vegan caramel- apple cheesecake bars with cinnamon streusel
A delicious vegan turn on a classic cheesecake, that will bring all the fall flavours to your plate thanks to the addition of apples and a cinnamon-streusel topping!
Servings 8 bars
Ingredients
crust
- 80 g oatflour Oats ground into a fine flour*
- 1 Tbsp ground almonds
- 1 Tbsp maple syrup
- 2 Tbsp plant milk
- 2 Tbsp cashew butter **
filling
- 400 g silken tofu
- 3 Tbs lemonjuice
- 1 Tsp vanilla extract
- 1/2 Tsp lemonzest
- 1/2 Tsp baking powder
- 30 g vanilla custard powder
- 100 g pitted dates soaked in hot water for 10+ Minutes
- 60 g cashewbutter
- 150 g apple peeled and sliced thinly into halfmoons
streusel
- 50 g oatflour *
- 1 heaping Tbsp pecanbutter **
- 2 Tbsp coconut sugar or fine brown sugar
- 1-2 Tbsp plant milk
- 1 1/2 Tsp cinnamon
Instructions
crust
- Preheat the oven to 200C.
- Mix together all the ingredients for the crust. The dough will be a bit sticky.
- Press/spread into a lined loaf tin / small baking form (I creased mine slightly with oil) and bake for 20-25 minutes until slightly golden.
filling
- Meanwhile, prepare the filling. Add everything EXCEPT the apple to a blender and blend until completely smooth.
- When the crust is ready, evenly arrange apple slices. Pour the filling over the crust and apples, put back into the oven, reduce the heat to 180C and bake for 30 minutes to get a nice golden-brown colour.
Streusel
- Mix together all ingredients for the streusel.
- Sprinkle the streusel on top, increase the temperature to 200C again and bake for another 10 minutes.
- Let cool COMPLETELY, before taking out of the form. This step is important, as the cake will firm up more and won't fall appart that way!
- Slice up and ENJOY!
Notes
*Opt for gluten free oats if you need to!
**You can use any other nut/seed butter or (vegan) butter instead!