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close up on a pile of Vegan Strawberry Cheesecake Crumble Bars.
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5 stars (5 ratings)

Vegan Strawberry Cheesecake Crumble Bars

Craving strawberry cheesecake AND strawberry crumble? These Vegan Strawberry Cheesecake Crumble Bars have the best of both worlds! Rich, creamy, and sweet, they’re a wonderful dessert for any celebration.
Prep Time20 minutes
Cook Time40 minutes
5 hours
Total Time6 hours
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 294kcal
Author: Nora Taylor

Ingredients

Crust

  • 1 1/2 cups vegan graham cracker crumbs
  • 5 tablespoons melted vegan butter
  • 1/4 cup granulated sugar

Cream Cheese Filling

  • 16 ounces vegan cream cheese, Tofutti or Miyoko's (2 containers) do NOT use Trader Joe's
  • 1/2 cup coconut cream or dairy free yogurt
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons fresh lemon juice

Toppings

  • 2 cups fresh diced strawberries
  • 3/4 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 5 tablespoons melted vegan butter
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and line a 9 inch square pan with parchment paper.
  • In a medium bowl, add the graham cracker crumbs, melted vegan butter and sugar and stir until it resembles moist crumbs. Press them down into the bottom of the prepared pan, evenly and firmly.
  • In the bowl of a stand mixer using the whisk attachment (or a handheld mixer), beat the vegan cream cheese until smooth, about 1 minute.
  • Now add the coconut cream, sugar, cornstarch, vanilla and lemon juice and beat until creamy and smooth, scraping the sides as needed.
  • Pour into the pan over the crust and spread evenly. Top with the diced strawberries.
  • In a small bowl, stir together the flour, brown sugar and melted vegan butter for the crumbly topping.
  • Sprinkle the crumb topping on top of the strawberries.
  • Place in the oven and bake for 35-40 minutes. The cheesecake will still look jiggly, but it will firm up as it cools.
  • Let cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 4 hours, if possible.
  • Use the parchment paper to remove the bars from the pan, slice into squares and serve.

Notes

  1. Tofutti and Miyoko's brand vegan cream cheese are the best here. A lot of brands do not work, like Violife, Trader Joe's and others. I can only guarantee the brands I've had success with, which are Tofutti and Miyokos.
  2. For gluten free, use gluten free graham crackers or a similar type cookie, or my almond crust.

Nutrition

Serving: 1of 16 bars | Calories: 294kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 86mg | Fiber: 3g | Sugar: 22g | Vitamin A: 336IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg