Vegan New York Cheesecake Streusel Bars with Compote
These Vegan New York Cheesecake Streusel Bars feature a buttery crust, rich cheesecake filling and golden streusel with strawberry compote!
Equipment
- Hand Mixer
- Oven
- 8x8-Inch Baking Dish
- Parchment Paper
- Small Saucepan for the compote
Ingredients
For the Crust and Streusel Topping
- 3 cups vegan graham cracker crumbs
- ⅔ cup coconut sugar
- ¾ cup vegan butter melted
- ¼ tsp ground cinnamon
For the Filling
- 4 8 oz. containers vegan cream cheese I used Tofutti brand cream cheese
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tsp fresh lemon zest
- pinch ground cinnamon
- 2 pinches pink salt
For the Strawberry Compote
- 6 tbsp fresh strawberries diced
- ¼ cup coconut sugar
- ¼ cup water
Instructions
For the Crust
- Mix together all ingredients with a fork. Place parchment paper in the baking tray.
- Split the crust mixture in half, then firmly press down half the mixture with the back of a spoon to make the crust. Save the rest for the streusel.
For the Filling
- Preheat oven to 350 degrees F.
- Use a mixer to blend all ingredients together in a large bowl.
- Pour the mixture over the crust.
- Place in the oven for a total of 30 minutes. After 10 minutes, remove from the oven, lightly press the streusel topping (the remaining crust) into the filling, then place back for another 20 minutes.
- Once done baking, let it rest at room temperature for 30 minutes, then place in the fridge for one hour to firm up.
For the Strawberry Compote
- In a small saucepan, add the strawberry compote ingredients over medium-low heat.
- Let it cook for 5 minutes, stirring it every 20 seconds, until it thickens. Remove from the heat and let it cool at room temperature for 10 minutes before using.
- Once the bars have firmed up in the fridge, let them come to room temperature (or serve cold) with the compote on top!
Notes
- Storage
- Store the cheesecake in an airtight container in the refrigerator for up to three days.