Introduction: Vegan Gluten-Free Fig Mini-cheesecake Bars!

By Sophies Foodie Files
About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-fre…

Yesterday morning, I had the first 9 ripe figs from my fig tree! So, I made these beauties from last year! No-Bake Vegan Gluten-free mini fig cheesecake bars! You will love them too! Check them out!

They make a tasty Food Gift too! xxx

Ingredients:
** For the crust:

1 cup of finely crushed Vegan Gluten-free cookies with chocolate : measured when finely crushed/ I crushed my cookies this way : I placed them in a plastic bag & closed it well. I put the bag on a chopping board & bashed the bag a lot, until there were cookie crumbs left. Now, you can measure it too & it is easier to use!

1/4 cup of almond powder

1 tablespoon of coconut sugar

1/8 cup of melted vegan butter *

** For the cheesecake layer:

1 packet of 225 gr tofutti better than cream cheese ( This is a Vegan & GF cream cheese )

2 tablespoons of fine white sugar

1 teaspoon of lemon juice

a pinch of sea salt

3 to 4 fat fresh & ripe figs, thinly sliced vertically = 12 thinner fig slices

Method:

1. In a Kenwood bowl or in a bowl: add cookie crumbs, melted vegan butter, sugar & almond powder. If you are using your Kenwood, place the K-paddle in. Mix until everything is well-combined. Or in a large bowl, mix everything well with a wooden spoon. Line a baking dish with the size of 19 cm x 19 cm with parchment paper, slightly overlapping the edges, to easily remove the bars later on. Press this mixture in the baking dish.

If you want to create 6 thicker cream cheesecake bars, you must use a smaller baking dish, like 11 cm x 11 cm.

Place into the fridge.

2. Clean your Kenwood bowl & add cream cheese, 1 teaspoon of lemon juice, 2 tablespoons of white fine sugar & a pinch of sea salt. Mix until all is beautifully combined. Scrape the sides of the bowl & mix again. Taste! It has to taste like a lovely cream cheese mix with a touch of lemon!

Take the cookie crust baking dish out of the fridge & put this cream cheese layer equally divided over the cookie crust. Spread it all out with a knife, if you need to. Arrange the cut up fig slices over the cream cheese. I used 12 thinly sliced fig parts. Place the dish back into the fridge to stiffen up, preferably all night long. Cut into 12 bars. Enjoy these bars with a loved one! They were just perfect for my husband Peter & I! Store them in the fridge, if they last that long! ;) xxx

You also can find my recipe on my blog here: http://sophiesfoodiefiles.wordpress.com/2013/08/28/vegan-gluten-free-fig-cheesecake-mini-bars/