Vegan + Gluten-Free No-Bake Fig Cheesecake Bars! Recipe

Name: Vegan + Gluten-Free No-Bake Fig Cheesecake Bars!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust:; 1 cup finely crushed Vegan Gluten-free cookies with chocolate : measured when finely crushed/ I crushed my cookies this way : I placed them in a plastic bag & closed it well. I put the bag on a…; 1/4 cup white almond powder; 1/8 cup melted vegan butter; 1 tablespoon coconut sugar; * For the cheesecake layer:; 225 grams = 1 packet of tofutti cream cheese; 1 teaspoon lemon juice; 2 tablespoons fine white sugar; a pinch of sea salt; 3-5 fresh ripe fat ripe figs, cleaned, bottom & tip cut off, sliced very thinly. Each fig cut up into thinner slices

Servings: persons

For the crust:
1 cup finely crushed Vegan Gluten-free cookies with chocolate : measured when finely crushed/ I crushed my cookies this way : I placed them in a plastic bag & closed it well. I put the bag on a chopping board & bashed the bag a lot, until there were cookie crum
1/4 cup white almond powder
1/8 cup melted vegan butter
1 tablespoon coconut sugar
* For the cheesecake layer:
225 grams = 1 packet of tofutti cream cheese
1 teaspoon lemon juice
2 tablespoons fine white sugar
a pinch of sea salt
3-5 fresh ripe fat ripe figs, cleaned, bottom & tip cut off, sliced very thinly. Each fig cut up into thinner slices

1
In a Kenwood bowl or in a bowl: add cookie crumbs, melted vegan butter, sugar & almond powder. If you are using your Kenwood, place the K-paddle in. Mix until everything is well-combined. Or in a large bowl, mix everything well with a wooden spoon. Line a baking dish with the size of 19 cm x 19 cm with parchment paper, slightly overlapping the edges, to easily remove the bars later on. Press this mixture in the baking dish. If you want to create 6 thicker cream cheesecake bars, you must use a smaller baking dish, like 11 cm x 11 cm. Place into the fridge.
2
Clean your Kenwood bowl & add cream cheese, 1 teaspoon of lemon juice, 2 tablespoons of white fine sugar & a pinch of sea salt. Mix until all is beautifully combined. Scrape the sides of the bowl & mix again. Taste! It has to taste like a lovely cream cheese mix with a touch of lemon! Take the cookie crust baking dish out of the fridge & put this cream cheese layer equally divided over the cookie crust. Spread it all out with a knife, if you need to. Arrange the cut up fig slices over the cream cheese. I used 12 thinly sliced fig parts. Place the dish back into the fridge to stiffen up, preferably all night long. Cut into 12 bars. Enjoy these bars with a loved one! ;) They were just perfect for my husband Peter & I! :) Store them in the fridge.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the crust:, 1 cup finely crushed Vegan Gluten-free cookies with chocolate : measured when finely crushed/ I crushed my cookies this way : I placed them in a plastic bag & closed it well. I put the bag on a chopping board & bashed the bag a lot, until there were cookie crum, 1/4 cup white almond powder, 1/8 cup melted vegan butter, and more.

Yes, Vegan + Gluten-Free No-Bake Fig Cheesecake Bars! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan + Gluten-Free No-Bake Fig Cheesecake Bars!

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