Hope your weekend is peachy! Ours is actually fairly sizzling and humid as Bristol is having a mini heatwave proper now. In the event 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 don’t seem to be even positive what vegan means 🙂 – they cherished them and didn’t realise these have been made with one thing aside from cheese. That’s a winner in my ebook!

These creamy cheesecakes function a scrumptious shortbread base, tangy and zesty cheesecake filling and contemporary blueberries that get all jammy within the oven. I picked blueberries however any berries will work simply as effectively. 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 cause, 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 provide the cheesecake layer a bit of extra creaminess. Use the kind that is available in a block, moderately than spreadable variety that is available in a bathtub. You possibly can additionally use coconut oil – if you happen to have been to try 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 possibly can 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 totally dissolve within the oven throughout baking (that is extra of a priority for the shortbread, rather less so for the filling).

You possibly can additionally use MAPLE SYRUP or an identical liquid sweetener. To make use of maple syrup for the bottom, place the entire dry components 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 on account of the truth that maple syrup provides moisture, you need 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 could have to take it out of the oven a bit of sooner consequently.

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

PLAIN FLOUR: I used plain flour to make the shortbread, however gluten-free flour combine (containing a excessive proportion of starches) will work simply as effectively 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. In the event you don’t wish to use cashews, I’m fairly positive that hulled sunflower seeds will work simply as effectively (additionally they want soaking) as I’ve used them in lots of different dishes that decision for creaminess to an ideal impact.

PLANT MILK: Plant milk is used to mix the cashews silky easy and hold 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 needed this slice to have a scrumptious tang. Be at liberty to scale back the quantity if you happen to desire issues to be much less lemony (make sure to use plant milk as a substitute) however I and all my style testers (most of them not even vegan) cherished the steadiness of flavours on this dessert.

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

BLUEBERRIES: I used contemporary blueberries, which I merely suspended within the cheesecake layer and dotted some extra on prime. You possibly can 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 arms.

Subsequent, add in salt and each flours in two batches and rub the butter-sugar combination into the dry components. By the point you might be achieved, 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 arms, compact it effectively (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 putting the entire components (other than blueberries) in a blender and mixing till easy. Pour cheesecake combination over the bottom and stud with extra blueberries. Bake till the sides are agency however the center stays wobbly.

Quiet down utterly. For the best wanting slices, refrigerate for a minimum of 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.