Vegan Carrot Cake Cheesecake Bars
Spiced carrot cake swirled with creamy, rich cheesecake, these Vegan Carrot Cake Cheesecake Bars are a delicious dessert combination.
Servings 16 bars
Equipment
- 1 food processor or blender
- 1 grater
Ingredients
Cheesecake Layer
- 10.9 oz package shelf stable silken tofu
- ⅓ cup cane sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon corn starch
- ¼ teaspoon salt
Carrot Cake
- 1 tablespoon ground flax seed
- 2 tablespoon water
- ⅓ cup neutral oil avocado, vegetable, etc.
- ½ cup brown sugar
- ¼ cup plain unsweetened non dairy milk almond, soy, oat
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- 2 tso baking powder
- 1 ½ cup grated carrot
Instructions
- Preheat oven to 350 degrees. Line an 8x8 metal baking pan with parchment paper so that it comes up the sides. You will use the paper to lift the bars out of the pan later.
- In a small bowl combine flax seed and water to make a flax egg. Whisk together and set aside to thicken, about 5 minutes.
- In the bowl of a food processor or a blender combine tofu, sugar, vanilla, lemon juice, corn starch and salt. Blend until very smooth and creamy. Set aside.
- In another bowl combine the flax egg, oil, brown sugar, cinnamon, ginger, nutmeg, salt and vanilla. Whisk thoroughly to combine.
- Add flour and baking powder and mix just to combine.
- Add grated carrot and use a spatula to gently fold in. Avoid over mixing.
- Pour ⅔ of batter into the prepared baking pan. Use a spatula to spread evenly and to the corners.
- Pour cheesecake mixture over the the batter. Gently spread evenly across the batter.
- Drop spoonfuls of the remaining batter over the cheesecake. Use a knife or chopstick to swirl the top two layers together slightly. Don't go all the way to the bottom of the pan.
- Bake for 40-45 minutes or until the cake springs back when lightly touched. Leave in the pan and cool to room temperature.
- Once cool refrigerate for at least 4 hours.
- After refrigerating, lift the bars out of the pan using the parchment paper. Slice into 12-16 squares.
Notes
For more on making flax eggs see this guide.
