS HOW YOU MAKE THESE

Place softened vegan butter and sugar in a mixing bowl and rub sugar into the butter utilizing a fork first after which your palms.

Subsequent, add in salt and each flours in two batches and rub the butter-sugar combination into the dry substances. By the point you’re carried out, the combination ought to be moistened sufficient to clump up when squeezed.

Scatter the shortbread base combination within the ready baking tin (I used a 20 cm / 8″ sq. baking tin) and press it down utilizing your palms, compact it nicely (use a flat-bottomed glass to assist), the prick the bottom with a fork throughout to cease it from cracking. Bake till golden brown, cool, and scatter a number of the blueberries throughout.

Make cheesecake filling by putting the entire substances (aside from blueberries) in a blender and mixing till clean. Pour cheesecake combination over the bottom and stud with extra blueberries. Bake till the sides are agency however the center stays wobbly.

Settle down utterly. For the smartest wanting slices, refrigerate for not less than 2 hours after baking, use a pointy and heat knife (dip it in sizzling water briefly and wipe dry). Retailer in an air-tight container within the fridge for as much as 5 days or freeze for as much as 2 months.