Turtle Vegan Cheesecake Bars
Hey there! So, let me tell you about the time I first made these Turtle Vegan Cheesecake Bars. Picture this: it was a rainy Sunday afternoon, and I was craving something sweet. I had this wild idea to veganize a turtle cheesecake recipe I remembered from a family reunion like a decade ago. My cousin, who’s allergic to dairy, was over for a movie marathon, and I thought, why not? (Spoiler: she loved them!)
Why You’ll Love This
I make this when I want to impress my friends with something that sounds fancy but is actually super easy. My family goes crazy for it because, well, who doesn’t love chocolate, caramel, and cheesecake all in one bite? And honestly, I used to find making caramel a bit of a nightmare, but it turns out the vegan version is less tricky. Who knew?
Ingredients List
- 1 cup of almond flour (sometimes I swap it with oat flour if I run out)
- 1/4 cup coconut oil, melted (my grandma swore by butter, but coconut oil is magic here)
- 1/4 cup maple syrup
- 1 1/2 cups raw cashews, soaked overnight (or at least for a couple of hours if you’re impatient like me)
- 1/2 cup coconut cream (coconut milk works in a pinch)
- 1/3 cup agave syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- 1/2 cup chopped pecans
- 1/4 cup vegan caramel sauce (store-bought is fine, but making your own is oddly satisfying)
Let’s Get Cooking!
First things first, preheat your oven to 350°F (or about 180°C for my metric friends). You’ll want to line an 8×8 inch baking pan with parchment paper. This is where I usually sneak a taste of the batter, but you didn’t hear that form me.
Mix the almond flour, melted coconut oil, and maple syrup in a bowl. Press this mixture firmly into the bottom of your prepared pan. Bake for about 10 minutes or until it’s looking a bit golden. Don’t worry if it looks a bit weird at this stage—it always does!
While that’s happening, blend the soaked cashews, coconut cream, agave syrup, lemon juice, and vanilla extract until smooth and creamy. Actually, I find it works better if you blend in stages, scraping down the sides a few times.
Pour your creamy goodness over the baked crust, and pop it back into the oven for about 20-25 minutes. It should be just set but still a little jiggly. Let it cool to room temperature. I know, I know, the waiting part is torture.
Melt the vegan chocolate chips either in a double boiler or (carefully) in the microwave. Drizzle the melted chocolate, sprinkle the pecans, and drizzle the caramel sauce generously over the cooled cheesecake. On second thought, maybe not too generously, unless you want a sticky mess.
Notes
If your caramel sauce turns out a bit runny, just let it cool down some more. Trust me, I’ve learned the hard way—it thickens as it cools.
Variations
I’ve tried adding a pinch of cinnamon to the crust, and it was surprisingly good. Once, I attempted to add mashed banana to the filling—it didn’t quite work out. Smelled great but the texture was off.
Equipment
You really need a high-speed blender for the filling, but if you only have a regular one, just blend in batches. Or borrow one form a neighbor, like I did once!
Storage Tips
These bars keep well in the fridge for up to five days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these with a scoop of vegan vanilla ice cream. My sister swears by sprinkling a little sea salt on top for that sweet-salty vibe.
Pro Tips
I once tried rushing the soaking step for the cashews, and regretted it because the filling wasn’t as smooth. Soak them well! And don’t skip on chilling the cake thoroughly before serving.
FAQ
Can I use a different nut instead of pecans?
Absolutely! Walnuts work nicely. I’ve even used almonds once—crunchy and delightful!
What if I don’t have maple syrup?
No problem, agave or even honey (if you’re not strictly vegan) would do the trick.
Do I really need to line the pan with parchment?
Yes, definitely—it makes getting the bars out so much easier. Otherwise, you might end up chiseling them out.
