Strawberry Cheesecake Bars (Vegan)

Recipe:

Crust
3 cups gluten free all-purpose flour
1 cup organic sugar
1 Tbsp lemon zest
1 tsp baking powder
¾ tsp salt
1 cup dairy free butter, chilled & cubed
1 flax egg

1. Preheat oven to 375F. Lightly grease an 8”x8” pan.

2. In a mixing bowl, add flour, sugar, zest, baking powder, and salt then whisk together.

3. Add cubed butter and incorporate until mixture resembles crumbs. Add flax egg and combine.

4. In a pan, add dough (to make about 1/2 inch crust) and pat down into pan. Reserve leftover.

5. Part bake for 15-20 mins. Let cool completely. Set aside to assembly.

Cheesecake —
16 oz dairy free cream cheese, room temp
5 oz dairy free sour cream
1 cup organic sugar
1/3 cup + 1 Tbsp cornstarch
1 tsp vanilla extract
1 cup vegan heavy cream

1. In a mixing bowl, add cream cheese. Beat with electric hand mixer to just soften. Add sugar and cream together.

2. Add cornstarch and fold in. Add vanilla + cream and fold in until mixture is smooth. Place in fridge and cover until needed.

Filling —
16 oz frozen strawberries
1/2 cup organic sugar
1 Tbsp lemon zest
1 Tbsp cornstarch
1 Tbsp vanilla extract
Pinch of salt

1. Add all to a pot. Stir well to combine. Place on a medium-high heat.

2. Bring to a boil then let simmer, stirring occasionally.

3. Remove from heat and let cool to room temp.

Assembly —
1. Preheat oven to 350F.

1. Add cheesecake filling to part baked crust. Smooth out evenly.

2. Add strawberry compote and smooth out evenly again.

3. Sprinkle some of crust dough (you’ll have leftover) on top.

4. Bake for 35-40 minutes. Let cool then wrap and refrigerate overnight.

5. Remove and cut into bars next day.