Vegan Cheesecake Bars With Wild Raspberries and Chocolate Crumbs

Cheesecake is one of those cakes I could always eat. I just love the rich creaminess and that it is so versatile. These vegan cheesecake bars are super easy to make, creamy, delicious and topped with sweet wild raspberries and chocolate crumbs. Hope you love!

The Recipe

Vegan cheesecake bars with wild raspberries and chocolate crumbs

Ingredients

For the crust and the crumbs:

1 cup / 150 g all-purpose flour

1/4 cup / 55 g sugar

1/2 teaspoon baking powder

1/4 cup / 20 g dark baking cocoa powder

6 tablespoons / 80 g vegan butter

4 tablespoons plant-based milk (I used oat milk)

For the filling:

21.2 ounces / 600 g vegan sweetened soy vanilla yogurt

8.8 ounces / 250 g vegan sour cream or vegan cream cheese

1/2 cup / 100 g sugar

1.4 / 40 g vegan butter

1/4 cup / 30 g cornstarch

1/2 cup / 70 g wild raspberries (sub in raspberries or blackberries)

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar, baking powder, cocoa powder, butter and milk and knead by hand until smooth.

3. Line an 8-inch (20 cm) rectangular baking pan with parchment paper. Add about 3/4 of the dough into the cake pan and press flat with hands so that you get a crust.

4. For the filling combine all ingredients and mix until smooth. Pour the filling into the cake. Top with wild raspberries and use the leftover dough to make crumbs.

5. Bake for about 1 hour. Allow cake to cool down completely and put for at least an hour into the fridge. Slice and ENJOY!