Hope your weekend is peachy! Ours is basically fairly scorching and humid as Bristol is having a mini heatwave proper now. Should you really feel like a easy but scrumptious weekend bake, might 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 cherished them and didn’t realise these had been made with one thing apart from cheese. That’s a winner in my ebook!

These creamy cheesecakes function 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 properly. I had half a thoughts to make these with raspberries really (like right here) however my husband stopped me from perpetually tinkering with a recipe for no good purpose, including to my workload and stress degree – 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 present the cheesecake layer a little bit extra creaminess. Use the sort that is available in a block, slightly than spreadable form that is available in a bath. You might additionally use coconut oil – for those who had been to do this I like to recommend utilizing refined sort, 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 might make this dessert look rather less appetising and that if it isn’t finely floor, it might not totally 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 analogous liquid sweetener. To make use of maple syrup for the bottom, place the entire dry elements 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 – remember that you’ll find yourself with a much less indulgent shortbread although as as a consequence of the truth that maple syrup provides moisture, it’s important 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 will have to take it out of the oven a little bit sooner in consequence.

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

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

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

PLANT MILK: Plant milk is used to mix the cashews silky clean and preserve the consistency of the filling moist sufficient so that after 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 wished this slice to have a scrumptious tang. Be at liberty to scale back the quantity for those who favor 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) cherished 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 for those who favor 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 prime. You might additionally use frozen (the dessert might have an extended baking time) or a jam. Alternatively, use one other fruit: raspberries or blackberries could be my suggestion.

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 fingers.

Subsequent, add in salt and each flours in two batches and rub the butter-sugar combination into the dry elements. By the point you’re finished, the combination needs 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 fingers, compact it properly (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 few of the blueberries throughout.

Make cheesecake filling by inserting the entire elements (other than blueberries) in a blender and mixing till clean. Pour cheesecake combination over the bottom and stud with extra blueberries. Bake till the perimeters are agency however the center stays wobbly.

Settle down fully. For the smartest trying slices, refrigerate for no less than 2 hours after baking, use a pointy and heat knife (dip it in scorching 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.