Vegan Chocolate Crumble Cheesecake Bars Recipe

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Vegan Chocolate Crumble Cheesecake Bars. This classic Czech dessert in a vegan version is made with buttery chocolate streusel and creamy tofu cheesecake filling. It is rich, chocolaty, super delicious, and easy to make. Dairy-free, egg-free.

THESE CHOCOLATE CRUMBLE CHEESECAKE BARS ARE

vegan
dairy-free
egg-free
rich
chocolaty
so delicious
easy to make
made with buttery chocolate streusel and creamy tofu cheesecake filling
classic Czech dessert

WHAT YOU NEED TO MAKE CHOCOLATE CRUMBLE CHEESECAKE BARS

You need the following ingredients to make these vegan chocolate crumble cheesecake bars (the exact measurements are in the recipe card below):

All-purpose flour
Granulated sugar – You can also use brown sugar or coconut sugar for the streusel.
Cocoa powder – Use good-quality natural cocoa powder.
Baking powder – leavens the crumble dough.
Sea salt – balances the sweetness.
Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
Almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Extra-firm tofu – You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.
Vanilla extract or vanilla sugar
Rum – adds more flavor to the cheesecake filling. Optional ingredients.
Lemon juice and lemon zest – adds tangy and citrusy flavor to the cheesecake filling.

Equipment you need:

Baking pan – 23×23 cm/9×9 inches
Parchment paper
Medium-size bowl
Whisk
High-speed blender or food processor

HOW TO MAKE VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C). Lightly grease a 9×9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips to secure it. The parchment paper will prevent the cheesecake bars from sticking to the pan.

2. Step: Make chocolate streusel and let it chill

To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.

3. Step: Make the cheesecake filling

To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.

4. Step: Bake the crumble cheesecake bars

Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.

Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CRUMBLE CHEESECAKE BARS?

Store the cheesecake bars in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN CRUMBLE CHEESECAKE BARS LAST?

The bars will last for about 4 days at room temperature or up to a week in the fridge.

CAN I FREEZE CRUMBLE CHEESECAKE BARS?

To freeze the chocolate crumble bars, first make sure they are completely cool, then store them in an airtight container or plastic zip-lock bag in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

Cinnamon Streusel Coffee Cake
Super Fudgy Brownies
Biscoff White Nougat Chocolate Blondies
Lemon Blueberry Muffins With Crumble Top
Baked Cheesecake With Raspberry Sauce

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

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Prep Time:10 mins

Cook Time:30 mins

Chilling Time::30 mins

Total Time:1 hr 10 mins

Course: Dessert

Cuisine: Czech

Diet: Vegan

Yield: 9 bars

Calories: 356kcal

Author: Plantiful Bakery

Ingredients

Chocolate Crumble:

200 g all-purpose flour
100 g granulated sugar
20 g cocoa powder, natural
1 tsp baking powder
pinch sea salt
150 g vegan butter, softened*
2 tbsp almond milk, room temperature , (or any plant-based milk)

Cheesecake Filling:

400 g extra-firm tofu**
120 g granulated sugar
5 tbsp almond milk, (or any plant-based milk)
1 tsp vanilla extract , or 1 package (8g) vanilla sugar
1 tbsp rum, (optional)
1 tbsp lemon juice
zest of ½ lemon

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9x9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.
To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.
Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.
Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.
Cut into bars, dust with powdered sugar, and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.

** Extra-firm tofu: You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.

Storing:

First, make sure the bars are completely cooled. Then store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition