One of the challenges of a dairy/egg allergy or being vegan is the lack of cheesecake options in your life.  Because egg is a very important part of a proper cheesecake’s structure, finding the right balance is super hard.  Add in the lack of dairy and it’s truly a white whale in the baking world.

Well…look no further because I have the easiest, most delicious NO BAKE cheesecake bars here for you.  This is so customizable to your taste so you really can use this as a template and run wild.  It is not entirely Top 8 free if you choose to use soy cream cheese, however.  This was a perfect recipe for me to add in for Valentine’s Safe for Your Sweetie Week because not everyone loves chocolate, but  lots love cheesecake!❤️

Make sure you read all the notes below to check on your safe substitutions and flavor combos.  Have fun with it and make it your own.  Be well and remember life is short so eat dessert first…safely!  💙👩🏻‍🍳

 Ingredients and Substitution

Dairy Free/Regular Cream Cheese – I chose to use Tofutti soy cream cheese in the recipe but if dairy cream cheese is safe for you then of course use that.  Although we love coconut cream cheese, the results are not quite the same because the coconut cream cheese is much softer.  Although it is usable, please note it WILL be softer. 

Crumbs for Base – I chose to use gluten free Mi-Del graham cracker crumbs, but any other cookie crumb base is your call to your preference.  Oreos, gluten free or regular, with the cream taken out, are a great option as well as a plain sugar cookie.  Graham crackers are traditional for cheesecake, so I stuck with it.

Coconut Cream/Heavy Cream – Casey is allergic to dairy, so I used coconut cream to whip and stabilize the mixture.  Refrigerate a can of coconut milk or cream overnight and use only the solid fat on the top.  If regular dairy is safe for you then heavy whipping cream is your go-to.  Non-dairy soy whipping cream is an option as well.

Jam/Preserves/Safe Chocolate Spread – These are optional toppings for the cheesecake bars, but I REALLY think it brings it next level!  I always use Crofters preserves-they have a huge variety of flavors and not loaded with extra sugar and junk we don’t need.  It’s just good, pure flavor that’s just sweet enough.  If Nutella or a similar spread is safe for you then by all means substitute that in.

**As always, please check which brands are safe for your needs.**

Ingredients

• 1 c. (about 5 oz.) gluten free or regular graham cracker crumbs (see Ingredients and Substitutions above for other options)
• 4 Tbls. safe vegan/regular butter or coconut oil, melted
• 1 Tbls. granulated sugar
• 16 oz. soy/coconut/dairy cream cheese, room temperature (NOTE- if using coconut, keep cold or it will be too soft)
• ¾ c. sifted confectioner’s sugar
• 2 tsp. vanilla or other flavorings you like
• 8 oz. white chocolate, melted but NOT hot
• 1 c. cold coconut cream (from a refrigerated can) OR 1 c. heavy/non-dairy whipping cream
• ½ c. jam/preserves mixed with 1 Tbls. WARM water (see Ingredients and Substitutions above for other options)
• OPTIONAL berries for decoration

Method

1. Mix graham cracker crumbs, melted safe fat and granulated sugar in a small bowl and press evenly into the bottom of an 8×8” square pan. Refrigerate until needed.
2. Melt white chocolate and set aside-do not use in the recipe if it is too hot! White chocolate, regular or non-dairy, can burn and get grainy very easily so melt until just done.
3. Using a hand blender or stand mixer, whip coconut/heavy cream until stiff peaks form and set aside in the refrigerator. For the coconut cream, ONLY use the solid fat on top. Discard or save the liquid left for smoothies or in hot cereal (yum!).
4. In a medium bowl, blend the safe cream cheese, confectioner’s sugar, and vanilla until combined and no lumps are left. Do not overbeat to be too soft. NOTE: if using coconut cream cheese, it will get soft quickly because of the coconut oil base. Use straight from the refrigerator and don’t overmix.
5. Moving quickly, add in the melted white chocolate and mix until just combined.
6. Fold in the chilled safe cream, mixing until combined.
7. Spread evenly over the crust in the prepared pan, being careful not to move it around too hard or it will stir up the crumbs.
8. Add the warm water to the preserves and whisk to thin out. Pour over the cheesecake filling evenly (see other topping options above in Ingredients and Substitutions).
9. Refrigerate at least 4 hours for best results!!
10. When ready to slice, dip sharp knife in hot water to slice cleanly. Run under hot water between slices.
11. Decorate with berries if desired.
12. Cheesecake bars keep for 5 days in the refrigerator or wrapped well in the freezer for one month. Thaw in the refrigerator.

Recipe Notes

• Temperatures are important for the ingredients in the cheesecake filling, make note of all in the Method.
• Coconut oil cream cheese will get softer much more quickly and the filling will not be as firm.
• The bars freeze great! Wrap well and they will keep for at least a month. 
• There are plenty of options for the cheesecake base and topping – see above!