Vegan Blueberry Cheesecake Bars

🧂 Ingredients

• 8 oz vegan cookies

  *see notes for GF options
• ⅓ cup vegan butter

  melted
• 17,6 oz vegan cream cheese

  at room temperature
• 1 cup coconut cream

  at room temperature, *see notes for options
• ⅔ cup sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries

  + more to garnish

Instructions

• 1 Preheat the oven to 350°F (175°C). Line a brownie pan (or 9x9-inch square pan)
  with parchment paper, leaving an overhang on both sides (so it can be lifted out
  easily before cutting).
• 2 Add the cookies to a food processor or blender [https://amzn.to/2uZcqSw] and
  process into fine crumbs. (Or put them into a freezer bag and crush using a
  rolling pin.)
• 3 In a bowl, combine the cookie crumbs with melted butter. Then, press evenly onto
  the bottom of your prepared baking pan. Bake for 8 minutes, then allow to cool.
• 4 In a mixing bowl, beat the cream cheese, coconut cream, sugar, cornstarch, and
  vanilla extract with an electric hand mixer until smooth and creamy.
• 5 Spread the filling evenly over the prepared cookie crust, and gently press in
  the blueberries. Bake for 45-50 minutes until the cheesecake top is set but the
  middle should still wobble a bit (it will set completely as it cools in the
  refrigerator).
• 6 Allow to cool to room temperature, then cover loosely with a clean kitchen towel
  and place in the refrigerator for at least 4 hours (or overnight) until it’s set
  completely.
• 7 Use a sharp knife to cut the blueberry cheesecake into bars and enjoy!

Nutrition Info