Vegan raspberry cheesecake bars
Refreshing triple layered summer bars.
Ingredients
Crust
- 250 g half white flour
- 1 teaspoon baking powder
- 20 g coconut oil
- 10 g maple syrup
- 90 ml cold water
- 40 g soya yoghurt
- a pinch of salt
Raspberry filling
- 400 g raspberries
- 20 g corn starch
- 20 g maple syrup
Cheesecake cream
- 250 g tofu
- 175 g soya yoghurt
- 40 g maple syrup
- 10 ml lemon juice juice of 1/2 of lemon
- 1 teaspoon vanilla extract
- 15 g corn starch
Instructions
Crust
- Mix flour, baking powder and salt.
- Add coconut oil, maple syrup, soya yoghurt and mix it a bit.
- Then add cold water and mix and knead until you get a smooth dough.
- Cover it and put it in the fridge for at least 30 minutes.
- Then roll it out, put in a pan and make a few holes with a fork.
- Bake the crust on 180°C for around 10 minut and after that add other two layers.
Raspberry filling
- Put raspberries and maple syrup in a pan and slowly bring to a boil. Stir from time to time so it doesn't stick to the bottom of the pan.
- When it starts boiling, add corn starch mixed with a little bit of water and stir all the time, so there won't be any lumps.
- Cook for around 5 minutes and stir a few times.
- Then pour it on previously baked crust and spread evenly.
Cheesecake cream
- For cheesecake cream put all of the ingredients in a blender and blend until you get a smooth cream.
- Carefully spread it on top of raspberry cream and bake it for 45 minutes on 180°C.
- Let it cool down and then cut into bars. If you want, you can sprinkle some powdered sugar on top.